Cottage Cheese Bacon Quiche

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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.

Prep Time20

Cook Time1 5

Total Time1 25

Course: Breakfast, Brunch

Cuisine: American, French, international

Servings: - 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