Crustless Cottage Cheese Quiche Lorraine

Ditch the Crust, Keep the Crave: Meet Your New Brunch BFF!

Hey there, flavor adventurer! Isla here from BiteTide, your partner in crime for turning everyday cooking into a joyride. Ever had one of those mornings where you’re dreaming of a decadent, savory quiche Lorraine – you know, the kind with that smoky bacon and melty cheese that whispers sweet nothings to your taste buds – but the thought of wrestling with pastry dough makes you want to crawl back under the covers? Oh, honey, I’ve been there more times than I’ve burned toast (which is saying something!). That’s exactly why I’m practically doing a happy dance to share this Crustless Cottage Cheese Quiche Lorraine with you today. Imagine all the rich, soul-warming flavor of the French classic – the salty bacon punch, the nutty Gruyère hug, that creamy custard dreaminess – but without the carb-heavy crust or the fussy prep. It’s like giving your favorite comfort food a chic, effortless makeover! Perfect for lazy Sunday brunches, speedy weekday breakfasts, or even a light dinner when you want something satisfying without the slump. At BiteTide, we’re all about riding that wave between indulgence and ease, and this quiche? It’s surfing the crest. So, grab your favorite mixing bowl and let’s turn your kitchen into a flavor sanctuary where ‘complicated’ isn’t on the menu. Trust me, one bite of this golden, cheesy wonder, and you’ll be wondering why crusts ever got invited to the party in the first place!

A Quiche, a Kitchen, and a Lesson in Letting Go

This recipe actually sprouted from a beautiful kitchen disaster, believe it or not! Picture this: It was a chilly morning at my little coastal cottage, and I’d promised my best mates a proper ‘Isla Brunch Extravaganza’ after a sunrise beach walk. I was determined to wow them with my grandma’s legendary Quiche Lorraine – her pastry was pure magic. But between wrangling sandy towels and realizing I’d used my last stick of butter for scones (oops!), the pastry dough became my nemesis. It crumbled, it stuck, it rebelled. Panic started bubbling faster than the coffee! Then, gazing at the glorious filling ingredients – the crisp bacon, the beautiful Gruyère, farm-fresh eggs – I had a lightbulb moment. What if the *filling* was the star? What if I just… skipped the crust? Throwing culinary caution to the salty sea breeze, I whisked everything together, poured it straight into a dish, and prayed. The result? Pure, unadulterated bliss. My friends devoured it, declaring it even *better* than the original – lighter, cheesier, and packed with flavor. That messy morning taught me a core BiteTide truth: Sometimes the best recipes aren’t about perfection, but about embracing the delicious detours. This crustless quiche is a delicious reminder that letting go can lead to something truly spectacular.

Crustless Cottage Cheese Quiche Lorraine

---

• Author: islamerrick
• Total Time: 45 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

This crustless take on the French favorite keeps all the rich, savory flavor of Quiche Lorraine—thanks to smoky bacon, creamy cottage cheese, and nutty Gruyère—while cutting back on carbs and fuss.

---

Ingredients

Scale 1x2x3x

1 cup cottage cheese

4 large eggs

½ cup milk

4 slices bacon, cooked and crumbled

½ cup shredded Gruyère cheese

¼ cup grated Parmesan cheese

¼ tsp ground nutmeg

Salt and pepper to taste

---

Instructions

Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or baking dish.

In a bowl, whisk eggs, milk, nutmeg, salt, and pepper.

Stir in cottage cheese, Gruyère, Parmesan, and crumbled bacon.

Pour mixture into the prepared dish and spread evenly.

Bake for 30–35 minutes or until set and golden. Cool slightly before slicing.

• Prep Time: 10 mins
• Cook Time: 35 mins
• Category: Dinner

Nutrition

• Calories: ~210 per serving
• Fat: 14g
• Carbohydrates: 4g
• Protein: ~17g

Your Flavor Arsenal: Simple Stars, Big Impact

Here’s the beautiful part – this quiche relies on simple, easy-to-find ingredients that pack a serious punch. Don’t be fooled by the short list; each one plays a crucial role in building that deep, savory flavor we crave. Let’s break it down:

