This cottage cheese quiche is brunch-ready and packed with sausage, veggies, and creamy, protein-rich filling. It’s easy to make, great warm or cold, and perfect for weekend spreads or grab-and-go breakfasts.

This post was originally published June 27, 2009. It has been updated with new photos and more content.
I love a good quiche. You can dress it up to make it fancy or keep it simple for a family-friendly meal. I have made a variety of different fillings as I am on the hunt to creating a light yet creamy quiche.
And I found the secret ingredient to do just this: cottage cheese.
This protein rich cottage cheese recipe I am sharing today is creamy on the inside. I made it a crustless quiche, as I prefer to keep my carb count low, but you can easily use this filling with any quiche crust.
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Recipe highlights
- Healthy: I used low-fat cottage cheese and it didn’t affect the creaminess of the quiche. I baked it as a crustless quiche and used low carb vegetables to keep the carb count low. If you prefer, you can bake this quiche in a pie shell.
- Versatile: You can use any kind of vegetables you want in this quiche. I chose broccoli, mushrooms and red bell peppers. I also added turkey breakfast sausage, but you can omit it if you want it meatless.
- Meal prep: A quiche makes a wonderful meal for breakfast or brunch. Add a slice with a salad and you have a healthy, light meal. Enjoy it hot or cold, grab a slice when you are on the go. You can also freeze slices so you always have a healthy breakfast on hand.
- Texture: The eggs are whipped in a blender with cottage cheese until frothy and fluffy. When baked, it is light yet creamy. I have added vegetables and sausage so it rich in protein, as well.
- Flavor: I love sharp cheddar cheese and the bite it gives. The top cheese crust keeps the creamy filling warm. You can use spicy sausage or mild, depending on your own personal preference.
Ingredients you need
- Cottage cheese: I used low fat cottage cheese, but you can use any variety. Curd size doesn’t matter either, as it will all get blended until smooth.
- Vegetables: You can use any kind of vegetables you want for this quiche. I chose broccoli, mushrooms and bell peppers. Other vegetables you can use include asparagus, tomatoes, zucchini, spinach or kale.
- Eggs: You can’t have a quiche without eggs! I use large eggs in this recipe.
- Cheese: I used a cheddar variety pack, but you can also use gruyere, fontina or swiss.
- Meat: For more protein, I added some already cooked turkey breakfast sausage. You can also add ham, Canadian bacon, regular bacon or kielbasa. You can also skip the meat and add extra veggies instead.
- Herbs: I mixed in some chives. You can also use green onions, basil, parsley or cilantro, if you prefer.
- Pantry staples: Oil for sautéing vegetables (I used extra virgin olive oil), salt and pepper.
Step by step directions
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- Cook the veggies. Sauté broccoli, sliced mushrooms, and bell pepper in olive oil. Cook until vegetables have softened then remove from heat to cool.
- Blend the eggs. In a blender combine eggs, cottage cheese, salt and pepper until smooth and frothy.
- Assemble the quiche. Pour egg mixture into a lightly greased 9-inch ceramic pie dish.
- Add the extras. Pour the cooled vegetable mix into the pie dish along with the half of the cheddar cheese, cooked breakfast sausage and green onions. Spread evenly and push down into the egg mixture with the back of a spoon.
- Bake. Top with the remaining cheese and bake for 50-60 minutes, or until the top of the quiche turns golden brown and a toothpick stuck in the center comes out clean. Let rest for 15 minutes to allow the quiche to set before slicing.
Expert tips and recipe FAQs
This makes a thick quiche, about 2-inches thick. So make sure you use a deep dish pie plate or even a cast iron skillet. You can also bake this into cupcake tins, for individual servings.
I have served this to many friends and family, and no one misses the often soggy, tasteless crust that usually accompanies a traditional quiche. And because this dish is high in protein and fiber, your appetite is satisfied and you won’t be looking for a snack an hour later!
You can make any variety of combinations with the egg-cottage cheese filling. Go Italian with some spinach, basil, tomatoes parmesan and mozzarella. Go with an American classic like ham, onions, bell peppers and swiss cheese.
I’m getting hungry just thinking about it!
If you like this recipe try these other crustless quiche recipes:
- Heirloom tomato crustless quiche
- Persian Herb Quiche | Kookoo Sabzi (Kuku Sabzi)
- Portobello and Asparagus Keto Quiche
- Kookoo Sibzamini (Persian Fingerling Potato Quiche with Chives )
And if you want a quiche crust with this cottage cheese filling, try the olive oil rosemary crust that I share in my pulled pork quiche recipe.
Storing/Freezing Instructions
TO STORE: Store any leftover quiche in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Yes you can! Cottage cheese when blended with eggs makes a wonderful and creamy quiche filling. Add your favorite vegetables, some breakfast sausage and cheddar cheese, and you have a protein packed meal that will keep you going through your busy day.
Absolutely! Since there is no crust to get soggy, you can bake your crustless quiche the day before you serve it. Simply bake it in the oven until warmed through, about 20 minutes at 350ºF.
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Cottage Cheese Quiche with Sausage and Vegetables
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup broccoli chopped florets
- ½ cup mushrooms chopped
- ¼ cup red bell pepper chopped
- 9 eggs extra-large
- 1 ½ cups cottage cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper ground
- 1 ½ cup cheddar cheese shredded
- 1 ¼ cup breakfast sausage cooked and chopped
- 2 tablespoon green onions chopped
Instructions
- Preheat oven to 350ºF and adjust rack to upper-middle position.
- Spray 9-inch ceramic pie dish with cooking spray, set aside.
- In an large non-stick skillet, over medium-high heat add olive oil, broccoli, sliced mushrooms, and bell pepper. Sauté vegetables until softened, about 5 minutes, then remove from heat to cool.
- In a blender combine eggs, cottage cheese, salt and pepper until smooth and frothy.
- Pour egg mixture into prepared pie dish.
- Pour the cooled vegetable mix into the pie dish along with the half of the cheddar cheese, cooked breakfast sausage and green onions. Spread evenly and push down into the egg mixture with the back of a spoon.
- Top with the remaining cheese and bake for 50-60 minutes, or until the top of the quiche turns golden brown and a toothpick stuck in the center comes out clean.
- Let rest for 15 minutes to allow the quiche to set before slicing.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
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