Cottage Cheese Protein Crustless Quiche Lorraine

If you love a classic quiche but want something lighter and faster to make, this cottage cheese protein crustless quiche lorraine is for you.

Traditional quiche recipes often call for heavy cream and take extra time to make with a pie crust.

Instead, I blend cottage cheese right into the eggs. It makes the quiche unbelievably smooth and custard-like without needing any heavy cream at all.

Because of the eggs and cottage cheese, this dish is naturally high protein, so it keeps you full for hours.

It is one of my favorite easy meals to prep for busy mornings or a simple weekend lunch.

Why I Love This Recipe

High in Protein – Packed with eggs, bacon, and cottage cheese, this quiche delivers a powerful protein boost to keep you full.

Silky Custard Texture – Blending the cottage cheese creates a super smooth, velvety texture without any heavy cream needed.

Classic Savory Flavor – Crispy bacon and nutty Gruyere cheese bring that beloved, rich French bistro taste to your kitchen.

No Crust Hassle – Skipping the pastry crust saves serious prep time and makes baking this dish completely stress-free.

The Ingredients

• 8 slices Bacon, Chopped
• 1 Small Shallot, Finely Chopped
• 8 Large Eggs
• 1 1/2 cups Full-Fat Cottage Cheese
• 1/2 cup Milk
• 2 tbsp All-Purpose Flour
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 1/8 tsp Ground Nutmeg
• 1 1/2 cups Gruyere Cheese, Shredded
• 1/4 cup Parmesan Cheese, Grated
• 2 tbsp Fresh Chives, Chopped

How to Make This Recipe

Step 1

Preheat the oven to 350°F and grease a 9-inch deep-dish pie plate.

Step 2

Cook the bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer it to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pan. Add the shallot and cook for 2 to 3 minutes until soft.

Step 3

Add the eggs, cottage cheese, milk, flour, salt, pepper and nutmeg to a blender. Blend until completely smooth. Blending the cottage cheese is what gives this quiche its silky, custard-like texture.

Step 4

Scatter the bacon, shallot and gruyere evenly over the bottom of the pie plate. Pour the egg mixture over the top, then sprinkle with parmesan and chives.

Step 5

Bake for 35 to 40 minutes, until the quiche is puffed and golden and the center only jiggles slightly when you move the dish.

Step 6

Let the quiche rest for 10 minutes before slicing so it sets into clean, creamy wedges.

Quick Tips

Blend Until Completely Smooth

Make sure you run the blender on medium-high until the cottage cheese curds completely disappear. I recommend blending for at least 30 to 45 seconds so the liquid turns totally uniform.

This step creates a silky, custard texture without any grainy bits. It is also the secret to keeping this dish rich in protein without needing heavy cream.

Use a True Deep-Dish Pan

I’ve found that a standard pie plate is simply too shallow to hold this much liquid and cheese. If your pan is too small, the egg mixture will puff up and spill right over the sides.

Check that your 9-inch pie dish is at least 1.5 to 2 inches deep. If you only have shallow pans, you can bake the extra filling in a greased ramekin.

Grease the Dish Generously

Because this quiche does not have a pastry crust, eggs and melted cheese will cling to the edges very easily. You’ll get the best results if you butter the pie dish thoroughly, coating the bottom and all the way up the sides.

My favorite trick here is to use a tiny bit of the warm bacon grease on a paper towel to coat the dish. It stops sticking and adds extra flavor to the edges.

More Favorites

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• Cottage Cheese Protein Breakfast Quesadillas
• Cottage Cheese Protein Crispy Zucchini Fritters
• Cottage Cheese Protein Spinach Feta Egg Bites
• Cottage Cheese Zucchini Cheddar Protein Snack Squares

Quick Answers

Can I make this crustless quiche gluten-free?

Yes, you can easily swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend.

You can also use one tablespoon of cornstarch instead, which will still help the custard set firmly.