• 1 cup cottage cheese: This is our SECRET WEAPON for creamy richness without heavy cream! It adds protein, moisture, and a lovely tang. Insider Tip: Use small-curd, full-fat for the best texture and flavor. If you’re wary of texture, blend it smooth before adding! Sub: Ricotta works beautifully too.
• 4 large eggs: The backbone of our custard, binding everything together and giving that gorgeous lift. Chef Insight: Make sure they’re at room temp for a smoother, more even blend!
• ½ cup milk: Thins the custard for perfect baking. Sub: Any milk works – whole for richness, skim for lightness, or unsweetened almond milk for dairy-free.
• 4 slices bacon, cooked and crumbled: Hello, smoky, salty goodness! That’s the quintessential Quiche Lorraine flavor. Pro Tip: Bake your bacon on a sheet pan for less mess and perfectly even crisping. Save that bacon grease for roasting veggies later!
• ½ cup shredded Gruyère cheese: Nutty, complex, melts like a dream – it’s non-negotiable for authenticity! Sub: Swiss cheese or a good sharp white cheddar if Gruyère is playing hard to get.
• ¼ cup grated Parmesan cheese: Adds a sharp, salty punch and helps create that beautiful golden top. Insider Tip: Grating it fresh makes a world of difference in flavor!
• ¼ tsp ground nutmeg: Just a whisper! It’s the warm, aromatic secret that elevates the custard and complements the cheese. Don’t skip it!
• Salt and pepper to taste: Season as you go! Remember the bacon and cheese add salt, so taste before adding extra. Freshly cracked black pepper is a must.

Let’s Build Some Brunch Magic: Step-by-Step

Ready? This is where the fun begins. Get your favorite pie dish ready – let’s create some effortless deliciousness!

1. Preheat & Prep: Crank that oven to 375°F (190°C). While it heats, grab a 9-inch pie dish or similar-sized baking dish. Give it a good spritz with cooking spray or a light rub with butter or oil. Chef Hack: Use the wrapper from your butter for greasing – zero waste vibes! This ensures your golden quiche slides out beautifully later.
2. Whisk the Base: In a large bowl, crack those room-temp eggs. Add the milk, that magical pinch of nutmeg, a good crack of black pepper, and a *careful* pinch of salt (remember the bacon!). Whisk it like you mean it – you want it totally smooth and slightly frothy. Why Room Temp? Cold eggs can make the cottage cheese seize up a bit. Room temp = smoother blending!
3. Fold in the Goodness: Time for the party! Add the cottage cheese (blended smooth first if you prefer), the shredded Gruyère, grated Parmesan, and those glorious bacon crumbles. Pro Move: Fold gently with a spatula until just combined. Don’t overmix! We want distinct pockets of cheesy, bacony joy, not a homogenous paste. A few lumps of cottage cheese are totally fine (and delicious!).
4. Pour & Smooth: Carefully pour your beautiful, speckled mixture into your waiting, greased dish. Use the spatula to spread it out evenly, nudging it gently into the corners. Chef Insight: Tap the dish lightly on the counter once or twice to release any sneaky air bubbles that might cause uneven baking.
5. Bake to Golden Perfection: Slide that dish onto the middle oven rack. Bake for 30-35 minutes. What are we looking for? The edges should be beautifully set and pulling slightly away from the dish, the center should have just the *tiniest* wobble (like set jelly, not liquid!), and the top should be a gorgeous, inviting golden brown. Watch Closely: Ovens vary! Start checking at 25 minutes. If the top is browning too fast, tent loosely with foil. Rest is Key: Seriously, let it cool for at least 10-15 minutes before slicing. This allows the custard to fully set, making clean slices possible. Patience = payoff!

Plating Up Your Golden Glory

Okay, the hard part (waiting!) is over. How to serve this beauty? Keep it simple and let the quiche shine! Slide a thin spatula around the edge and gently lift out a generous wedge. Place it on a bright plate – that golden top deserves to be seen! A simple side of fresh, peppery arugula lightly dressed with lemon juice and olive oil cuts through the richness perfectly. For a heartier brunch, add some juicy roasted cherry tomatoes or crispy breakfast potatoes. Feeling fancy? A dollop of herby crème fraîche or a sprinkle of fresh chives on top adds a lovely touch. It’s equally amazing warm, at room temperature, or even cold straight from the fridge (don’t judge!). Grab your fork and dig into that creamy, savory, bacon-studded heaven!

Ride Your Own Flavor Wave: Creative Twists!

