Low-Carb Cottage Cheese Veggie Quiche

I used to think quiche was one of those fancy brunch dishes that required a crust and way too much effort for a weekday morning. Then I discovered you could skip the pastry shell entirely and still end up with something that tastes like you actually tried.

This cottage cheese veggie quiche is what I make when I want to feel like I have my life together without spending an hour in the kitchen. The cottage cheese gives it this creamy texture that’s honestly better than the traditional cream-and-milk situation, plus it sneaks in extra protein. And unlike those delicate quiches that fall apart when you look at them wrong, this one holds together like a champ—which means my kids can actually eat it without me having to grab a spoon.

What Kind of Cottage Cheese Should I Use?

For this quiche, you can use any style of cottage cheese you have on hand – small curd, large curd, or even whipped cottage cheese will all work just fine. The cottage cheese gets mixed with the eggs and baked, so any lumps will blend in during the cooking process. If you prefer a smoother texture in your quiche, go with small curd or give your cottage cheese a quick blend before adding it to the egg mixture. Full-fat cottage cheese will give you the richest flavor and creamiest texture, but low-fat or fat-free versions work too if you’re watching calories. Just make sure your cottage cheese is fresh and not sitting near its expiration date, as you want that nice, mild flavor to complement the veggies and cheese.

Options for Substitutions

This quiche is pretty forgiving when it comes to swapping ingredients around:

• Cottage cheese: This is the star of the recipe and gives the quiche its creamy texture, so I’d recommend keeping it. However, if you absolutely need to substitute, try ricotta cheese in the same amount – just note that the texture will be slightly different.
• Vegetables: Feel free to swap in whatever veggies you have on hand. Spinach, zucchini, tomatoes, or asparagus all work great. Just make sure to cook off any excess moisture first, especially with watery veggies like zucchini or tomatoes.
• Breakfast sausage: You can easily use bacon, ham, or turkey sausage instead. For a vegetarian version, just leave out the meat entirely or add extra vegetables.
• Cheddar cheese: Swiss, Gruyere, mozzarella, or Monterey Jack all work well here. You can also use a cheese blend if that’s what you have in the fridge.
• Green onions: Regular yellow or white onions work fine – just sauté them with the other vegetables. You could also use chives for a milder onion flavor.

Watch Out for These Mistakes While Baking

The biggest mistake with quiche is not cooking your vegetables enough before adding them to the dish, which releases excess water during baking and creates a watery, soggy quiche – make sure to sauté them until most of the moisture has evaporated.

Another common error is skipping the resting time after baking, as cutting into your quiche immediately will cause it to fall apart and look messy on the plate.

To avoid a rubbery texture, don’t overbake your quiche – it’s done when the center still has a slight jiggle (like Jello) and an instant-read thermometer reads 160-165°F, since it will continue cooking as it cools.

Finally, if you’re noticing your quiche puffing up too much in the oven, your temperature might be too high, so consider dropping it by 25 degrees and baking a bit longer for a creamier, more even texture.

What to Serve With Cottage Cheese Veggie Quiche?

This quiche is pretty filling on its own, but I love serving it with a simple mixed greens salad dressed with a light vinaigrette to balance out the richness. Fresh fruit like berries, melon, or sliced oranges makes a great side too, especially if you’re serving this for brunch. For a heartier meal, add some crispy hash browns or roasted breakfast potatoes on the side. If you’re feeding a crowd, set out some buttered toast or English muffins so everyone can round out their plate however they like.

Storage Instructions

Store: This quiche keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or slice it into individual portions and store in airtight containers. It’s perfect for grabbing a quick breakfast or lunch throughout the week.

Freeze: You can absolutely freeze this quiche for up to 3 months. I like to slice it first and wrap each piece individually in plastic wrap, then place them all in a freezer bag. That way you can grab just one or two slices whenever you need them without thawing the whole thing.

Reheat: Warm up slices in the microwave for about 1-2 minutes, or pop them in a 350°F oven for 10-15 minutes until heated through. If you’re reheating from frozen, add a few extra minutes or let it thaw in the fridge overnight first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1650
• Protein: 95-110 g
• Fat: 100-115 g
• Carbohydrates: 20-28 g

Ingredients

For the vegetables:

• 1/2 cup mushrooms (sliced into 1/4-inch pieces)
• 1/4 cup red bell pepper (diced into small pieces)
• 1 cup broccoli florets (cut into bite-sized pieces)
• 1 tbsp extra virgin olive oil (I use Libby’s extra virgin for the best flavor)

For the quiche:

• 1.5 cups cottage cheese (full-fat or 2% for creamier texture)
• 2 tbsp green onions (chopped finely)
• 1/4 tsp ground black pepper (freshly ground preferred)
• 1.5 cups shredded cheddar cheese (I prefer Cabot sharp cheddar)
• 1.25 cups cooked breakfast sausage (cooled before mixing)
• 9 eggs (room temperature preferred)
• 1/4 tsp salt

Step 1: Prepare Mise en Place and Preheat Oven

• 1/2 cup mushrooms
• 1/4 cup red bell pepper
• 1 cup broccoli florets
• 2 tbsp green onions
• 9 eggs

Preheat your oven to 350°F.

While it heats, prepare all your vegetables: slice the mushrooms into 1/4-inch pieces, dice the red bell pepper into small pieces, and cut the broccoli florets into bite-sized pieces.

Chop the green onions finely and set aside.

Make sure your eggs are at room temperature—this helps them blend smoothly and cook more evenly throughout the quiche.

Having everything prepped and ready will make the next steps seamless.

Step 2: Sauté Vegetables Until Tender

• 1 tbsp extra virgin olive oil
• 1/2 cup mushrooms
• 1/4 cup red bell pepper
• 1 cup broccoli florets

Heat the extra virgin olive oil in a large skillet over medium-high heat.

