Enjoy a cottage cheese quiche so divine you won’t even mind it’s crustless! Who needs one when you have creamy cottage cheese, tender eggs, crumbled sausage, and lots of gooey cheddar dispersed throughout. I like to add other veggies, such as mushrooms, peppers, and green onions, but it’s perfect for a variety of mix-ins. This gluten-free quiche recipe is loved by our entire family, GF or not!

an overhead shot of a whole quiche, cut into slices.

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Easy Peasy Crustless Cottage Cheese 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 one of our favorite family-friendly gluten-free breakfast ideas, but it doesn’t matter what dietary needs you have – everyone can’t get enough of this hearty brunch idea.

With a savory sausage, mushroom, egg, and cheese mixture, everyone is guaranteed to dig in from kids to adults. Serve with crusty, airy gluten-free english muffins or with a side salad and tender roasted zucchini for an easy dinner option.

I have made this the last 7 weekends. My boyfriend and I have changed our diet and looking for healthy quick high protein meals and this one is so delicious. Super quick, budget friendly and keeps us on track for the week. I’m sure anyone who has made this quiche will agree that this is a family favorite. Thanks for sharing the recipe!

—July

Ingredient Tid Bits

  • 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, or omit the meat all together for a vegetarian meal.
  • 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.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Sauté sausage with veggies

In a large skillet, cook the sausage, mushrooms and peppers, breaking up the meat with a spoon as it cooks. At this point I like to transfer everything to a paper towel-lined plate to soak up any excess grease.

the sausage being cooked in a skillet.

Layer in baking dish

Transfer that mixture to a pie plate or baking dish and sprinkle with green onions and 1 cup cheddar cheese.

the sausage with veggies and green onions on top in a pie plate.

Pour over egg cottage cheese mixture and bake

Whisk together the eggs, cottage cheese, half and half (or milk), salt, pepper and a dash (or more!) of hot sauce. Pour that over the sausage mixture and use a fork to gently mix together. Add more cheese to the top and bake. Easy peasy stuff!

the eggs, cheese, and cottage cheese.
A eaten slice of quiche on a white plate with a fork resting next to it.

Yummy Additions and Modifications

For any crustless 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. You can swap out the sausage for bacon, ham, or pack it with veggies, like spinach, onion, broccoli, Swiss chard, and kale.

a slice of quiche on a white plate with green onions sprinkled around.

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

an overhead shot of a whole quiche, cut into slices.
4.95 stars (18 ratings)

Cottage Cheese Crustless Quiche With Sausage

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Enjoy a cottage cheese quiche so divine you won't even mind it's crustless! Who needs one when you have creamy cottage cheese, tender eggs, crumbled sausage, and lots of gooey cheddar dispersed throughout. I like to add other veggies, such as mushrooms, peppers, and green onions, but it's perfect for a variety of mix-ins. This gluten-free quiche recipe is loved by our entire family, GF or not!
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Ingredients
 

Equipment

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.
    16 ounce ground pork breakfast sausage, 8 ounces mushrooms,, 1 bell pepper (any color)
  • 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.
    2 green onions
  • In a medium bowl, whisk together the eggs, cottage cheese, half and half, salt, pepper, and dash of hot sauce.
    6 large eggs, 1 cup cottage cheese, ½ cup half and half, ½ teaspoon salt, ⅛ teaspoon pepper, dash 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.

Notes

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.
Calories: 363kcal, Carbohydrates: 4g, Protein: 22g, Fat: 28g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 195mg, Sodium: 786mg, Potassium: 380mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1019IU, Vitamin C: 21mg, Calcium: 216mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!