This Cottage Cheese Crustless Quiche is the perfect easy, high-protein breakfast to meal prep. What I love about this Breakfast is that it’s simple, customizable, and doesn’t require a ton of eggs or a complicated crust.

I’ve been making this for years when I want something savory, satisfying, and easy to reheat throughout the week and it makes great leftovers. It’s also easy to switch up with whatever vegetables you have on hand.

If you like this dish, you should try my Greek Yogurt Breakfast Muffins, Strawberry Oatmeal Bake, or Cranberry Orange Baked Oatmeal.

a slice of crustless quiche being served out of a round dish

Why You Will Love This

Easy cooking
No crust, minimal prep, and simple steps.

Healthy ingredients
High in protein thanks to cottage cheese and eggs.

Versatile meal
Perfect for breakfast, lunch, or a quick dinner.

Ingredients

Eggs – Only 4 eggs are needed, making this lighter and more budget-friendly than traditional quiche.

Cottage cheese – The secret ingredient that adds creaminess, structure, and a boost of protein.

Vegetables – Mushrooms and leeks add flavor and texture, but you can easily swap in your favorites.

Flour – Helps bind the quiche together (use gluten-free if needed).

Parmesan cheese – Adds a salty, savory flavor that ties everything together.

Substitutions and Variations

Switch the veggies:
Try spinach, bell peppers, onions, or broccoli.

Make it gluten-free:
Use a gluten-free flour blend.

Add protein:
Mix in cooked sausage, bacon, or shredded chicken.

Make it dairy-free:
Use dairy-free alternatives for cottage cheese and parmesan.

Add herbs:
Fresh herbs like chives or parsley add great flavor.

How to make this cottage cheese crustless quiche:

Instructions

Preheat oven: Heat oven to 350°F and line a baking dish with parchment paper for easy cleanup.
Cook vegetables: Sauté your vegetables (such as mushrooms and leeks) in a pan until softened and any excess moisture has cooked off.
Layer veggies: Add the cooked vegetables evenly to the parchment-lined baking dish.
Mix egg mixture: In a bowl, whisk together eggs, cottage cheese, flour, and parmesan until smooth and combined.
Assemble: Pour the egg mixture over the vegetables in the baking dish.
Bake: Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
Cool and serve: Let cool for a few minutes before slicing and serving.

Tips and Notes

Cooking off moisture from the vegetables prevents a watery quiche.
Parchment paper makes cleanup so easy (and helps with lifting it out!).
Let it cool slightly before slicing so it holds together better.
This is great warm or cold straight from the fridge.

Recipe FAQs

Can I make this ahead?
Yes! It’s perfect for meal prep and reheats well.

How long does it last?
Up to 4–5 days in the fridge.

Can I freeze it?
Yes! slice and freeze for up to 2 months.

Serving Suggestions

Serve with a side salad
Pair with toast or roasted potatoes
Add fresh herbs on top
Enjoy as a quick grab-and-go breakfast

Storage and Reheating Instructions

Storage:
Store in an airtight container in the refrigerator for up to 5 days.

Reheating:
Microwave for 30–60 seconds or warm in the oven until heated through.

Tips:
Reheat gently to keep the texture soft and creamy.

I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!