Cottage Cheese Quiche Recipe
This Cottage Cheese Quiche Recipe of whole eggs, milk, cottage cheese, and cheddar makes a delicious and easy breakfast, lunch, or dinner.
Servings: 8
Calories: 215kcal
Equipment
- quiche pan
- immersion blender
Ingredients
- 1 batch single pie crust
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 egg beaten
- 1 cup cottage cheese
- ½ cup milk
- 4 oz cheddar cheese (shredded) (1 cup) can also use Swiss, jack, etc.
- salt
- black pepper
Instructions
- Preheat the oven to 350 degrees. Place a pie or quiche pan on a small baking sheet to make it easier to handle and to catch the drips. Lay the prepared pie crust into the quiche pan and trim the edges.1 batch single pie crust
- If you're adding the optional sautéed onions, heat the oil in a pan. Add the chopped onions and season to taste with salt and pepper. Cook over medium heat for 5 to 7 minutes, or until the onions are tender and start to go clear.
- In a large mixing bowl, combine the eggs, cottage cheese, and milk. With an immersion blender, blend until smooth. Stir in the cheddar cheese and onions and season to taste with salt and pepper.3 egg, 1 cup cottage cheese, ½ cup milk, 4 oz cheddar cheese (shredded), salt, black pepper
- Pour this mixture into the pie shell. (This is the point at which you could freeze it, if making it in advance. Lay the pie plate on a rack in the freezer until firm. Wrap tightly with foil and place inside a labeled, ziptop freezer bag.)
- Bake the quiche for 30 to 40 minutes or until set and golden. Allow to cool slightly before serving. (If baking from frozen, there’s no need to thaw. Just add 5 to 10 minutes to your baking time.)
Notes
Nutritional values may vary based on ingredients used. Refrigerate leftovers promptly and use within 4 days.
Serving Suggestions: This Cottage Cheese Quiche is delicious served with fruit and a baked good for breakfast, but it's super tasty as a meatless main dish for lunch or dinner. Serve it with a cup of soup or a green salad.
How to Make a Meal Prep: Divide a quiche into four portions for easy lunches this week. Package in single-serve containers with airtight lids. Reheat before serving.
Make a Plan for Leftovers: Leftover quiche is good for up to 4 days in the fridge. If you store leftovers in clear air-tight containers you’re more likely to notice them and make sure they get eaten.
Freeze Extras for Later: Assemble the quiche and place the unbaked quiche on a level shelf in the freezer until frozen solid. Wrap well and label.
To serve after freezing: Preheat the oven to 400 degrees. Unwrap the frozen quiche and place it on a rimmed baking sheet to catch any spills. Do not thaw. Bake in the preheated oven for 40 to 45 minutes or until a knife inserted in the center comes out clean.
Assemble the quiche (with an unbaked crust) and place the unbaked quiche on a level shelf in the freezer until frozen solid. Wrap well and label.
Preheat the oven to 400 degrees. Unwrap the frozen quiche and place it on a rimmed baking sheet to catch any spills. Do not thaw. Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean.
Nutrition
Calories: 215kcal | Carbohydrates: 13g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 293mg | Potassium: 105mg | Fiber: 1g | Sugar: 2g | Vitamin A: 293IU | Calcium: 154mg | Iron: 1mg