Cottage Cheese Bacon Quiche

This cottage cheese bacon quiche is one of my favorite make-ahead breakfasts for busy mornings or weekend brunch. It's easy to throw together but looks like you spent hours in the kitchen (we'll keep that between us, sis). Think flaky, buttery pie crust with a soft, creamy egg filling, crispy bacon, and plenty of cheese. It's rich, savory, and seriously good!
Serve it on its own or with a simple side salad. Either way, it's always a crowd-pleaser.

If you love easy make-ahead breakfasts, my cottage cheese egg casserole is another great option, especially when you don't feel like dealing with a pie crust.

What Makes This Quiche So Good?

I'm a kitchen-sink kinda gyal when it comes to quiche. I'll happily throw in whatever leftover veggies I have in the fridge, as long as they don't release too much moisture.

• Easy to make ahead: Grab a premade pie crust, whisk together a handful of ingredients, and let the oven do its thing. Perfect for meal prep or those mornings when cooking is the last thing on your mind.
• Packed with protein: Cottage cheese, eggs, and bacon add plenty of protein to the quiche. And don't worry, the cottage cheese blends right into the filling-no visible curds.
• No soggy bottom: Par-baking the crust helps keep it firm and flaky, so you get a nice, clean slice instead of a soggy mess.
• Great for feeding a crowd: Whether it's Sunday brunch, a picnic, or a holiday breakfast, this quiche is easy to prepare ahead of time.

📃Ingredient Description

• Pie Crust: I'm using my homemade buttery pie crust for this quiche. Store-bought works, too! I recommend layering two 9-inch crusts and gently rolling them out to fit your pie dish. This gives you a thicker, sturdier crust that's less likely to tear or shrink during baking.
• Eggs: The base of any good quiche. They hold everything together and give the filling its structure.
• Cottage Cheese: Mild, creamy, and a great way to add extra protein without overpowering the other ingredients.
• Bacon: Because bacon makes everything better, right? It adds a smoky, salty crunch. Save a little of that bacon grease to sauté the onions.
• Sweet Onion: Adds a little sweetness to balance the salty bacon and rich cheese.
• Sweet Peppers: I love using a mix of colorful sweet peppers. They add a mild sweetness, a little crunch, and some much-needed color. Bell pepper is fine too.
• Half-and-half: Gives the egg filling a rich, smooth texture without making it too dense.
• Scallions: Add a fresh, mild onion flavor that cuts through all that richness.
• Cheese: I'm using a combination of smoked Gouda, Gruyère, and cheddar because, well, I like my quiche cheesy! Gouda brings a buttery, slightly smoky flavor, Gruyère adds nuttiness, and cheddar gives it that sharp, cheesy bite.
• Seasonings: Cajun seasoning, paprika, and garlic bring everything together. The Cajun seasoning works especially well with the smoky bacon and cheese.

 Please refer to the recipe card for the exact measurements. 

How to Make Bacon Quiche

Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:

1. Step 1:Gently prick the bottom of the pie crust with a fork, then refrigerate for about 15 minutes while you cook the bacon. Line the chilled crust with parchment paper and fill with pie weights or dried beans.
   

2. Step 2: Bake the crust until it begins to set. Remove the weights and parchment, then brush the bottom and sides with egg wash to help seal the crust. Set aside.
   

3. Step 3: Place the bacon in a cast-iron skillet over medium heat. Cook, flipping halfway through, until the fat renders and the bacon is crispy. Transfer to a plate, let it cool, then roughly chop. Leave a little bacon grease in the skillet.
   

4. Step 4: Add the onion to the skillet and cook for a few minutes until softened. Stir in the sweet peppers and cook until tender. Remove from the heat and let cool slightly.
   

5. Step 5: In a mixing bowl, whisk together the cottage cheese, eggs, heavy cream, Cajun seasoning, and remaining seasonings until combined.
   

6. Step 6: Scatter the bacon, half the shredded cheese, and scallions over the par-baked crust. Add the cooled onion and pepper mixture, then slowly pour in the egg filling.
   

Step 7: Add the toppings. Sprinkle the remaining cheese over the filling, along with any reserved bacon, peppers, and scallions.

Step 8: Bake until the edges are set and the center has a slight jiggle. Let the quiche rest before slicing so the filling has time to firm up.

Make-Ahead and Storage Instructions

• Make Ahead: This cottage cheese bacon quiche is perfect for preparing ahead of time. Store the baked quiche in an airtight container in the refrigerator for up to 3 days. Serve at room temperature or microwave individual slices for 1-2 minutes, checking every 30 seconds until heated through. For another easy breakfast you can make in advance, try my cottage cheese waffles. They're great for busy mornings, too!
• Freezing: Let the baked quiche cool completely, then wrap tightly in two layers of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven for 15-20 minutes or until heated through.

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PEACE & LOVE

Maureen

📖 Recipe

Cottage Cheese Bacon Quiche

This cottage cheese bacon quiche has a flaky, buttery crust filled with creamy eggs, crispy bacon, sweet peppers, and a blend of three cheeses. It's easy to make ahead and perfect for breakfast or brunch.

