Have you ever thought cottage cheese could transform your quiche game? These 23 delicious variations prove this humble ingredient creates incredibly creamy, protein-packed comfort food perfect for brunches, quick dinners, or meal prep. From classic combinations to creative twists, you’ll find the perfect recipe to satisfy any craving. Get ready to discover your new favorite quiche that will have everyone asking for seconds!
Classic Spinach and Cottage Cheese Quiche
Beneath the quiet hum of morning, there’s something deeply comforting about the ritual of preparing a quiche—the way simple ingredients transform into something greater than their parts, holding space for quiet reflection as much as nourishment.
Ingredients
– Pie crust – 1 (9-inch)
– Eggs – 4 large
– Cottage cheese – 1 cup
– Spinach – 2 cups, chopped
– Milk – ½ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Place the pie crust into a 9-inch pie dish, pressing it gently against the sides and bottom.
3. In a large mixing bowl, crack 4 large eggs and whisk them until the yolks and whites are fully combined.
4. Add 1 cup of cottage cheese to the eggs and stir until evenly distributed.
5. Mix in ½ cup of milk, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
6. Fold 2 cups of chopped spinach into the egg mixture until it is evenly coated. Tip: Squeeze excess water from the spinach with your hands to prevent a soggy crust.
7. Pour the filling into the prepared pie crust, spreading it evenly with a spatula.
8. Bake the quiche in the preheated oven for 35–40 minutes. Tip: Check for doneness by inserting a knife into the center—it should come out clean, and the top should be golden brown.
9. Remove the quiche from the oven and let it rest on a wire rack for 10 minutes before slicing. Tip: Allowing it to cool slightly helps the filling set for cleaner slices.
Velvety and tender, the quiche emerges with a delicate custard that cradles the spinach in soft pockets, while the cottage cheese adds a subtle tang. Serve it warm with a side of fresh fruit for a balanced breakfast, or slice it cold for a picnic under autumn leaves.
Tomato Basil Cottage Cheese Quiche
Unfolding this quiet afternoon, I find myself drawn to the kitchen, where simple ingredients wait to transform into something comforting and complete. There’s a gentle rhythm in preparing this quiche, a slow blending of creamy and bright that feels just right for a calm day. It’s a dish that asks for little but gives back so much warmth and satisfaction.
Ingredients
– Refrigerated pie crust – 1
– Large eggs – 4
– Cottage cheese – 1 cup
– Cherry tomatoes – 1 cup, halved
– Fresh basil – ¼ cup, chopped
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Gently press the refrigerated pie crust into a 9-inch pie dish, trimming any excess dough from the edges.
3. In a large mixing bowl, whisk the 4 large eggs until they are fully blended and slightly frothy.
4. Stir in 1 cup of cottage cheese until the mixture is smooth and well combined.
5. Fold in 1 cup of halved cherry tomatoes and ¼ cup of chopped fresh basil.
6. Sprinkle in ½ tsp of salt and ¼ tsp of black pepper, mixing gently to distribute evenly.
7. Pour the egg and cottage cheese filling into the prepared pie crust, spreading it out evenly with a spatula.
8. Place the quiche in the preheated oven and bake for 35–40 minutes, or until the center is fully set and the top is lightly golden.
9. Remove the quiche from the oven and let it cool on a wire rack for at least 10 minutes before slicing.
Zesty and tender, this quiche emerges with a creamy, protein-rich filling that’s punctuated by the burst of sweet tomatoes and the fresh, aromatic hint of basil. Serve it warm with a simple green salad for a light lunch, or slice it cold the next day—it holds its texture beautifully, making each bite as satisfying as the last.
Broccoli Cheddar Cottage Cheese Quiche
Beneath the quiet hum of the oven, this quiche comes together with the gentle rhythm of a slow morning, each ingredient finding its place like notes in a familiar melody. It’s the kind of dish that feels like a warm embrace, simple yet deeply satisfying, perfect for those moments when you need comfort without complication.
Ingredients
– Pie crust – 1 (9-inch)
– Broccoli florets – 2 cups
– Cheddar cheese – 1 cup, shredded
– Cottage cheese – 1 cup
– Eggs – 4 large
– Milk – ½ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Place the pie crust into a 9-inch pie dish and press it gently against the sides.
