High Protein Cottage Cheese Quiche

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!

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.

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

• 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 pie crust.
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.

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.

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.

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.

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.

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!

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

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.

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