This delicious Cottage Cheese Quiche is made with sausage, veggies, cheese, and a high protein cottage cheese and egg filling. It’s so easy to make but it’s also an impressive dish perfect for both weekend breakfasts and holiday brunches!
This Cottage Cheese Quiche Recipe Has Become My Favorite
this recipe is saving me on busy weeks!
Y’all, I resisted the cottage cheese trend as long as possible but then I started adding it to things and now I can’t stop, haha. I actually love cottage cheese but I wasn’t immediately on board with adding it to everything in sight. While I’m still not adding it to my smoothies, I’ve found that using it to make a few things like my cottage cheese egg bites, cottage cheese pancakes, and even cottage cheese ice cream has been a delicious way to help me hit my protein goals.
A few months ago I started swapping the half and half in my quiche filling for cottage cheese and it came out SO GOOD! It’s such an easy way to add a bit of extra protein to the quiche and it tastes delicious. It actually gives the custard filling a delicious consistency which is a bonus. Seriously, this quiche so good and it’s kind of been my go-to to meal prep for breakfast on those really busy weeks because it reheats so well. Can’t wait for you to make this!
— Ashlea
More Reader Favorite Quiche Recipes
- Spinach Bacon Quiche
- Easy Sausage and Veggie Breakfast Quiche
- Broccoli Cheddar Quiche
- Ham and Spinach Quiche
Recipe Ingredients
- Eggs: you’ll need 6 large eggs for the base of the quiche custard.
- Cottage Cheese: I prefer to use low-fat cottage cheese for this recipe, but whole milk cottage cheese will also work.
- Calabrian Chili Peppers: these are small red peppers that are smoky, fruity, and spicy, and add SO much flavor to the filling.
- Ground Breakfast Sausage: this recipe calls for ½ pound of breakfast sausage. Use any kind you like best!
- Veggies: diced yellow onion, diced red bell pepper, garlic, and scallions all add some flavorful and extra color.
- Pie Crust: the flaky pie crust is one of my favorite parts of a quiche. You can make your own pie crust using my homemade all butter pie crust recipe, or grab your favorite frozen store-bought brand. Either will work incredibly well!
- Cheese: for that extra cheesy goodness and a sharp taste, we’re using shredded sharp cheddar cheese!
Ingredient Variations
- Cottage Cheese – don’t have cottage cheese or just prefer not to use it? You can use half and half, whole milk, or full-fat coconut milk instead.
- Breakfast Sausage – you can use whatever breakfast sausage you prefer in this recipe. Turkey or chicken breakfast sausage will both work well. You can also use regular ground pork or your favorite plant-based sausage protein instead.
- Veggies – this cottage cheese quiche is incredibly easy to customize. Add your favorite combination of veggies and make it your own. I sometimes add chopped mushrooms, kale, or whatever you have on hand.
- Cheese – swap the cheddar with mozzarella, pepper jack, or any cheese you like best. Need to keep the recipe dairy free? You can also use your favorite dairy-free shredded cheddar if you like.
- Pie Crust – If you need to make this recipe gluten free you can use your favorite gluten free pie crust!
How to Make a Cottage Cheese Quiche
Step One: Preheat the oven to 400 degrees Fahrenheit.
Step Two: Add the eggs, cottage cheese, Calabrian chili peppers, salt, and pepper to a blender. Blend until smooth.
Step Three: Next, heat a large skillet over medium-high heat. Once hot, add the avocado oil, followed by the sausage. Brown the sausage, breaking it up as it cooks.
Step Four: Once the sausage is brown, add the onion, bell pepper, and garlic. Sauté for 3-5 minutes or until the onion and pepper start to become tender.
Step Five: Turn off the heat, and add the sliced scallions to the skillet. Stir until well combined.
Step Six: Pour the sausage and veggie mixture into the pie crust. Then, top it with the sharp cheddar cheese.
Step Seven: Pour the egg mixture evenly over the quiche filling. Bake for 20-25 minutes or until the crust is golden brown and the egg is set.
Step Eight: Remove your cottage cheese quiche from the oven, and let it rest for 10 minutes to cool and set. Then, slice, serve, and enjoy!
Tips & Tricks
- Remove any excess fat – if your sausage is fatty, be sure to drain it well on paper towels before adding it to the pie crust.
