What Goes In
- 1 frozen 9-inch pie crust
- 4 large eggs
- 1/4 cup cottage cheese
- 2 tbsp heavy cream
- 1/8 tsp table salt
- 1/4 tsp black pepper
- 5 slices cooked bacon, chopped
- 2 scallions, chopped
- 1 cup shredded sharp cheddar cheese
Get Started
Heat your oven to 350F. Take the frozen crust out to thaw while you work.
You can blind bake it if you want a crisper bottom but I never bother.
Mix the Custard
Crack the eggs into a bowl and add the cottage cheese, heavy cream, salt, and pepper.
Whisk until smooth – the cottage cheese breaks down and makes everything creamy. Takes about a minute of whisking.
Add the Good Stuff
Stir in the bacon, scallions, and cheddar. The bacon should be in bite-sized pieces.
Mix until everything’s distributed evenly.
Bake It
Pour the egg mixture into the crust. It’ll come nearly to the top.
Bake for ~40-45 minutes. The edges will puff up and turn golden. The center should barely jiggle when you shake the pan – it firms up as it cools.
Let It Rest
Take it out and let it sit for ~10-15 minutes before cutting. This keeps it from being runny when you slice it.
Cut into 6 wedges. Good hot or at room temp if you’re making it ahead.
The cottage cheese disappears into the custard but adds protein and keeps the texture light. Sharp cheddar works better than mild – you need that bite to stand up to the bacon.
Bacon Cheddar, Cottage Cheese Quiche
Ingredients
- 1 frozen 9-inch pie crust
- 4 large eggs
- 1/4 cup cottage cheese
- 2 tbsp heavy cream
- 1/8 tsp table salt
- 1/4 tsp black pepper
- 5 slices cooked bacon chopped
- 2 scallions chopped
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat oven to 350F. Let frozen pie crust thaw.
- Whisk eggs, cottage cheese, heavy cream, salt and pepper until smooth, about 1 minute.
- Fold in chopped bacon, scallions and shredded sharp cheddar.
- Pour mixture into thawed crust.
- Bake 40-45 minutes until edges are golden and center barely jiggles.
- Let rest 10-15 minutes before cutting into 6 wedges.