The beauty of this crustless base? It’s a blank canvas begging for your creativity! Here are some fun ways to switch it up:

• Garden Lover’s Delight: Sauté 1 cup chopped spinach or kale (squeezed dry!) and ½ cup diced mushrooms with a clove of minced garlic. Fold into the mix before baking. Swap Gruyère for goat cheese crumbles!
• Sun-Dried Tomato & Feta Fiesta: Omit the bacon. Add ⅓ cup chopped oil-packed sun-dried tomatoes (drained) and ½ cup crumbled feta cheese. A sprinkle of dried oregano is lovely here.
• Ham & Cheddar Classic: Swap the bacon for ½ cup diced cooked ham. Use sharp cheddar instead of Gruyère. A dab of Dijon mustard whisked into the eggs adds zing!
• Dairy-Free Dash: Use blended silken tofu (about ¾ cup) instead of cottage cheese. Swap milk for unsweetened almond or oat milk. Use vegan bacon or smoked tofu, and your favorite dairy-free cheeses (a mix of shreds works well).
• Spicy Southwest Kick: Add ¼ cup diced roasted green chilies and ½ tsp cumin to the egg mix. Use pepper jack cheese instead of Gruyère. Top baked quiche with avocado slices and salsa!

Isla’s Kitchen Confessions & Tips

This recipe has become my ultimate brunch lifesaver, evolving from that chaotic morning into a BiteTide staple. I’ve made it in ramekins for cute individual servings (bake 20-25 mins), doubled it for a crowd in a big baking dish (add 5-10 mins baking time), and even snuck in leftover roasted veggies more times than I can count. One hilarious fail? I once forgot the eggs (who does that?!). Let’s just say it resulted in a very cheesy, very flat bacon disc. Lesson learned – double-check that ingredient list! The cottage cheese is truly the MVP. Don’t fear its texture; it melts beautifully into the custard, making it incredibly moist and satisfying. If you’re skeptical, blend it first – you won’t know it’s there! This quiche also gets BETTER the next day, making it genius meal prep. Seeing friends and readers recreate it, adding their own twists, is the absolute best. It’s proof that simple, real food, made with a dash of joy, always wins.

Your Quiche Questions, Answered!

Let’s tackle some common hiccups before they happen:

• Q: My quiche turned out watery! What went wrong?
  A: Wateriness usually comes from excess moisture in add-ins or undercooking. *Always* squeeze sautéed greens like spinach *really* dry. Make sure bacon is cooked crisp and drained well. Ensure the center *just* has a slight wobble when you take it out – it sets more as it cools. If using watery veggies (like tomatoes), roast or sauté them first to remove moisture.
• Q: Can I make this ahead of time?
  A: Absolutely! It’s a meal prep dream. Bake it completely, cool it fully, then cover and refrigerate for up to 4 days. Reheat slices gently in the microwave (covered) or in a 300°F oven until warmed through (about 15 mins). You can also whisk the filling (minus bacon) the night before, store covered in the fridge, then stir in the bacon and bake in the morning – might need an extra minute or two.
• Q: Help! My top is brown but the middle is still jiggly/runny.
  A: This happens! Your oven might run hot, or the dish is too close to the top element. Loosely tent the top with foil to prevent further browning, and keep baking in 3-5 minute increments until the center has that slight wobble. Using a glass or ceramic dish? They retain heat differently than metal – baking might take a touch longer.
• Q: Can I freeze this crustless quiche?
  A: Yes, but the texture of the cottage cheese can change slightly (becoming a bit grainy). Bake and cool completely. Wrap individual slices tightly in plastic wrap, then foil, or freeze the whole thing well-wrapped. Thaw overnight in the fridge and reheat gently. It’s still tasty, but best enjoyed fresh or refrigerated.

Nutritional Snapshot (Per Serving)

Prep Time: 10 mins | Cook Time: 35 mins
Calories: ~210 | Protein: ~17g | Carbs: ~4g | Fat: ~14g
Note: Estimates based on specific ingredients (full-fat cottage cheese, whole milk). Values will vary with substitutions.

And there you have it—a crustless quiche that brings all the indulgent flavor of a French classic with none of the fuss. Whether you’re meal-prepping for the week, hosting brunch, or just craving something warm and savory, this Quiche Lorraine remix hits the sweet spot between effortless and elegant. So next time you’re staring down a carton of eggs and craving comfort, remember: you don’t need a crust to create magic. 💛