3. Prick the bottom of the crust all over with a fork to prevent bubbling.
4. Bake the crust for 10 minutes until lightly golden, then remove it from the oven.
5. Heat olive oil in a skillet over medium heat.
6. Add broccoli florets and cook for 5-7 minutes until bright green and slightly tender.
7. Spread the cooked broccoli evenly over the pre-baked crust.
8. Sprinkle shredded cheddar cheese over the broccoli layer.
9. In a medium bowl, whisk together eggs, milk, cottage cheese, salt, and black pepper until smooth.
10. Pour the egg mixture slowly over the broccoli and cheese in the crust.
11. Gently tap the pie dish on the counter to release any air bubbles.
12. Bake the quiche for 35-40 minutes until the center is set and the top is golden brown.
13. Insert a knife into the center; if it comes out clean, the quiche is done.
14. Let the quiche cool on a wire rack for 10 minutes before slicing.
15. Serve warm or at room temperature. Soothingly creamy from the cottage cheese and rich with sharp cheddar, each slice holds tender broccoli in a delicate, custardy embrace. Try it with a drizzle of hot sauce for a subtle kick, or pair it with a simple arugula salad to balance its comforting warmth.
Mushroom and Cottage Cheese Quiche
Perhaps there’s something quietly comforting about the way mushrooms soften in butter, their earthy scent filling the kitchen while cottage cheese waits patiently to transform a simple quiche into something tender and nourishing.
Ingredients
– Pie crust – 1 (9-inch)
– Butter – 2 tbsp
– Cremini mushrooms – 8 oz, sliced
– Eggs – 4 large
– Cottage cheese – 1 cup
– Milk – ½ cup
– Salt – ¾ tsp
– Black pepper – ¼ tsp
– Thyme – 1 tsp dried
Instructions
1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and press it gently against the sides and bottom.
3. Melt the butter in a skillet over medium heat until it bubbles lightly.
4. Add the sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their liquid and turn golden brown.
5. Spread the cooked mushrooms evenly over the bottom of the pie crust.
6. In a medium bowl, whisk the eggs vigorously for about 1 minute until frothy and pale yellow.
7. Stir in the cottage cheese, milk, salt, black pepper, and thyme until just combined.
8. Pour the egg mixture over the mushrooms in the pie crust.
9. Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
10. Let the quiche cool on a wire rack for 15 minutes before slicing.
Velvety and subtly savory, this quiche emerges with a custard-like softness from the cottage cheese, punctuated by the earthy depth of mushrooms. Serve it warm with a simple arugula salad, or slice it cold for a quiet breakfast the next morning—each bite feels like a gentle pause in the day.
Zucchini and Herb Cottage Cheese Quiche
Just now, as the afternoon light slants across my kitchen counter, I find myself reaching for the familiar comfort of eggs and cheese, thinking about how simple ingredients can hold so much quiet satisfaction. Journaling this recipe feels like tracing the gentle rhythm of a rainy Sunday morning, where time slows enough to notice the flecks of green in a whisked bowl. This zucchini and herb cottage cheese quiche is that kind of meal—unhurried, nourishing, and deeply soothing.
Ingredients
– Refrigerated pie crust – 1
– Eggs – 4 large
– Cottage cheese – 1 cup
– Zucchini – 1 medium, thinly sliced
– Fresh dill – 2 tbsp, chopped
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish, trimming any excess edges.
3. Prick the bottom of the crust all over with a fork to prevent bubbling.
4. Bake the empty crust for 10 minutes until lightly firm.
5. Thinly slice the zucchini into ¼-inch rounds.
6. Heat olive oil in a skillet over medium heat.
7. Sauté zucchini slices for 5–7 minutes until slightly softened and edges are golden.
8. Whisk eggs in a medium bowl until fully blended and pale yellow.
9. Stir in cottage cheese, chopped dill, salt, and black pepper until combined.
10. Arrange sautéed zucchini slices evenly over the pre-baked crust.
11. Pour the egg and cottage cheese mixture over the zucchini.
12. Bake at 375°F for 35–40 minutes until the center is set and the top is golden brown.
13. Let the quiche cool on a wire rack for 15 minutes before slicing.
This quiche emerges with a tender, almost custard-like interior, where the cottage cheese melts into subtle creaminess against the zucchini’s delicate bite. The fresh dill whispers through each slice, bright and earthy. Try serving it warm with a side of peppery arugula, or tuck a slice into a lunchbox—it’s just as lovely at room temperature, a quiet reminder of mornings well spent.
