This crustless cottage cheese quiche is flavor-packed, low in carbs, and completely gluten-free! The egg custard comes together in the blender and creates a creamy base that completely eliminates the chunky cottage cheese texture. Instead, you get a smooth and fluffy quiche that you can customize with all of your favorite add-ins!
I love this healthy crustless quiche recipe because it tastes just as good as a traditional quiche but uses cottage cheese instead of traditional combination of cream and milk. Cottage cheese is an easy way to get a little bit of extra protein while still maintaining a rich creaminess.
Serve it up with some of my other breakfast favs like these Almond Flour Pumpkin Muffins, Low-Carb Cottage Cheese with Fruit, or Keto Chia Pudding for a totally decked-out morning spread!
a delicious, easy recipe
Need a brunch recipe that everyone will love and, most importantly, can actually eat? Or maybe you'd like an easy make-ahead breakfast bake for a tasty and nutritious meal every day of the week.
Whatever call of duty this quiche answers, this easy recipe is guaranteed to be a hit in texture and flavor.
With its creamy, fluffy consistency and customizable filling, it's an egg casserole fit for any occasion.
why this recipe works
It can be difficult to find low-carb and gluten-free versions of traditional dishes, but this recipe checks all the boxes.
It makes a healthy and delicious meal any time of day!
I don't know about you, but bacon and eggs on a keto diet can get boring pretty fast. Enter this crustless quiche recipe, bound to be a total breakfast game-changer.
Prep time is super quick, and the ingredient list is short, but the result is absolutely delicious.
Pie crust and pastry dough-free, this egg casserole is a low-carb option that is just as much a delight for the taste buds as it is for the body.
The cottage cheese offers extra protein and a creamy texture like no other. It's a keto quiche recipe that will keep you sustained all morning long.
Here's why you'll love it:
- A great recipe for those on a ketogenic, low-carb or gluten-free diet.
- Easy to make since there's no crust assembly and the egg custard comes together in the blender.
- A versatile main course that is easy to customize with your favorite add-ins.
- Perfect for meal prep and make-ahead breakfasts!
the ingredients
The great thing about this cottage cheese crustless quiche is that it's so versatile.
While I wrote this recipe using a hearty combination of cremini mushrooms, sauteed onions, bacon, and fresh thyme, you can swap those out for your favorite add-ins!
I have made this with chopped ham, green onions and leftover roasted asparagus. The options really are endless so feel free to adjust the ingredients to your liking as long as the overall ratios stay the same.
- Bacon strips. Bacon adds a savory flavor and crunch. Keep in mind, bacon has a natural saltiness so if you swap this out for another protein, you may need to add a dash more salt.
- Cremini mushrooms. These add a hearty texture and earthy flavor.
- Onion. The onions sauté until lightly caramelized and go so well with the mushrooms.
- Fresh thyme. Thyme gives a subtle herb flavor that always pairs nicely with mushrooms.
- Eggs. Whole eggs make up most of the quiche and provide protein and healthy fats.
- Cottage cheese. This is the secret ingredient that makes it extra creamy and adds a boost of protein!
- Dijon mustard. Mustard adds a tangy flavor that balances out the richness of the cottage cheese.
- Grated cheese of choice. You're welcome to use any of your favorite kinds of cheese. Mild cheddar cheese, white cheddar, Parmesan cheese, monterey jack cheese, or even melt-y gruyere cheese would taste great.
Other tasty add-ins: Veggies like fresh spinach, roasted red peppers, sautéed bell peppers, or broccoli florets would taste fantastic in this crustless quiche. You can also swap the bacon with leftover ham or add chili powder for some added heat.
a crustless cottage cheese quiche recipe
This recipe is incredibly easy and it's perfect for a weekend brunch or a quick weekday breakfast.
It's essentially a blender quiche, since the egg mixture comes together in the blender and there's no need to make a crust.
Here's a look at the steps in the process but be sure to scroll down to the printable recipe card at the bottom of the page for all the details.
Before you begin: Preheat the oven to 350°F. Then, grease a pie plate (I use a 9-inch pie pan) with some butter and set aside.
Next, cook the bacon until medium crisp in a large skillet over medium heat. Remove and set on a paper towel-lined plate. Cook the onions and mushrooms in the skillet, then stir in the thyme.
Add the eggs, cottage cheese, paprika, pepper, and mustard to a high-powdered blender. Pulse to blend, and continue just until smooth. Fold in half the cheddar cheese.
