Cottage Cheese Quiche with Sausage and Vegetables

Close up of a slice of cottage cheese quiche on a white plate with the rest of the quiche in a pie dish behind it.

Cottage Cheese Quiche with Sausage and Vegetables

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.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 40

Additional Time 15

Total Time 1 10

Servings

Calories 279kcal

Author Laura Bashar | Family Spice

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

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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

Cooking Tips: 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.

This is a crustless quiche recipe. If you want a quiche crust to use with this cottage cheese filling, try the olive oil rosemary crust that I share in my pulled pork quiche recipe.

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.

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