The first time I made this cottage cheese crustless quiche, it was a weekday morning and I needed something fast, filling, and not fussy.
It came together in one blender, baked while I showered, and fed lunchboxes and grown-ups without a single complaint.
If you are looking for a simple, high-protein quiche that doesn’t need a crust or complicated technique, this is it.
For more cottage-cheese breakfast ideas, I often pair it with lighter options like an avocado cottage cheese smoothie for a balanced morning.
Why You’ll Love This Recipe
- Minimal prep: no rolling dough, no blind-baking, and no pie crust to ruin your diet goals.
- High-protein and filling: cottage cheese and eggs keep you satisfied for hours.
- Versatile: add any vegetables, herbs, or cooked meats up to a cup and the base still shines.
- Fast cleanup: everything whirls in a blender and bakes in one dish.
The texture is creamy and custardy from the cottage cheese and eggs, with pockets of melty grated cheese that give little savory hits. The outside browns to a gentle golden top while the interior remains tender and sliceable. Each bite balances richness and lightness — think a soft, structured flan with the comforting notes of a traditional quiche but without the heavy crust.
"Five stars — made this on a whim for dinner and my picky eater asked for seconds. So easy and perfect every time." — Reader review
Key Ingredients
Eggs
Eggs are the structural backbone of any quiche; they coagulate during baking to create that set, sliceable custard. Use large eggs at room temperature for the most consistent rise and smooth texture.
Whole milk cottage cheese
Cottage cheese is the secret to a crustless quiche that feels indulgent without cream. The curds blend into a silky custard and add protein; brands with a smoother texture (look for small-curd or "creamed" cottage cheese) blend more uniformly.
Grated cheese (1/2 cup; your choice)
A sharp cheddar or Gruyère adds depth and nutty character, while mozzarella gives a milder, stretchier melt. Grate fresh from the block for better melting and flavor compared with pre-shredded mixes that contain anti-caking agents.
Optional fillings (vegetables or meats)
Cooked, well-drained fillings are essential — raw vegetables that release water can make the quiche watery. Think sautéed spinach, caramelized onions, blanched broccoli, or cooked bacon and sausage for robust flavor.
Full ingredient list:
- 6 large eggs
- 1 cup whole milk cottage cheese
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup grated cheese (your choice)
- Optional: Chopped vegetables or meats (up to 1 cup total)
Step-by-Step Instructions
Step 1: Warm the oven and prep the dish
Preheat your oven to 350°F (175°C).
Lightly spray a 9-inch baking dish with oil, or rub with a little softened butter to prevent sticking and add flavor.
Pro Tip: Place the oven rack in the center for even browning and a level rise. You’ll know the oven is ready when it reaches the target temperature on the digital readout.
Step 2: Blend the base
In a blender or food processor, combine the 6 large eggs, 1 cup whole milk cottage cheese, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.
Blend until completely smooth and slightly frothy; the cottage cheese should disappear into a custardy batter.
Pro Tip: If you don’t have a blender, whisk vigorously by hand and press the cottage cheese through a fine sieve to avoid lumps. The mixture should look uniform and pale.
Step 3: Add cheese and fillings
Stir in 1/2 cup grated cheese and any additional fillings up to 1 cup total. Ensure vegetables are pre-cooked and well-drained, and meats are fully cooked and chopped small.
Pro Tip: Reserve a tablespoon of grated cheese to sprinkle on top for a gratinéed finish. The batter should be thick but pourable.
Step 4: Bake until set
Pour the mixture into the prepared 9-inch dish and smooth the top. Bake at 350°F (175°C) for about 45 minutes until the center is set and the top is golden brown.
Pro Tip: A knife inserted into the center should come out mostly clean with just a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes.
Step 5: Rest and serve
Let the quiche cool for 10–15 minutes before slicing; this helps the custard finish setting and makes cleaner slices.
Pro Tip: Serve warm or at room temperature; leftovers are excellent chilled for a quick snack, and slices reheat well in a low oven.
Expert Tips for Success
- Choose the right cottage cheese: Pick small-curd or "creamed" cottage cheese for the smoothest blend. If your brand is very lumpy, pulse in the blender until smooth or use a short blast of an immersion blender.
- Use room-temperature eggs: Cold eggs can make the blended batter seize slightly and lead to uneven texture. Pull eggs out 15–20 minutes before starting for best results.
- Drain watery fillings: Vegetables like mushrooms, zucchini, or tomatoes need to be sautéed until any released water evaporates. Excess moisture will make the quiche weep and not set properly.
- Pre-cook meats thoroughly: Sausage, bacon, or ham should be fully cooked, chopped finely, and patted dry. Fat rendered during baking can create pools in the quiche.
- Don’t overfill the dish: Stick to a 9-inch baking dish and a maximum of 1 cup of additional fillings. Too many add-ins upset the egg-to-filling ratio and can prevent proper setting.
- Watch the bake time and doneness cues: Look for a gentle jiggle in the center that settles shortly after removing from the oven. Overbaking dries the custard; underbaking leaves it runny.
- Optimize texture with cheese choices: For silkiness choose gruyère or Swiss; for bold flavor pick sharp cheddar; for stretch pick mozzarella. Combine cheeses to balance taste and melt.
- Equipment recommendations: A glass or ceramic 9-inch dish gives gentle, even heat and a beautiful browning. Metal pans brown faster — reduce oven time by 5–10 minutes if using metal.