Chop the bacon, then add it to the bottom of the baking dish along with the onions and mushrooms. Pour the blended eggs on top.
Sprinkle with the rest of the cheese, then transfer the quiche to the oven and bake at 350°F for 30-35 minutes or until the center appears mostly set.
Serve the quiche with chopped, fresh parsley, chives, or your favorite hot sauce.
tips for the best results
- Make sure to grease your pie pan well before adding the quiche ingredients.
- Allow the quiche to cool for at least 10 minutes before serving to allow it to set and make slicing easier.
- To make ahead, prepare the quiche up until before baking, then cover and refrigerate overnight. Bake in the morning for a quick and easy breakfast option!
- If you don't have a blender, you can also use a food processor.
- If you want to turn this quiche into small, mini quiches, you can use a muffin tin! Just follow the instructions in my Keto Egg Bites recipe.
storage
Store your quiche in an airtight container in the refrigerator for up to 4 days.
You can also freeze individual slices for up to 2 months. Simply thaw in the fridge overnight and reheat in the microwave or oven when ready to enjoy.
serving suggestions
This meal is pretty filling on its own. However, if you're extra hungry or are prepping for a lovely weekend brunch, I highly recommend pairing this quiche with my Keto Cinnamon Rolls or Mixed Berry Smoothie Bowl.
you might also love
- Fluffy and flavorful, these Spicy Chili Scrambled Eggs are a versatile egg recipe that can be enjoyed on their own for breakfast or tucked into a breakfast burrito for a bit of a kick. Made with just a few simple ingredients, this is easy to make and packs a punch of flavor.
- These Keto Egg Bites are like nothing you've ever tasted before. Made with smoked salmon, dill, and a bit of crumbled feta, these bites are packed with nutrition and flavor. They are easy to make in a muffin tin and can be enjoyed as an on-the-go breakfast, a quick lunch, or even a tasty snack.
- Want an effortlessly delicious one-skillet meal that's perfect for busy mornings? These Asparagus and Eggs are IT. A light, savory, and veg-forward breakfast option, this is super healthy, easy to whip up, and keto-friendly to boot.
Crustless Cottage Cheese Quiche (Keto, Low Carb)
This crustless cottage cheese quiche has a creamy texture and is packed with delicious add-ins like caramelized onions and sautéed mushrooms. It's a simple, flavorful quiche that is gluten free, low carb and keto-friendly!
Ingredients
- 4-5 thick-cut bacon strips
- 1 cup sliced cremini mushrooms
- ½ large onion, sliced thin
- 1 teaspoon chopped fresh thyme
- 7 eggs
- 1 cup cottage cheese
- ½ teaspoon paprika
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 1 tablespoon Dijon mustard
- ½ cup grated cheese of choice, divided (mild cheddar, white cheddar, Parmesan are all great options)
Instructions
- Preheat the oven to 350°F. Grease a pie dish with a little bit of butter and set aside.
- In a large skillet over medium heat, cook the bacon until medium crisp. Remove and set on a paper towel-lined plate.
- Spoon out the bacon grease, leaving 2 tablespoons in the skillet. Add the onion and mushrooms and cook for 5-7 minutes, stirring often. Stir in the thyme and remove from heat.
- While the bacon and the vegetables cook, add the eggs, cottage cheese, paprika, pepper and Dijon mustard to a blender. Pulse 10-15 times to blend, and continue just until the ingredients are smooth (scrape down the sides with a rubber spatula if needed).
- Fold ¼ cup of the cheese into the egg mixture.
- Chop or crumble the bacon so it’s in small, bite-sized pieces. Add the bacon and the cooked vegetables to the bottom of the pie dish.
- Pour the egg mixture into the dish, covering the bacon, mushrooms and onions. Sprinkle the remaining cheese on top.
- Transfer to the oven and bake at 350°F for 30-35 minutes or until the center appears mostly set (the center should jiggle just slightly). Remove and cool for 10 minutes before serving.
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices for up to 2 months. Simply thaw in the fridge overnight and reheat in the microwave or oven when ready to enjoy.
If you don't have a blender, you can also use a food processor. Blending the egg mixture will break down the cottage cheese curds and result in a creamy consistency.
The quiche is done when the edges are set and the center barely jiggles. It will continue to cook from residual heat even after it is removed from the oven.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 161Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 182mgSodium: 451mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 2gProtein: 13g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!