Smoked Salmon and Cottage Cheese Quiche
Evenings like these call for something simple yet deeply satisfying, the kind of meal that feels like a quiet conversation with yourself. Each ingredient in this quiche carries its own story, from the smoky salmon to the creamy cottage cheese, coming together in a golden crust. It’s a dish that doesn’t rush, much like the fading light outside my window.
Ingredients
- Pie crust – 1 (9-inch), store-bought
- Eggs – 4 large
- Cottage cheese – 1 cup
- Smoked salmon – 4 oz, flaked
- Heavy cream – ½ cup
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Fresh dill – 1 tbsp, chopped
Instructions
- Preheat your oven to 375°F.
- Place the pie crust into a 9-inch pie dish, pressing it gently against the sides and bottom.
- In a medium bowl, crack the 4 eggs and whisk them until the yolks and whites are fully combined.
- Add the cottage cheese, heavy cream, salt, and black pepper to the bowl with the eggs.
- Whisk the mixture until it is smooth and evenly blended.
- Gently fold in the flaked smoked salmon and chopped fresh dill using a spatula.
- Pour the filling into the prepared pie crust, spreading it evenly with the spatula.
- Place the quiche in the preheated oven and bake for 35-40 minutes.
- Check for doneness by inserting a knife into the center; it should come out clean, and the top should be golden brown.
- Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing.
Unfolding this quiche reveals a tender, custardy interior that contrasts beautifully with the flaky crust, while the salmon lends a subtle smokiness that lingers on the palate. Serve it warm with a simple green salad for a light dinner, or slice it cold for a picnic—it holds its shape perfectly, making every bite a quiet celebration of simplicity.
Bell Pepper and Onion Cottage Cheese Quiche
Often, the simplest combinations create the most comforting meals, especially when the morning light filters through the kitchen window and the world feels quiet enough to notice the gentle sizzle of vegetables in a pan. This quiche comes together with humble ingredients that transform into something greater than their parts, a tender custard cradling sweet peppers and onions in a golden crust. It’s the kind of dish that feels both nourishing and deeply familiar, perfect for a slow weekend or a thoughtful breakfast.
Ingredients
– Pie crust – 1 (9-inch)
– Bell peppers – 2 cups, thinly sliced
– Onion – 1 cup, thinly sliced
– Cottage cheese – 1 cup
– Eggs – 4 large
– Milk – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Place the pie crust into a 9-inch pie dish and press it gently against the sides and bottom.
3. Heat 1 tbsp of olive oil in a skillet over medium heat until it shimmers.
4. Add 2 cups of thinly sliced bell peppers and 1 cup of thinly sliced onion to the skillet.
5. Sauté the vegetables for 8–10 minutes, stirring occasionally, until they are soft and lightly caramelized at the edges.
6. Spread the cooked bell peppers and onion evenly over the bottom of the pie crust.
7. In a medium bowl, whisk together 1 cup of cottage cheese, 4 large eggs, ½ cup of milk, 1 tsp of salt, and ½ tsp of black pepper until fully combined and smooth.
8. Pour the cottage cheese and egg mixture over the vegetables in the pie crust.
9. Bake the quiche in the preheated oven for 35–40 minutes, or until the center is set and the top is golden brown.
10. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing.
Dense yet airy, the quiche holds a delicate balance between the creamy cottage cheese filling and the sweet, softened vegetables. Each slice offers a subtle tang from the cheese, complemented by the earthy notes of pepper and onion. For a bright twist, serve it alongside a simple arugula salad dressed with lemon, or enjoy it warm with a dollop of spicy salsa for contrast.
Asparagus and Feta Cottage Cheese Quiche
Maybe it’s the way the afternoon light slants across the kitchen counter, but something about this quiet moment feels just right for gathering a few simple ingredients and letting the oven do the rest. Making this quiche feels less like following a recipe and more like a gentle, unhurried meditation, a small promise of comfort waiting at the end.
Ingredients
- Refrigerated pie crust – 1 (9-inch)
- Asparagus – 1 bunch, trimmed
- Eggs – 4 large
- Cottage cheese – 1 cup
- Feta cheese – ½ cup, crumbled
- Milk – ½ cup
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your oven to 375°F (190°C).
