With the help of protein-packed cottage cheese, we’ve upgraded our Impossible, Simple Quiche recipe to create the ultimate easy dinner (that will help you meet your protein goals).
What We Love About This High-Protein Impossible Cottage Cheese Quiche Recipe
Cottage cheese is always in the spotlight all over social media, from high-protein snacks to baking tips. And rightfully so, it’s such an easy addition to recipes for boosting protein without over-complicating them, and it’s very versatile for both sweet and savory dishes.
“Cottage cheese is, perhaps surprisingly, one of the most nutrient-dense foods,” says taste Chrissy Freer, Nutrition Editor. “One serving contains good amounts of protein, with more than 16 grams of protein in every 1/2 cup, as well as calcium, magnesium and vitamin B12. It is also lower in calories and fat than other cheeses.”
When I came across our very famous impossible quiche recipeWith 18,000 saves and over 300 5-star ratings, I figured why not make it even higher in protein by adding cottage cheese? While the original is already high in protein, adding cottage cheese takes it a step further. The Impossible Quiche method is so popular because it’s really simple: no dough, no blind baking – just mix, pour and bake. Adding cottage cheese to the baked egg custard seemed like a natural improvement.
Why This High-Protein Impossible Cottage Cheese Quiche Recipe Works So Well
Any crustless quiche is a win. No baking. No fuss. Fewer carbs. And so easy to make. This one has a little more protein and is so creamy thanks to the addition of cottage cheese. Honestly, there’s not much that can go wrong with such a simple, foolproof recipe.
Cottage cheese is the hero here, but it requires a little preparation: draining. It contains a lot of whey, which can make the quiche wet or watery if you skip this step. I found the best method was to drain the cheese for about 30 minutes before adding it to the mixture. This way you retain the lovely little curds scattered throughout the quiche, but avoid excess moisture, keeping the custard firm and fluffy.
We love the quiches here because they’re incredibly easy to customize. They’re one of the best ways to use up everything in the fridge. The herbs look a little sad? Hardy greens that are wilting slightly? Leftover roasted vegetables? Mix them. You can also swap the ham for bacon or pancetta. It’s a meal for any time of the day. Serve it for a hearty breakfast or brunch, slice it for lunch boxes, or pair it with a leafy salad for an easy dinner.
Key Ingredients for My High-Protein Impossible Cottage Cheese Quiche Recipe
- Cottage cheese: it’s our signature ingredient that keeps the quiche soft and increases the protein in the dish. I used a cottage cheese that is about 5% fat and recommend that over a low-fat version because the low-fat version tends to retain more water and can make the quiche slightly wetter.
- Eggs: these belong to a quiche like butter belongs to puff pastry. They form the base that gives structure and gives that classic salty custard texture.
- Ham and onion: it’s the classic quiche Lorraine flavor combo: salty, savory and full of umami. See above for more customization ideas.
- Milk: This keeps the custard light. You can swap it for cream if you prefer a silkier, richer finish.
- Self-rising flour: This gives the quiche structure and a little lift, so it’s soft and silky rather than dense.
- Cheddar cheese: this adds a tangy flavor and helps bind everything together as it melts.
Did you know you can also make your own cottage cheese? It’s so much easier than you think. Try our homemade cottage cheese recipe for yourself.
Recipe, images and recipe notes by recipe and video content creator, Stella Morelli.
