This cottage cheese quiche makes a lovely summertime lunch or dinner. Eggs, cottage cheese and veggies make for a healthy combination, and it's really quick and easy to make.
Cottage cheese quiche is much lower in fat than a traditional recipe, and there's no cream needed. It's also much lower in calories, with just 130 calories for a generous slice.
I've made this version crustless as it's so much quicker and healthier, but if you do want a crust, you could use this gluten free oat flour and olive oil pastry, dairy free pastry or the wholemeal pastry from this cheese and onion quiche recipe.
This cottage cheese quiche recipe is also really flexible. I used leeks and peas which are sweet and delicious. But there are lots of other combinations that you could try.
- Courgettes and eggs go very well. Try a combination of courgettes and onion with some basil or thyme. Saute the onions and courgettes. You could also add a few slices of tomato to decorate the top of the tart.
- For a lighter take on quiche lorraine, fry some cubes of bacon with chopped onion before adding to the recipe.
- If you're in a hurry, and don't have time to pan fry your veggies first, try using spinach which you can add to the mix raw. If you want to use frozen spinach, you'll need to defrost it and squeeze the water out. You could also add sliced green tops of spring onions.
- Asparagus quiche is a real treat. Steam the asparagus spears lightly first to ensure that they cook through.
Eggs. This recipe uses a relatively high proportion of eggs, which makes for a good texture and plenty of nutrition.
Cottage cheese. This can be either low fat or fat free. I used plain cottage cheese, but you could use cottage cheese with chives added.
Tip: if you've got leftover plain cottage cheese, you can use it up in this cottage cheese smoothie recipe.
Seasoning and nutmeg. Nutmeg goes very well in egg dishes, but omit it if you prefer. You could also add a pinch of mustard powder.
Olive oil for pan frying the vegetables, or use another healthy oil.
Leeks and peas. This combination goes really well together, and adds a slight sweetness.
Cheese is optional. If you are aiming for a low calorie version, bear in mind that full fat cheese will add some extra calories. However, it does add an extra layer of flavour, and helps the top of the quiche to brown nicely. Use a strong flavoured cheddar, or parmesan.
How to make cottage cheese quiche
Start by preparing the vegetables. Wash, trim and slice the leeks into half centimetre pieces. Heat the olive oil in a pan over a medium high heat, and fry the leeks for 5 minutes until starting to soften and turn brown.
Turn off the heat, and stir in the peas.
In a large bowl, whisk together the eggs, cottage cheese and seasoning.
Tip the vegetables into a greased 22 cm (9 inch) pie dish or tart tin. Tip over the egg mixture, and top with the cheese if using.
Bake for 40 minutes in a preheated oven at 170 degrees (150 fan).
Serving and storage
You can serve this delicious quiche warm or cold. It's great for meal prep as it'll store in the fridge for up to 3 days. Serve with a salad or vegetables. You might like to try it with this healthy coleslaw, waldorf salad or this courgette ribbon salad.
You can also freeze cottage cheese quiche.
Frequently asked questions
This quiche is about 3cm deep when baked in a 22 cm dish. If you want a slightly thinner quiche you could use a bigger dish. You could also use a 20 cm square tin. I use a lightly greased glass dish, and it's easy to remove the quiche in slices. You could also use a non stick loose bottomed tin, but it's not essential for this recipe.
This quiche is much lower in fat and calories than a traditional recipe. It's also got plenty of protein due the cottage cheese and eggs. The leeks and peas are also nutritious, and you could make your meal even healthier by including extra veggies or salad on the side.
Yes, this recipe freezes well. I find it best to freeze individual slices, well wrapped.
Other healthy quiche recipes
Cottage Cheese Quiche
- 22 cm (9 inch) pie dish or tart tin or 20 cm square tin
- 1 leek
- ½ tablespoon olive oil
- 200 g frozen peas
- 200 g cottage cheese
- 4 eggs
- salt and pepper
- ⅛ teaspoon grated nutmeg
- 40 g grated mature cheddar optional
- Preheat the oven to 170 degrees (150 fan).
- Trim and wash the leeks and cut into 0.5 cm slices.
- Heat a frying pan over a medium high heat, and add the olive oil. Fry the leek for 5 minutes until starting to soften and turn brown.
- Remove the leeks from the heat and stir in the peas. Set aside.
- In a large bowl, whisk together the eggs and cottage cheese with the seasoning and nutmeg if using.
- Tip the vegetables into a greased 22 cm pie dish and level out. Top with the egg mixture. If using, sprinkle with the grated cheddar.
- Bake for 40 minutes, turning partway if necessary. The quiche should be golden and set.
- Cottage cheese quiche can be served warm or cold.
Please note nutritional information is per serving and is provided for guidance only.