- Unroll the refrigerated pie crust and press it firmly into a 9-inch pie dish, crimping the edges decoratively.
- Trim the tough ends from the asparagus and cut the spears into 1-inch pieces.
- Arrange the asparagus pieces evenly over the bottom of the unbaked pie crust.
- In a large mixing bowl, crack the 4 large eggs and whisk them vigorously until the yolks and whites are fully combined and slightly frothy.
- Add the 1 cup of cottage cheese, ½ cup of crumbled feta cheese, ½ cup of milk, ½ teaspoon of salt, and ¼ teaspoon of black pepper to the bowl with the eggs.
- Whisk the mixture until all the ingredients are just incorporated, being careful not to overmix. A few small lumps of cottage cheese are perfectly fine and will add lovely texture.
- Pour the egg and cheese custard mixture evenly over the asparagus in the pie crust.
- Gently tap the pie dish on the counter a few times to release any large air bubbles trapped in the filling.
- Place the quiche in the preheated oven and bake for 35-40 minutes. To check for doneness, look for a golden-brown crust and a center that is fully set with only a slight, gentle jiggle when you shake the pan.
- Remove the quiche from the oven and let it rest on a wire cooling rack for at least 15 minutes before slicing. This resting period is crucial as it allows the custard to finish setting, making for cleaner slices.
Just as it cools, the quiche settles into itself, the creamy, tangy pockets of feta and cottage cheese cradled by tender asparagus within a flaky, golden shell. It’s wonderful served slightly warm, perhaps with a simple arugula salad for a bright contrast, or at room temperature the next day, its flavors even more settled and harmonious.
Ham and Swiss Cottage Cheese Quiche
Vaguely remembering my grandmother’s handwritten recipe cards, I find myself drawn to simple dishes that feel like a quiet afternoon—the kind where a ham and Swiss cottage cheese quiche emerges golden from the oven, filling the kitchen with a gentle, savory warmth.
Ingredients
– Pie crust – 1 (9-inch), thawed if frozen
– Eggs – 4 large
– Cottage cheese – 1 cup
– Ham – 1 cup, diced
– Swiss cheese – 1 cup, shredded
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F (190°C).
2. Press the pie crust firmly into a 9-inch pie dish, ensuring it covers the bottom and sides evenly.
3. In a large mixing bowl, crack the eggs and whisk them until the yolks and whites are fully combined and slightly frothy.
4. Add the cottage cheese to the eggs and stir gently until just incorporated.
5. Fold in the diced ham and shredded Swiss cheese, distributing them evenly throughout the mixture.
6. Sprinkle in the salt and black pepper, stirring once more to combine.
7. Pour the filling into the prepared pie crust, using a spatula to spread it into an even layer.
8. Place the quiche in the preheated oven and bake for 35–40 minutes, or until the center is set and the top is lightly golden brown.
9. Remove the quiche from the oven and let it rest on a wire rack for 10 minutes before slicing.
Knowing how the creamy cottage cheese melds with the salty ham and nutty Swiss creates a comforting, velvety texture, I love serving this quiche warm with a side of crisp arugula or reheating a slice for a cozy breakfast the next day.
Sun-Dried Tomato and Artichoke Cottage Cheese Quiche
Holding this warm slice in my hands, I’m reminded how the simplest ingredients can cradle quiet comfort, a quiche that feels like a gentle exhale after a long day. Sun-dried tomatoes and artichokes nestle into creamy cottage cheese, their savory notes softening into a tender, golden crust. It’s the kind of meal that asks for nothing but a quiet moment and a fork.
Ingredients
- Pie crust – 1 (9-inch), thawed if frozen
- Cottage cheese – 1 ½ cups
- Eggs – 4 large
- Sun-dried tomatoes in oil – ½ cup, drained and chopped
- Artichoke hearts – 1 cup, drained and chopped
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your oven to 375°F.
- Unroll the pie crust and press it firmly into a 9-inch pie dish, crimping the edges decoratively.
- In a large bowl, whisk the cottage cheese and eggs together until smooth and fully combined.
- Fold in the chopped sun-dried tomatoes and artichoke hearts gently to avoid breaking them up too much.
- Season the mixture evenly with salt and black pepper, stirring just until incorporated.
- Pour the filling into the prepared pie crust, spreading it out with a spatula for an even layer.
