This Broccoli Cheddar Cottage Cheese Quiche brings together two of my favorite foods…cottage cheese and quiche! It’s no secret that I’m a big fan of whisking cottage cheese into my scrambled eggs and at some point last fall I thought to myself…why not try cottage cheese in a quiche? The idea was successful yielded a very delicious quiche. I can’t believe I’m just getting around to shooting and sharing the recipe!
BROCCOLI CHEDDAR COTTAGE CHEESE QUICHE
The cottage cheese replaces the milk or half and half. Let me brag on cottage cheese for a minute here. It’s high in protein AND contains some solid essential nutrients. Just one cup of full-fat cottage cheese delivers 40% of your daily vitamin B12 needs, 40% of your daily selenium and about 50% of your daily phosphorus. It’s such a versatile dairy product. Just today I was using it as a dip for pita chips.
I have been asked if you can see the cottage cheese in the quiche or really detect the flavor of it. My answer is that once it’s baked, you cannot. Here’s a close up shot to show the texture of the quiche. The cottage cheese bakes in so well and I think it just makes it even more cheesy and delicious.
BROCCOLI CHEDDAR COTTAGE CHEESE QUICHE INGREDIENTS
One of the best things about this quiche is that the ingredients list is super short and it’s easy to prep. You don’t even have to pre-cook any of the ingredients. Winning!
Here’s a recap of the ingredients in this Broccoli Cheddar Cottage Cheese Quiche:
- Eggs – because they’re the base of the whole recipe!
- Cottage cheese – please, please use 4% milk fat cottage cheese. It’s so creamy and delish!
- Garlic – for a flavor boost.
- Fresh broccoli florets – I love fresh broccoli in this recipe. It cooks so well into the quiche and doesn’t get soggy at all.
- Shredded cheddar – because what’s a broccoli cheddar recipe without cheddar!? Use a high-quality cheddar and shred it fresh instead of buying it shredded!
- Salt, pepper and optional red pepper flakes – because you’ve gotta season your food well.
- A 9-inch pie crust – I tested this recipe with a refrigerated store-bought pie crust and homemade and homemade was where it was at. The pastry was so much thicker, fluffier and flavorful. That being said, this recipe is still great with a store-bought crust.
I ate this quiche for breakfast, lunch and dinner. It’s perfect served with fresh fruit, mixed greens or both. One night I even sliced half an avocado on top of it and ate it that way. The leftovers reheat so well making this is a great recipe for meal prep, to take to an event or for a meal delivery for a friend.
Here’s the full recipe!
BROCCOLI CHEDDAR COTTAGE CHEESE QUICHE RECIPE
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Broccoli Cheddar Cottage Cheese Quiche
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings 1x
Description
This broccoli cheddar cottage cheese quiche is so simple to prepare and packed with fresh broccoli, cheddar cheese and cottage cheese. A great option for breakfast, brunch, lunch or dinner! So versatile and delicious.
Ingredients
1, 9-inch refrigerated pie crust
6 eggs
1 cup 4% cottage cheese
2 cloves garlic, minced
1 cup shredded cheddar cheese
1 1/2 cups chopped broccoli florets (fresh and uncooked)
1/4 tsp salt
1/4 tsp pepper
Pinch of red pepper flakes (optional)
Instructions
- Preheat oven to 350 degrees. Arrange pie crust in a 9-inch pie pan and prick holes along the bottom with a fork.
- Place chopped broccoli florets along the bottom of the pie pan.
- Whisk together eggs, cheese, cottage cheese, garlic, salt, pepper and red pepper flakes if using and pour mixture over broccoli.
- Bake until filling is set, about 50-55 minutes. Cool and serve warm or at room temp.
BROCCOLI CHEDDAR COTTAGE CHEESE QUICHE PINTEREST PIN
Your quiche looks lovely ? And super easy to make, which is a quality close to my heart when I am tired but want to avoid take-away! So I am just home from the store with the ingredients and I am going to make it tomorrow or Thursday. Thank you very much for sharing ?
Thank you! And I hear you on needing simple and easy to prepare recipes to avoid the temptation of takeout. Best part is that this one will feed you for several meals! 🙂 Let me know what you think.
Made it this afternoon and just had a slice for an early dinner. It was lovely! Used store-bought pastry and still so very good. Was as simple to make as it looked. I added an extra egg and a little extra cottage cheese just to use them up and it worked well ? Great recipe and share, thank you very much. Have a lovely day!
Well, don’t hate me, but I hate cottage cheese. That being said, this looks quite yummy and easy and since you are a blogger that has recipes I come back to multiple times, I will step out in faith and make this.
You like what you like! I don’t take your disdain for cottage cheese personally but I’m feeling a lot of nervousness on if you’ll like the recipe, haha!
this was quite a lovely quiche. It turned out perfectly. I also made a spinach and feta cheese version with the extra. I am not going to dig a spoon in cottage cheese anytime soon, but this is definitely a recipe I can use again.
Glad you enjoyed it! The first variation that I tested was with spinach and it was really good too! I added some sautéed onions and garlic in with the spinach.
Tried this today, added some bacon! so delicious ? thanks for the recipe
Ohhhh bacon sounds like a GREAT addition. Did you cook it first?
I made this Sunday and am having it for lunch again today. So far, I am not tired of it! I forgot to prick the crust on the bottom before filling and it came out a little soggy, which is totally my fault. Otherwise, it’s really delicious and one of the most successful quiches I’ve made. I always have trouble getting them to set with that custardy texture and this one came out perfect in that regard. My broccoli was crisp tender, which is just how I like it. This is a good recipe and I will definitely make it again. Thanks for sharing!!
P.S. Your hair looks so beautiful!!
Thank you so much for trying my recipe Jenny! I’m glad it turned out well for you. You can also try blind baking the crust for 15-20 minutes in the future if you’re really looking for a firm/crisp crust. I also love the texture of this quiche – both the eggs and the broccoli. It’s easy and perfect!
Thanks for the compliments on my hair! 🙂
Super easy, super delicious! I love finding new ways to use cottage cheese. I served this with some tomato soup on the side and it was wonderful. Thank you!
Love the combo with the tomato soup. Sounds perfect! Thanks for trying the recipe Rachel!
I fiddled with this recipe a bit to accommodate what I had in the fridge. My changes:
4 eggs
1/4 cup chopped mixed herbs (oregano, basil and thyme)
Spinach instead of broccoli
A mix of feta, mozzarella and ‘Mexican style cheese (cheddar, Jack, etc)
It came out so delicious! Thanks for a great recipe that I can tinker with. The cottage cheese is a great and healthy substitute for the milk and cream.
Delicious recipe! Thank you! I used my “easy pie crust” recipe which is super easy and delicious (just mix in the pie plate and press with your hands 1 1/2 cups flour, 1 tsp. salt, 1 1/2 tsp. sugar, 1/2 cup oil (I used light olive oil), 2 TBS milk and prick/bake 10 min at 425 before filling).
Regular reader and this came up when I Googled broccoli cottage quiche. Absolutely the best quiche we’ve ever had! Upped the broccoli to two cups, reduced to 3/4 cup of cheese, added 1/2 tsp of Italian seasoning and a tbsp of bacon bits. So delicious!!