Add the mushrooms, bell pepper, and broccoli, stirring occasionally, and cook for about 5 minutes until the vegetables are just tender but still have a slight firmness to them.

The broccoli should be bright green and the mushrooms should release their moisture.

Remove the pan from heat and let the vegetables cool to room temperature—this prevents them from cooking the eggs prematurely when mixed together.

Step 3: Blend the Egg and Cottage Cheese Base

• 9 eggs
• 1.5 cups cottage cheese
• 1/4 tsp salt
• 1/4 tsp ground black pepper

In a blender or food processor, combine the eggs, cottage cheese, salt, and ground black pepper.

Blend until smooth and well combined—this creates a creamy, uniform base for your quiche.

I like to blend it well because any lumps in the cottage cheese can create an uneven texture.

If you don’t have a blender, you can whisk the eggs together and then fold in the cottage cheese gently, though blending gives a smoother result.

Step 4: Prepare Pie Dish and Layer Ingredients

• sautéed vegetables from Step 2
• 3/4 cups shredded cheddar cheese
• 1.25 cups cooked breakfast sausage
• 2 tbsp green onions
• 3/4 cups shredded cheddar cheese

Lightly spray or grease your 9-inch pie dish.

Pour the egg and cottage cheese mixture from Step 3 into the prepared dish.

Now add the cooled sautéed vegetables from Step 2, half of the shredded cheddar cheese, the cooked breakfast sausage, and the green onions directly into the pie dish.

Using a spatula or spoon, gently spread and push down the fillings so they’re distributed evenly throughout the egg mixture and everything is submerged—this ensures even cooking and a balanced flavor in every bite.

Top with the remaining cheddar cheese, distributing it evenly across the surface.

Step 5: Bake Until Golden and Set

Place the pie dish on a baking sheet (this makes it easier to handle and catches any potential drips) and transfer to the preheated 350°F oven.

Bake for 50 to 60 minutes, until the quiche is golden brown on top and the center is set but still has a slight jiggle when gently shaken.

The internal temperature should reach about 160°F when measured with an instant-read thermometer in the center.

If the top starts browning too quickly, loosely tent with foil for the remaining baking time.

Step 6: Rest and Serve

Remove the quiche from the oven and let it rest at room temperature for 15 minutes.

This resting period allows the eggs to fully set and makes the quiche much easier to slice cleanly without falling apart.

After resting, slice into wedges and serve warm or at room temperature.

The quiche will continue to firm up slightly as it cools.

Low-Carb Cottage Cheese Veggie Quiche

Delicious Low-Carb Cottage Cheese Veggie Quiche recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings 8 slices

Calories 1550 kcal

Ingredients

  

For the vegetables:

• 1/2 cup mushrooms (sliced into 1/4-inch pieces)
• 1/4 cup red bell pepper (diced into small pieces)
• 1 cup broccoli florets (cut into bite-sized pieces)
• 1 tbsp extra virgin olive oil (I use Libby's extra virgin for the best flavor)

For the quiche:

• 1.5 cups cottage cheese (full-fat or 2% for creamier texture)
• 2 tbsp green onions (chopped finely)
• 1/4 tsp ground black pepper (freshly ground preferred)
• 1.5 cups shredded cheddar cheese (I prefer Cabot sharp cheddar)
• 1.25 cups cooked breakfast sausage (cooled before mixing)
• 9 eggs (room temperature preferred)
• 1/4 tsp salt

Instructions

 

• Preheat your oven to 350°F. While it heats, prepare all your vegetables: slice the mushrooms into 1/4-inch pieces, dice the red bell pepper into small pieces, and cut the broccoli florets into bite-sized pieces. Chop the green onions finely and set aside. Make sure your eggs are at room temperature—this helps them blend smoothly and cook more evenly throughout the quiche. Having everything prepped and ready will make the next steps seamless.
• Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the mushrooms, bell pepper, and broccoli, stirring occasionally, and cook for about 5 minutes until the vegetables are just tender but still have a slight firmness to them. The broccoli should be bright green and the mushrooms should release their moisture. Remove the pan from heat and let the vegetables cool to room temperature—this prevents them from cooking the eggs prematurely when mixed together.
• In a blender or food processor, combine the eggs, cottage cheese, salt, and ground black pepper. Blend until smooth and well combined—this creates a creamy, uniform base for your quiche. I like to blend it well because any lumps in the cottage cheese can create an uneven texture. If you don't have a blender, you can whisk the eggs together and then fold in the cottage cheese gently, though blending gives a smoother result.
• Lightly spray or grease your 9-inch pie dish. Pour the egg and cottage cheese mixture from Step 3 into the prepared dish. Now add the cooled sautéed vegetables from Step 2, half of the shredded cheddar cheese, the cooked breakfast sausage, and the green onions directly into the pie dish. Using a spatula or spoon, gently spread and push down the fillings so they're distributed evenly throughout the egg mixture and everything is submerged—this ensures even cooking and a balanced flavor in every bite. Top with the remaining cheddar cheese, distributing it evenly across the surface.
• Place the pie dish on a baking sheet (this makes it easier to handle and catches any potential drips) and transfer to the preheated 350°F oven. Bake for 50 to 60 minutes, until the quiche is golden brown on top and the center is set but still has a slight jiggle when gently shaken. The internal temperature should reach about 160°F when measured with an instant-read thermometer in the center. If the top starts browning too quickly, loosely tent with foil for the remaining baking time.
• Remove the quiche from the oven and let it rest at room temperature for 15 minutes. This resting period allows the eggs to fully set and makes the quiche much easier to slice cleanly without falling apart. After resting, slice into wedges and serve warm or at room temperature. The quiche will continue to firm up slightly as it cools.