- Bake the quiche on the middle oven rack for 35–40 minutes, or until the center is set and the top is lightly golden.
- Let the quiche cool on a wire rack for at least 10 minutes before slicing to allow the custard to firm up.
Gently slice into wedges that hold their shape, revealing a creamy, speckled interior dotted with tangy tomatoes and earthy artichokes. The cottage cheese lends a subtle richness without heaviness, perfect alongside a crisp green salad or as a cozy breakfast reheated the next day.
Bacon and Leek Cottage Cheese Quiche
Wandering through the quiet kitchen this morning, I found myself craving something both comforting and nourishing—a dish that would fill the house with warmth without demanding too much effort. This bacon and leek cottage cheese quiche emerged from that gentle longing, simple enough for a slow weekend yet elegant enough to feel special. It’s the kind of meal that invites you to pause, to savor each flaky bite as the world outside carries on.
Ingredients
Pie crust – 1 (9-inch)
Bacon – 6 slices
Leek – 1 large
Cottage cheese – 1 cup
Eggs – 4 large
Heavy cream – ½ cup
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Place the pie crust into a 9-inch pie dish and press it gently against the sides.
3. Bake the empty pie crust for 10 minutes to prevent a soggy bottom.
4. Cook the bacon in a skillet over medium heat for 8–10 minutes until crispy.
5. Transfer the bacon to a paper towel-lined plate to drain excess grease.
6. Chop the cooked bacon into small pieces.
7. Slice the leek thinly, using only the white and light green parts.
8. Sauté the leek in the same skillet over medium heat for 5 minutes until softened.
9. Whisk the eggs in a medium bowl until fully combined.
10. Stir in the cottage cheese, heavy cream, salt, and black pepper.
11. Fold the cooked bacon and sautéed leek into the egg mixture.
12. Pour the filling into the pre-baked pie crust.
13. Bake the quiche at 375°F for 35–40 minutes until the center is set and the top is golden.
14. Let the quiche cool on a wire rack for 15 minutes before slicing. You’ll find the cottage cheese lends a subtle tang and creamy texture that balances the smoky bacon and sweet leeks beautifully. Serve it warm with a simple arugula salad, or enjoy a slice cold the next day—its flavors seem to deepen overnight, making it even more delightful.
Herbed Tomato and Goat Cheese Cottage Cheese Quiche
Often I find myself craving something that feels both nourishing and comforting, a dish that bridges the gap between a lazy weekend breakfast and a simple, elegant lunch. On mornings like this, when the light is soft and the kitchen is quiet, I turn to this quiche, a gentle meditation in itself.
Ingredients
– Refrigerated pie crust – 1 (9-inch)
– Large eggs – 4
– Cottage cheese – 1 cup
– Cherry tomatoes – 1 cup, halved
– Goat cheese – 4 oz, crumbled
– Fresh basil – 2 tbsp, chopped
– Fresh thyme – 1 tsp, chopped
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish, trimming any excess overhang.
3. In a large bowl, crack the 4 large eggs and whisk them vigorously for 1 full minute until they are pale and frothy.
4. Add the 1 cup of cottage cheese to the eggs and whisk again until the mixture is mostly smooth.
5. Gently fold in the 1 cup of halved cherry tomatoes, 4 oz of crumbled goat cheese, 2 tbsp of chopped fresh basil, 1 tsp of chopped fresh thyme, ½ tsp of salt, and ¼ tsp of black pepper until just combined.
6. Pour the egg and cheese mixture into the prepared pie crust, using a spatula to spread it evenly.
7. Place the quiche in the preheated oven and bake for 35–40 minutes, or until the center is fully set and does not jiggle when you gently shake the pan.
8. Remove the quiche from the oven and let it cool on a wire rack for at least 15 minutes before slicing.
Now, as it rests, the flavors settle into a creamy, tangy harmony, with bursts of sweet tomato and earthy herbs in every bite. Nothing compares to serving a warm slice beside a simple green salad, the contrast of cool crispness against the quiche’s tender, custardy heart.
Conclusion
Joyful and versatile, these 23 cottage cheese quiche variations prove this humble ingredient can transform any meal. Whether you’re craving something classic or adventurous, there’s a perfect quiche waiting for you. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share your baking adventures by pinning this article on Pinterest for fellow food lovers to discover.
