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    Home » Recipes » Breakfast

    High Protein Cottage Cheese Quiche

    Published: Mar 26, 2023 · Modified: Apr 4, 2023 by Christy Faber · 1 Comment

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    Jump to Recipe

    Start your day off right with this delicious, high protein Cottage Cheese Quiche! Cottage cheese and eggs together are a protein powerhouse.

    The blended cottage cheese adds a creamy texture along with high amounts of protein giving you energy to begin the day. Eggs and cottage cheese are ideal for breakfast but quiche is also a versatile dish perfect for brunch, lunch, or dinner, making this a great recipe to have in your repertoire!

    Baked cottage cheese quiche in a blue pie dish on a staged wooden table.

    The mushrooms, spinach and shredded, sharp cheddar cheese in my Cottage Cheese Quiche create a delicious, earthy flavour combination. Roasting the mushrooms and spinach adds a real depth of flavour. Top the quiche with roasted red onion to create a very attractive presentation. With its high protein content, this recipe is also a great option to serve to anyone choosing a vegetarian lifestyle.

    Cottage Cheese quiche is easy to prepare taking little effort. Double the recipe and keep an extra quiche in the freezer for a quick meal on a busy weekday. Enjoy making your own crust if you wish or purchase a ready made crust. The filling would also be delicious as a crustless option baked in muffin tins. The perfect healthy snack or on-the-go option!

    If you enjoy cooking with cottage cheese, be sure to check out my other cottage cheese recipes including Cottage Cheese Ice Cream, Cottage Cheese Strawberry Smoothie, Cottage Cheese Lemon Mousse and my Cottage Cheese Round-Up post for more delicious inspiration.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • How To Make Spinach & Mushroom Cottage Cheese Quiche:
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • More Cottage Cheese Recipes
    • Recipe
    • Cottage Cheese Quiche

    Why You'll Love This Recipe

    • Vegetarian-friendly dish
    • Super high in protein -- thanks to the cottage cheese!
    • Versatile dish that can be enjoyed for breakfast, brunch, lunch, or dinner
    • Can be doubled and kept in the freezer for a quick meal on a busy weekday
    • Option to make your own crust or use a ready-made crust
    • The filling can also be baked in muffin tins for a crustless option, perfect as a healthy snack or on-the-go meal.
    • This recipe is customizable, so you can easily swap out the mushrooms and spinach for your favorite vegetables or add in extra herbs and spices to suit your taste preferences.

    Ingredients

    All the ingredients necessary to make cottage cheese quiche displayed in dishes on a wooden board.
    • Olive Oil - or your favorite cooking oil like coconut oil
    • Spinach - or swap for kale or swiss chard if you prefer
    • Mushrooms - I like to use cremini or button mushrooms
    • Red Onion - adds sweetness and a lovely decorative element or try swapping for slices of tomato
    • Eggs - pick large eggs
    • Cottage Cheese - I recommend 2% cottage cheese but you could swap for low fat if that suits your dietary preferences
    • Cheddar Cheese - or swap for your favorite flavorful cheese
    • Sea Salt & Black Pepper
    • Dried Thyme, Sage & Rosemary

    See the recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • You can substitute spinach with kale, arugula, or Swiss chard.
    • If mushrooms aren't your favourite, you can substitute them with diced bell peppers, zucchini, or broccoli florets.
    • If you're lactose intolerant or try swapping the cottage cheese and cheddar cheese for their lactose free versions.
    • Add in some cooked and crumbled bacon, ham or sausage for a heartier version.
    • You can also switch up the flavors in this quiche by swapping in the vegetables, cheese and seasonings from my other quiche recipes, such as the Broccoli Goat Cheese or Sun Dried Tomato & Pesto quiches.

    I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

    How To Make Spinach & Mushroom Cottage Cheese Quiche:

    Here are the step-by-step instructions to make this recipe.