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Course: Breakfast, Brunch

Cuisine: American, French, international

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 8 - 12

Calories: 347kcal

Author: Maureen Celestine

Equipment

• ▢
  Cast iron pan or skillet
• ▢
  9" Pie dish
• ▢
  mixing bowls

Ingredients

• ▢ 1 9-inch unbaked pie crust (homemade, refrigerated, or frozen pie shell)
• ▢ Egg wash 1 large egg, beaten with 1 tablespoon water
• ▢ 5 Bacon strips
• ▢ 1 medium yellow or sweet onion diced (about 236 g)
• ▢ 6 sweet peppers diced (about 192 g)
• ▢ 1¼ cups shredded cheese I used a blend of smoked Gouda, Gruyère, and cheddar
• ▢ 6 large eggs at room temperature
• ▢ ½ cup cottage cheese at room temperature
• ▢ 1 cup half-and-half at room temperature
• ▢ 1 teaspoon Cajun seasoning or to taste
• ▢ ⅛ teaspoon ground nutmeg
• ▢ 1 teaspoon freshly ground black pepper or to taste
• ▢ 2 scallions chopped

Instructions

• For the Crust:
• If using homemade dough, roll it out and fit it into a 9-inch pie dish. For refrigerated rolled pie crusts, I recommend stacking two sheets and gently rolling them together before fitting them into the dish for a thicker, sturdier crust. Trim and crimp the edges, then lightly prick the bottom and sides with a fork without piercing all the way through.
  1 9-inch unbaked pie crust
• Freeze for 15 minutes. If using a premade frozen pie shell, follow the package instructions for pre-baking.
• Preheat to 375°F and position the oven rack in the second-lowest position.
• Line the chilled crust with parchment paper and fill about three-quarters full with pie weights, dried rice, or beans. Bake for 15 minutes, then carefully remove the parchment and weights.
• Whisk together the egg and water to make the egg wash. Brush a thin layer over the bottom and sides. Return the brushed crust to the oven for 2-3 minutes to help seal it. Remove and set aside.
  Egg wash
• Reduce the temperature to 350°F. Using oven mitts, carefully move the oven rack to the middle position.
• Prepare the Filling
• Arrange the bacon strips in a single layer in a cold skillet without overlapping. Turn the heat to medium and cook for 8-11 minutes, turning occasionally, until the fat renders and the bacon reaches your desired crispness. Transfer to a paper towel-lined plate to drain. Once slightly cooled, roughly chop and set aside.
  5 Bacon strips
• Leave about 2½ tablespoons of bacon grease in the skillet, removing any excess. Add the diced onion and sauté for 2 minutes. Stir in the sweet peppers and cook for another 2 minutes, or until slightly tender. Remove from the heat and let cool slightly.
  1 medium yellow or sweet onion, 6 sweet peppers
• Assemble and Bake
• Sprinkle half the shredded cheese evenly over the bottom of the par-baked crust. Add the chopped bacon, followed by the sautéed vegetables. Reserve a small amount of bacon and about 1 tablespoon of vegetables for topping, if desired.
  1¼ cups shredded cheese
• In a mixing bowl, whisk together the eggs, half-and-half, cottage cheese, Cajun seasoning, nutmeg, and black pepper until combined. Give the mixture another gentle stir just before pouring it into the crust to distribute the seasonings evenly.
  6 large eggs, ½ cup cottage cheese, 1 cup half-and-half, 1 teaspoon Cajun seasoning, ⅛ teaspoon ground nutmeg, 1 teaspoon freshly ground black pepper
• Sprinkle the remaining shredded cheese over the filling. Top with the chopped scallions and any reserved bacon and vegetables.
  2 scallions
• Bake at 350°F for 45-55 minutes, or until the edges are set and the center has a slight jiggle. If the crust edges begin to brown too quickly, loosely cover them with aluminum foil.

  (Start checking for doneness at 45 minutes. The edges should be set, and the center should have a slight jiggle. If needed, continue baking until just set)
• Remove the quiche from the oven and let it rest for at least 15 minutes before slicing. Refrigerate any leftovers.

Notes

• I recommend using my homemade pie crust for this recipe. If using store-bought, I suggest doubling up on two 9-inch Pillsbury pie crusts since they're relatively thin. Let them soften slightly at room temperature, then layer them together and gently roll them out to fit your 9-inch pie dish. This gives you a thicker, sturdier crust that's less likely to tear, shrink, or become soggy. Leave a little overhang around the edges to account for any shrinking during baking.
• For a sturdier crust, layer two 9-inch refrigerated pie crusts and gently roll them out to fit your pie dish. Leave a little overhang to allow for shrinking.
• No need to blend it. The curds soften as the quiche bakes. Drain off any excess liquid before mixing.
• Cajun seasoning varies in saltiness, so taste the cooked bacon and vegetables before adding extra salt.
• The edges should be set with a slight jiggle in the center. Let the quiche rest for 10-15 minutes before slicing.
  If the crust edges brown too quickly, loosely cover them with aluminum foil while the quiche finishes baking.

Nutrition

Serving: 1 | Calories: 347kcal | Carbohydrates: 22g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 158mg | Sodium: 400mg | Potassium: 420mg | Fiber: 2g | Sugar: 4g | Vitamin A: 762IU | Vitamin C: 167mg | Calcium: 178mg | Iron: 2mg

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