- Bake the quiche on a parchment-lined baking sheet – I like to place my quiche on a sheet pan lined with parchment paper just in case any of the egg custard spills on its way into the oven. This helps to prevent any mess and avoid extra cleanup.
- Double the filling – Whenever I’m making a quiche, I always make extra filling for a rainy day. I just double the meat and veggies, halve the mixture, and freeze the extra. The next time I’m ready to make a quiche, I just heat up the frozen filling, blend the egg mixture, and add everything to my pie crust.
Can I Use a Frozen Store-Bought Crust?
Yes! You absolutely can use a frozen store-bought pie crust for this recipe. Just follow the package directions for baking.
Can I Make This a Crustless Quiche?
Yes! Feel free to turn this into a crustless quiche/breakfast casserole if you prefer. Just grease a 9-inch pie dish with avocado oil, and pour the filling into the dish. Pour over the egg mixture and bake. After the quiche is finished baking, you’ll slice and serve!
Ways to Serve
You can easily serve this cottage cheese quiche on its own. Or, add a few sides to the mix! Some of my favorites include:
- A quick side salad
- Breakfast potatoes
- Grits
How to Store and Reheat
Store: I often make a quiche on Sunday or Monday and enjoy leftovers throughout the week. Just store the quiche in the pie plate, tightly wrapped, in the fridge for up to 3 days. Or, you can remove the slices and store them in an airtight container.
Reheat: The best way to reheat the quiche is in a 350-degree oven until warmed through. I like to lightly tent the quiche with aluminum foil to prevent it from getting too brown while reheating. If you are in a pinch for time, you can microwave the quiche for 30 seconds at a time on high until warmed through.
Make-Ahead Option
If you want, you can do some prep in advance to save time when you’re ready to cook!
- Make the custard – you can make the egg custard up to 1-2 days in advance, and store it in an airtight container in the fridge until you are ready to use it.
- Make the filling – you can also make the sausage and veggie filling in advance, and store it in the fridge until you are ready to use it as well.
- Make the pie crust – if you are making a homemade pie crust, go ahead and prep the dough. Then, keep it in the fridge until you’re ready to roll it out and assemble the quiche.
More Delicious Breakfast Recipes
- Loaded Homemade Egg Bites
- Sweet Potato and Sausage Frittata
- Sausage Breakfast Burritos
- High Protein Breakfast Sandwiches
- Sweet Potato Breakfast Tacos
- Breakfast Egg Muffins
I hope you give this Cottage Cheese Quiche a try! It’s hearty, delicious, and perfect for a crowd! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
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Easy Cottage Cheese Quiche
- Prep Time: 20 minutes
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 8
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This delicious Cottage Cheese Quiche is made with sausage, veggies, cheese, and a high protein cottage cheese and egg filling. It’s so easy to make but it’s also an impressive dish perfect for both weekend breakfasts and holiday brunches!
Ingredients
Egg Filling
- 6 eggs
- 1/2 cup low-fat cottage cheese
- 1 teaspoon chopped Calabrian chili peppers
- salt and pepper, to taste
Meat & Veggie Filling
- 1/2 tablespoon avocado oil
- 1/2 pound ground breakfast sausage
- 1/4 cup diced yellow onion
- 1/4 cup diced red bell pepper
- 1 clove garlic, minced
- 2 scallions, thinly sliced
- 1 deep dish 9 inch pie crust
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 400 degrees.
- Add the eggs, cottage cheese, Calabrian chili peppers, salt, and pepper to a blender. Blend until smooth.
- Heat a large skillet over medium-high heat. Once hot, add the avocado oil and then add the sausage. Brown the sausage, breaking it up as it cooks.
- Once the sausage is brown add the onion, bell pepper, and garlic. Sauté for another 3-5 minutes until onion and bell pepper start to become tender.
- Turn off the heat and add the sliced scallion to the skillet, stir until well combined.
- Pour the sausage and veggie mixture into the pie crust and then top with sharp cheddar cheese.
- Pour the egg mixture evenly over the quiche filling. Bake the quiche at 400 degrees for 20-25 minutes until crust is golden brown and the egg is set.
- Remove from the oven and let sit for 10 minutes before slicing.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Tanya Pilgrim
