Ingredients
- 1 frozen 9-inch pie crust
- 4 large eggs
- 4 tablespoons cottage cheese
- 2 tablespoons half-and-half
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 slices cooked bacon, chopped
- 2 scallions, chopped
- 1 cup shredded cheddar cheese
Blind Bake the Crust
Preheat your oven to 350°F. If you wish, blind bake the pie crust according to the package instructions.
Prepare the Egg Mixture
In a medium bowl, whisk together the eggs, cottage cheese, half-and-half, salt, and pepper until smooth.
Add Bacon, Scallions, and Cheese
Stir in the chopped bacon, scallions, and shredded cheddar cheese until well mixed.
Assemble and Bake
Pour the egg mixture into the pie crust. Bake uncovered for 40–45 minutes or until the edges are golden brown and the center is just set. It’s fine if the middle jiggles slightly; it will firm up as it cools.
Cool and Serve
Let the quiche rest at room temperature for 10–15 minutes before slicing it into 6 wedges. Serve warm or at room temperature.
Cottage Cheese Breakfast Quiche
Cottage Cheese Breakfast Quiche with a creamy blend of eggs, savory bacon, crisp scallions, and melted cheddar, all encased in a flaky pie crust. A perfect balance of richness and freshness.
Ingredients
- 1 frozen 9-inch pie crust
- 4 large eggs
- 4 tablespoons cottage cheese
- 2 tablespoons half-and-half
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 slices cooked bacon, chopped
- 2 scallions, chopped
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F. Blind bake pie crust if desired.
- Whisk together eggs, cottage cheese, half-and-half, salt, and pepper until smooth.
- Stir in chopped bacon, scallions, and shredded cheddar cheese.
- Pour egg mixture into pie crust.
- Bake for 40–45 minutes until edges are golden and center is just set.
- Let rest at room temperature for 10–15 minutes before slicing.
- Serve warm or at room temperature.