- Flavor boosters: Add a teaspoon of Dijon or a pinch of nutmeg for subtle complexity. Fresh herbs (chives, parsley, dill) stirred in after blending preserve brightness.
- Make-ahead tip: Blend the base and store in the fridge up to 24 hours. Add fillings and bake when ready; this cuts morning prep dramatically.
For an easy savory pairing or a light breakfast board, try a quick toast topped with cottage cheese as an accompaniment: cottage cheese avocado toast is one of my go-to side ideas.
Storage & Freezing
Fridge storage:
Cool the quiche completely at room temperature no longer than two hours. Wrap the baking dish tightly with plastic wrap, or transfer slices to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual slices in a 325°F oven for 10–15 minutes or until warmed through, or use a microwave on medium power for 60–90 seconds, checking to avoid rubbery texture.
Freezer storage:
For longer keep, freeze slices individually on a baking sheet until solid, then pack in a freezer-safe container or zip-top bag with parchment between layers. Frozen quiche slices last up to 3 months. Thaw overnight in the fridge before reheating.
Reheating from frozen:
Reheat directly from frozen in a 350°F oven for 25–30 minutes covered with foil, then uncover for 5–10 minutes to crisp the top. This method preserves texture better than microwaving and avoids sogginess.
Variations & Substitutions
Vegetarian garden quiche:
Sauté a medley of bell peppers, onions, and spinach until very dry, then fold in. Use a milder cheese like mozzarella and finish with fresh basil. For an herb-forward profile, stir in chopped chives and parsley after baking. For inspiration pairing fruity notes, try a nearby smoothie like a cottage cheese blueberry smoothie.
Meaty breakfast quiche:
Brown and crumble breakfast sausage or crisp bacon, drain thoroughly, and mix into the batter with sharp cheddar. Add a pinch of smoked paprika for a breakfast-style smoky kick. Make sure meats are in small pieces to distribute flavor in each bite.
Low-carb or keto-friendly swap:
This recipe is already low-carb without the crust. To boost fat for keto, mix in 2–3 tablespoons of heavy cream or use full-fat cottage cheese. Choose a stronger cheese to add richness without extra volume.
Dairy swap for texture:
If you prefer a creamier custard, replace 1/2 cup of cottage cheese with ricotta for a silkier mouthfeel. For a lighter quiche, try part-skim cottage cheese but expect a slightly less creamy result. For a tropical brunch vibe, pair with a glass of a fruit-forward smoothie like a cottage cheese mango smoothie.
Frequently Asked Questions
Q: Can I use low-fat or nonfat cottage cheese?
A: Yes, but texture and richness will change. Low-fat cottage cheese can make a slightly firmer, less creamy quiche. If using nonfat, consider adding a tablespoon or two of olive oil or a splash of cream to compensate.
Q: How do I know when the quiche is fully cooked?
A: The center should no longer be liquid and will have a slight jiggle when you gently shake the dish. A toothpick or thin knife inserted into the center should come out mostly clean with only a few moist crumbs. If the center is still very wet, bake for an additional 5–10 minutes and check again.
Q: Can I make this in a muffin tin for individual servings?
A: Yes. Grease a standard muffin tin and bake at 350°F for 18–22 minutes, checking at 18 minutes. Individual quiches are great for grab-and-go breakfasts. Reduce fillings slightly to ensure proper set in a smaller cavity.
Q: Will this recipe be watery with tomatoes or zucchini?
A: Raw watery vegetables can release moisture. To avoid this, salt thinly sliced zucchini or tomatoes and let them rest in a colander for 10–15 minutes, then pat dry. Alternatively, sauté them first to evaporate excess liquid before adding to the batter.
Q: Can I double the recipe?
A: Yes, double the ingredients and use two 9-inch dishes or a 9×13-inch baking pan, but adjust bake time. A 9×13 will take longer — check doneness at 40 minutes and expect up to 60 minutes depending on depth. For even baking, position the pan in the center of the oven and rotate if needed.
Final Thoughts
This cottage cheese crustless quiche is one of those recipes I reach for when I want something simple, nutritious, and endlessly adaptable.
If it saves you time and becomes a rotation staple, please leave a star rating in the recipe card below or pin this to Pinterest so others can find it.
For more versions and ideas, visit the original recipe inspirations like Cottage Cheese Crustless Quiche – A Pretty Life In The Suburbs, a practical take at Cottage Cheese Crustless Quiche (Easy High-Protein Breakfast), and a heartier sausage variation at Cottage Cheese Crustless Quiche With Sausage – MamaGourmand.
Cottage Cheese Crustless Quiche
Ingredients
Main Ingredients
- 6 large large eggs Use room temperature eggs for better texture.
- 1 cup whole milk cottage cheese Choose small-curd or 'creamed' cottage cheese for best results.
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup grated cheese Use sharp cheddar, Gruyère, or mozzarella.
Optional Fillings
- up to 1 cup chopped vegetables or meats Should be pre-cooked and well-drained.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly spray a 9-inch baking dish with oil.
Blending the Base
- Combine the eggs, cottage cheese, salt, and pepper in a blender; blend until smooth and frothy.
Adding Cheese and Fillings
- Stir in the grated cheese and any additional pre-cooked fillings, reserving a tablespoon of cheese for topping if desired.
Baking
- Pour the mixture into the prepared baking dish and bake for about 45 minutes until the center is set and the top is golden brown.
Serving
- Let the quiche cool for 10-15 minutes before slicing for cleaner slices.