    Step 1: Preheat and Prep

    Prep the spelt flour pie crust or your favorite pie crust recipe.
    Preheat your oven to 400 degrees F. As the oven is preheating, prep your mushrooms, onions and spinach by washing and dicing the mushrooms, cutting the onions into rings and cutting tough stems off the spinach. Blend the cottage cheese.

    Blended cottage cheese being scooped out of a blender cup with a spatula into a mixing bowl.

    Step 2: Roast the Vegetables

    Place the mushrooms and onions in separate areas on a sheet pan and drizzle with olive oil. Mix the mushrooms gently to coat and roast for fifteen minutes. Now, add the spinach (also drizzled with olive oil) to the baking sheet in its own area and roast all vegetables for another five minutes.

    Oven-roasted mushroom, onion and spinach drizzled with olive oil on a baking sheet.

    Step 3: Make the Filling

    While the vegetables are roasting, make your filling by combining the beaten eggs, blended cottage cheese, shredded cheddar cheese, salt, pepper and herbs in a mixing bowl.

    Mixing bowl with cheese, egg, blended cottage cheese and seasonings on a wooden table.

    Step 4: Combine and Pour

    When the vegetables are roasted, reduce the heat on your oven to 375 degrees F. Combine the filling with the roasted mushrooms and spinach and pour the mixture into your prepared crust.

    Quiche filling pouring from mixing bowl into unbaked pie crust in blue pie dish.

    Step 5: Top with Onions and Bake

    Use the roasted red onion slices to decorate the top of your quiche as shown. Bake the quiche at 375 degrees F for approximately 40 minutes or until the edges are set and it is just slightly jiggly in the center.

    Placing baked red onions on quiche before placing it in the oven.

    Step 6: Rest and Serve

    Allow the quiche to rest for 10-20 minutes or cool entirely before serving. This will allow it to set properly and make it easier to slice. Serve and enjoy!

    Cottage Cheese Quiche in a pie dish with a piece missing.

    Expert Tips

    • To make this quiche even easier, you can purchase your pie crust.
    • Try baking the filling in muffin cups with or without a crust for a great convenient option for snacks or on-the-go.
    • Get creative and try your own flavour combinations such as broccoli and goat cheese, sundried tomato and pesto, ham and cheddar, or caramelized onion and gruyere.
    • Take care not to overcook the quiche. It's done when the edges are set and the centre is just slightly jiggly.
    • My favourite pie crust recipe using all-purpose flour is Ina Garten's Perfect Pie Crust
    • Check out my Spelt Flour Pie Crust for a delicious healthy pie crust.

    Recipe FAQs

    Is cottage cheese good for you?

    Cottage cheese is a very nutritious addition to your diet. It is high in protein, low in fat and rich in nutrients such as vitamin B12, selenium, riboflavin, phosphorous, and calcium. A half cup of cottage cheese provides 14 grams of protein.

    What does cottage cheese taste like?

    Cottage cheese has a very mild flavour because it is a fresh, not ripened cheese. When blended and added to a recipe, it adds nutrition but doesn't take away from the flavour of other ingredients.

    What's the best way to reheat a quiche?

    Remove the quiche from the fridge while you wait for your oven to preheat to 300 degrees. Cover the quiche lightly with foil and bake for 15 minutes until the center is hot.

    What to serve with quiche?

    There are several options for side dishes to serve with quiche, including a refreshing and veggie packed salad, a light soup such as pureed butternut squash, or a bowl of fresh fruit or fruit salad.

    Piece of cottage cheese quiche pulled out from the pie with a pie server.

    Storage

    Fridge

    Allow the quiche to cool to room temperature after baking. Then, cover the quiche tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 4-5 days.

    Freezer

    Wrap the completely cooled quiche tightly with plastic wrap and then with aluminum foil. The quiche can be stored in the freezer for up to 3 months.

