Enjoy a cottage cheese crustless quiche so divine you won’t even miss the crust! This easy breakfast dish is ideal for a gluten-free or keto quiche recipe, but guaranteed to be loved by all!
Cottage cheese quiche – keto quiche recipe
Crustless quiche recipes are guaranteed to impress guests, but a breeze to throw together. When holidays, such as Easter, Mother’s Day, or Christmas morning comes around, an easy mix, dump, and bake quiche eliminates stress!
Similar to egg green chile casserole, a crustless quiche with cottage cheese adds bulk and creaminess since this recipe bakes without a pastry crust. Not only does this make a great gluten-free breakfast hack, but also provides a keto quiche recipe ideal for low carb diets.
With a savory sausage, mushroom, egg, and cheese mixture, everyone is guaranteed to dig in from kids to adults!
Ingredient Notes
- Cottage Cheese – I used 4% milk fat small curd cottage cheese, but use any preferred. If you are worried about it affecting the texture, after it bakes the cottage cheese isn’t noticeable.
- Sausage – Bulk pork breakfast sausage compliments the creamy filling and cheddar cheese, but Italian sausage or turkey sausage may be used to save on calories.
- Cheese – I recommend freshly grated cheese for smooth melting, but any type may be used, such as sharp cheddar cheese, monterey jack, mozzarella, swiss, or a mixture with parmesan cheese.
- Vegetables – A mixture of sliced mushrooms, chopped peppers, and green onions or replace with any preferred veggies, such as spinach, broccoli, or kale.
how to make cottage cheese crustless quiche
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Preheat the oven to 350ºF and grease a 9 inch pie plate with cooking spray.
- In a large, deep skillet, saute the sausage, mushrooms and peppers, breaking up the meat with a spoon as it cooks. Drain off the excess grease through a colander or spread the mixture on a paper towel-lined plate. Transfer the mixture to the prepared pie plate and sprinkle with green onions and 1 cup cheddar cheese.
- In a bowl, whisk together the eggs, cottage cheese, half and half, salt, pepper, and dash of hot sauce.
- Pour the egg / cottage cheese quiche batter over the cooked sausage. Use a fork to gently combine then sprinkle with remaining cheese.
- Bake for 35-45 minutes, or until a knife inserted in the center comes out clean. Let rest for 5 minutes before slicing and serving.
additions and modifications
For any crustless keto quiche recipe, the meat or veggies added to the egg mixture may be adapted for personal preference. Use the cottage cheese quiche mixture as a basic starting point, and swap out with some the suggested add-ins below.
For the sake of not overfilling, add no more than 3 1/2 cups meat and veggies to the baking dish before pouring over the egg / cottage cheese filling.
- Bacon
- Ham
- Spinach
- Onion
- Broccoli
- Swiss chard
- Kale
storing, freezing and reheating
Storing: Once the quiche has cooled, transfer to an airtight container and refrigerate up to 3 days.
Make-Ahead: Since there is no flour or baking powder in this recipe, the mixture may be prepared several hours in advance and stored in the fridge until ready to bake.
Freezing: Cottage cheese quiche is very freezer-friendly. Cool and wrap individual slices securely in plastic wrap and then transfer to a ziplock freezer bag. Thaw overnight before rewarming.
Rewarming: For the microwave, heat at 50% power until almost heated through and then finish at full power until hot. Alternatively, place thawed leftovers in an ovenproof baking dish and cover with foil. Heat in a 325ºF oven for 10-15 minutes, remove foil, and continue baking until hot.
frequently asked questions
This crustless keto quiche recipe has 4 grams carbohydrates and, with the cottage cheese addition, 22 grams of protein.
You may use heavy cream, whole milk, evaporated or half and half interchangeably in quiche recipes.
Although this recipe does not include a crust, typically quiche recipes do have a pastry bottom and are baked in its entirety in the oven. Frittatas, such as this Mexican frittata, starts off cooking on the stove, and finishes baking in the oven.
To keep this recipe low carb, gluten-free, and keto, the crust is omitted, but the recipe doesn’t lack in flavor with a sausage, mushroom and cheese combination!
Yes, instead of a 9 inch pie plate, crustless sausage quiche may be poured into a 8X8 or 11X7 baking dish.
For muffins, follow the baking instructions on these frittata muffin cups. Pour the mixture into a muffin tin and bake for 16-20 minutes in a 400ºF oven.
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Cottage Cheese Crustless Quiche
Equipment Needed
Ingredients
- 16 ounce ground pork breakfast sausage
- 8 ounces mushrooms, sliced
- 1 bell pepper (any color), chopped
- 6 large eggs
- 1 cup cottage cheese
- ½ cup half and half
- ½ teaspoon salt
- ⅛ teaspoon pepper
- dash hot sauce
- 2 green onions, sliced
- 1 ½ cup shredded sharp cheddar cheese, divided
Instructions
- Preheat the oven to 350ºF and grease a 9 pie plate with cooking spray. Set aside.
- In a large skillet over medium-high heat, saute the sausage, mushrooms and peppers, breaking up the meat with a spoon as it cooks. Cook until the sausage is browned and the vegetables are tender.
- Drain off the excess grease through a colander or spread the mixture on a paper towel-lined plate to absorb grease. Transfer the mixture to the prepared pie plate and sprinkle with green onions and 1 cup cheddar cheese.
- In a medium bowl, whisk together the eggs, cottage cheese, half and half, salt, pepper, and dash of hot sauce.
- Pour the egg mixture over the cooked sausage. Use a fork to gently combine then sprinkle with remaining cheese.
- Bake for 35-45 minutes, or until a knife inserted in the center comes out clean. Let rest for 5 minutes before slicing and serving.
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Recipe Notes
additions and modifications
For the sake of not overfilling, add no more than 3 1/2 cups meat and veggies to the baking dish before pouring over the egg / cottage cheese filling.- Bacon
- Ham
- Spinach
- Onion
- Broccoli
- Swiss chard
- Kale
storing, freezing and reheating
Storing: Once the quiche has cooled, transfer to an airtight container and refrigerate up to 3 days. Make-Ahead: Since there is no flour or baking powder in this recipe, the mixture may be prepared several hours in advance and stored in the fridge until ready to bake. Freezing: Cottage cheese quiche is very freezer-friendly. Cool and wrap individual slices securely in plastic wrap and then transfer to a ziplock freezer bag. Thaw overnight before rewarming. Rewarming: For the microwave, heat at 50% power until almost heated through and then finish at full power until hot. Alternatively, place thawed leftovers in an ovenproof baking dish and cover with foil. Heat in a 325ºF oven for 10-15 minutes, remove foil, and continue baking until hot.Nutrition
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cj says
This was such a great springboard recipe. Thank you so much. I used sautéed kale and onions as my veg and did without sausage. It worked out fine.
Melissa Erdelac says
Hi CJ,
Completely agree I make this so much in so many different versions!
Best,
Melissa
Mar says
Recipe was great, made it once as written and again with some changes but used the custard as a base. Website is difficult to navigate with all the ads. Tried to write a detailed review but website keeps crashing.
Melissa Erdelac says
I’m so sorry to hear that! It does sound frustrating and I really don’t want anyone to have that experience with the website crashing. I will look into it.
Best,
Melissa