Creamy Cottage Cheese Quiche with Bacon and Spinach
This cottage cheese quiche is my go-to when I want a high-protein dinner that feels like comfort food but comes together in under an hour. The filling stays soft and custardy without a drop of heavy cream, and the edges puff up golden around a buttery crust.
The bacon and spinach combo is a classic for good reason: the salty crumble cuts through the mild, creamy egg base while the greens add just enough heft to make it a complete meal. Slice it warm and you get that perfect wobble in the centre, exactly where you want it.
Why This Quiche Stays in My Rotation
Cottage cheese does the heavy lifting here, melting into the eggs as it bakes so the quiche stays silky without any heaviness. I love that it adds protein without asking for extra cheese or milk. The texture lands somewhere between a classic quiche and a frittata, firm enough to slice cleanly but never dry.
I reach for this on busy nights because I can cook the bacon, wilt the spinach, and whip up the filling while the crust blind-bakes. By the time the quiche hits the oven, the kitchen smells incredible and dinner is about 40 minutes away.
Ingredients
- 1 9-inch deep-dish pie crust, chilled: use store-bought or homemade; if frozen, let it thaw in the fridge.
- 4 thick-cut bacon slices: cut into ½-inch pieces.
- 3 cups (packed) fresh baby spinach: roughly chopped.
- 6 large eggs: at room temperature for easiest mixing.
- 1 cup full-fat cottage cheese: small-curd blends smoothest.
- ½ cup whole milk: 2% works if that’s what you have.
- 1 cup sharp cheddar, shredded: white or yellow, from a block for best melt.
- ½ tsp kosher salt: and ¼ tsp black pepper, plus a pinch of ground nutmeg (optional).
Variations and Substitutions
- Swap the bacon: use diced ham, crumbled Italian sausage, or a plant-based bacon for a meatless version. Cook and drain any meat before adding.
- Change the greens: sautéed kale, Swiss chard, or thawed and squeezed frozen spinach all work. Just make sure the greens are dry so you don’t water down the filling.
- Use a different cheese: Gruyère, fontina, or smoked Gouda are all lovely in place of cheddar.
- Go crustless: butter the pie plate and increase the bake time by 5–10 minutes, watching for the centre to set fully.
If you like a more traditional take, my Simple Ham and Cheddar Quiche follows the same method with cream and Swiss.
How to Make Creamy Cottage Cheese Quiche with Bacon and Spinach
Step 1: Blind-Bake the Crust
Preheat the oven to 375°F (190°C). Line the chilled pie crust with parchment paper, then fill it with pie weights or dried beans. Slide it onto the middle rack and bake for 10 minutes. Lift out the paper and weights, then bake another 5 minutes until the bottom looks dry and lightly golden. This step keeps the crust from turning soggy once the wet filling hits it, so don’t skip it. You’ll have a crisp base that holds its own under all that custard.
Step 2: Cook the Bacon and Spinach
While the crust bakes, set a medium skillet over medium heat and cook the bacon pieces for 6 to 8 minutes, stirring now and then, until the edges are crispy and the fat has rendered. Scoop the bacon onto a paper towel but leave about a tablespoon of the drippings in the pan. Toss in the chopped spinach and cook for about 1 minute, just until it wilts down. Take the skillet off the heat and let everything cool slightly. The spinach will go from bright green to deep emerald, and the warm bacon will smell like everything good about a weekend brunch.
Step 3: Mix the Filling
Crack the 6 eggs into a large bowl and whisk them until the whites and yolks are fully combined, about 1 minute. Add the cottage cheese, milk, shredded cheddar, salt, pepper, and the pinch of nutmeg if using. Whisk again until the mixture looks smooth and uniform, with no big curds of cottage cheese floating around. Fold in the cooked bacon and spinach with a spatula until they’re evenly distributed. The filling should be a pale custard with little green flecks and pink bacon bits throughout, and it’ll smell faintly of nutmeg and cheddar.
Step 4: Assemble and Bake the Quiche
Place the blind-baked crust on a rimmed baking sheet. Give the filling a final stir, then pour it slowly into the crust, right up to the top. Slide the baking sheet into the oven and bake for 35 to 40 minutes. The quiche is done when the edges are puffed and golden and the centre jiggles only slightly when you nudge the pan. If you prefer a firm centre, insert a knife an inch from the edge; it should come out mostly clean. The top will be nicely domed and browned in spots, and the crust will look flaky around the rim.
Step 5: Cool and Slice the Quiche
Move the quiche to a wire rack and let it rest for 10 minutes before slicing. This gives the custard a chance to set up completely so you get clean, neat wedges. Cut it straight from the baking sheet or transfer it carefully to a board. Serve the slices while they’re still warm, with the cheesy custard visibly creamy and the crust crackling at the edges. A few extra cracks of black pepper on top never hurt.
Tips for the Creamiest Quiche
- Don’t wring out the cottage cheese.: Those little curds hold moisture that helps the custard set softly. Just stir it in as is.
- Room-temperature eggs blend faster and keep the filling from being lumpy.: If you forget, place the whole eggs in a bowl of warm water for 5 minutes before cracking.
- Check the quiche a few minutes early if your oven runs hot.: You want that gentle wobble, not a completely solid centre that’ll turn rubbery.
- If the crust edges darken too fast, tent them loosely with foil for the last 10 minutes of baking.
Storing Leftover Quiche
- Refrigerate: cooled quiche keeps well in the fridge for up to 3 days. Cover the pie plate with a lid or wrap slices tightly.
- Reheating: warm individual slices in a 300°F oven for about 10 minutes, or microwave for 30 seconds and finish in a dry skillet over medium heat to crisp the crust back up.
- Serve cold: straight from the fridge, this quiche makes a great packed lunch. The texture firms up but stays tender.
What to Serve with Cottage Cheese Quiche
A handful of dressed greens turns this into a full meal. I like arugula with lemon vinaigrette because the peppery bite cuts through the richness of the bacon and cheese. For something lighter, a simple cucumber and dill salad works beautifully. If you want to lean into brunch vibes, a bowl of fresh strawberries or a fruit salad with mint balances the saltiness of the quiche.
Frequently Asked Questions
Can I use low-fat cottage cheese?
Yes, but the texture will be slightly less rich and the custard may release a bit more water. Full-fat small-curd is what I recommend for the creamiest result.
Can I make this quiche ahead and bake it later?
Absolutely. Prepare the filling and blind-baked crust, then store them separately in the fridge overnight. Assemble and bake the next day, adding about 5 extra minutes to the bake time.
Does the quiche work without blind-baking the crust?
It does, but the bottom will be less crisp and might end up a bit doughy. Blind-baking gives you that sturdy, flaky base.
Can I freeze leftover quiche?
Yes, wrapped tightly it freezes for up to 2 months. Thaw overnight in the fridge and reheat as directed.
Creamy Cottage Cheese Quiche Recipe
Ingredients
Method
- Preheat oven to 375°F. Line the crust with parchment and pie weights. Bake 10 minutes, remove weights, and bake 5 minutes more until dry and lightly golden.
- Cook bacon in a skillet over medium heat for 6–8 minutes until crisp. Drain on paper towel, reserve 1 tbsp drippings. Sauté spinach in the drippings for 1 minute until wilted; cool slightly.
- Whisk eggs for 1 minute until combined. Add cottage cheese, milk, cheddar, salt, pepper, and nutmeg; whisk smooth. Fold in bacon and spinach.
- Place crust on a baking sheet, pour in filling. Bake 35–40 minutes until edges are puffed and centre jiggles slightly.
- Cool on a wire rack for 10 minutes, then slice and serve warm.