    More Recipes You'll Love

    • Cinnamon Apple Cottage Cheese Breakfast Bowl
    • Dill Pickle Cottage Cheese Dip
    • Spinach, Sun-dried Tomato and Pesto Quiche
    • Broccoli Goat Cheese Quiche

    If you tried this Cottage Cheese Quiche or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

    More Cottage Cheese Recipes

    • 23+ Cottage Cheese Desserts
    • Blueberry Cottage Cheese Popsicles
    • Blueberry Cottage Cheese Frozen Bark
    • 30+ Cottage Cheese Recipes for Breakfast
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    • High Protein Cottage Cheese Quiche
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    • Halloumi Stroganoff

    Recipe

    Cottage Cheese Quiche

    Christy Faber
    Start your day off right with this delicious, high protein Cottage Cheese Quiche! Cottage cheese and eggs together are a protein powerhouse. The blended cottage cheese adds a creamy texture along with high amounts of protein giving you energy to begin the day.
    5 from 2 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time 30 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Breakfast, Main Course, Side Dish
    Cuisine French
    Servings 6 pieces
    Calories 190 kcal

    Ingredients
      

    • 1 tablespoon olive oil
    • 3 cups spinach
    • 2 cups chopped cremini mushrooms
    • ½ red onion, sliced into ¼ inch rings
    • 4 large eggs, beaten
    • 1 cup cottage cheese, blended 2%
    • 1 cup white cheddar cheese, shredded
    • ½ teaspoon unrefined sea salt
    • ¼ teaspoon freshly ground black pepper
    • ¼ tsp each dried thyme, sage and rosemary

    Instructions
     

    • Prep your pie crust.
    • Preheat your oven to 400 degrees F.
    • As the oven is preheating, prep your mushrooms, onions and spinach.
    • Place the mushrooms and onions in separate areas on a sheet pan and sprinkle with olive oil, salt and pepper. Mix gently to coat and roast for fifteen minutes. Now, add the spinach (also drizzled with olive oil and sprinkled with salt and pepper) to the baking sheet in its own area and roast all vegetables for another five minutes.
    • While the vegetable are roasting, make your filling by combining the eggs, blended cottage cheese, cheddar cheese, salt pepper and spices.
    • When the vegetable are roasted, reduce the heat on your oven to 375 degrees F.
    • Combine the filling with the mushrooms and spinach and pour into your crust.
    • Use the roasted onions to decorate the top of your quiche as shown.
    • Bake the quiche at 375 degrees F for approximately 40 minutes or until the edges are set and it is just slightly jiggly in the centre. Allow to rest for 10-20 minutes. Serve and enjoy!

    Notes

    • To make this quiche even easier, you can purchase your pie crust.
    • Try baking the filling in muffin cups with or without a crust for a great convenient option for snacks or on-the-go.
    • Get creative and try your own flavour combinations such as broccoli and goat cheese, sundried tomato and pesto, ham and cheddar, or caramelized onion and gruyere.
    • Take care not to overcook the quiche. It's done when the edges are set and the centre is just slightly jiggly.
    • My favourite pie crust recipe using all-purpose flour is Ina Garten's Perfect Pie Crust
    • Check out my Spelt Flour Pie Crust for a delicious healthy pie crust.

    Nutrition

    Calories: 190kcalCarbohydrates: 4gProtein: 15.3gFat: 12.8gSaturated Fat: 5.8gCholesterol: 147mgSodium: 330mgPotassium: 271mgFiber: 0.8gSugar: 1.3gCalcium: 196mgIron: 2mg
    Tried this recipe?Let us know how it was!

    If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

    ‘Til next time,

    Christy

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    Reader Interactions

    Comments

    1. Carrie says

      September 08, 2024 at 11:21 am

      5 stars
      I made this with asparagus instead of mushrooms, and no crust. Different seasonings than what I'd typically use in quiche, but it was delicious... and beautiful! Tip for crustless... it cooks about 10-15 minutes faster.

      Reply
    5 from 2 votes (1 rating without comment)

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    Welcome,

    I’m Christy

    a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.

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