Cottage Cheese Quiche

5 from 2 votes

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.

Prep Time30

Cook Time40

Total Time1 10

Course: Breakfast, Main Course, Side Dish

Cuisine: French

Servings: pieces

Calories: 190kcal

Author: Christy Faber

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