By Liv Banks • Published: March 03, 2026
If you love a proper pie crust moment but still want a protein-packed breakfast or lunch that doesn’t leave you hungry an hour later, this cottage cheese quiche recipe is going to make you very happy.
This isn’t a traditional quiche loaded with wheat-based pastry and bacon. This is a low-carb almond flour pie crust filled with creamy cottage cheese, whole eggs, sautéed mushrooms, fresh arugula (rocket), parmesan cheese, and feta.
Golden brown on top. Soft and creamy in the center. Savory flavors in every bite.
And yes — this nutty, crispy, wholesome crust happens to be gluten-free and low in carbs too. A generous slice is only 8 grams of carbs, including crust, and packs 20 grams of protein. How do you like that?
That said, if you ever want a crustless cottage cheese quiche, you can bake this exact quiche mixture in a greased baking dish and skip the pastry crust entirely. Same protein and high fiber filling. Just a bit quicker to make.
And if you want a totally different veggie combo, my high-protein egg bake with pumpkin and spinach follows the same principle — just crustless and equally satisfying.
But today? We’re celebrating the complete cottage cheese quiche, with sexy crust.
Why This Cottage Cheese Quiche Just Works
First, protein.
This cottage cheese quiche recipe uses creamy cottage cheese blended with whole eggs and a little bit of cream to create a smooth egg mixture that sets beautifully. No watery bottom. No rubbery texture. Just a creamy texture that slices cleanly into individual slices.
Second, moisture control.
Mushrooms release excess liquid. Spinach does too. Even feta can sneak in extra moisture. So we handle it properly (I’ll show you how below). That’s the difference between a great recipe and a soggy pie shell.
Third, balance.
Savory mushrooms. Peppery arugula. Salty parmesan cheese. Creamy cottage cheese. It’s a versatile dish that works for:
• High-protein breakfast
• Easy breakfast meal prep
• Light dinner with side salad if you like
• Morning brunch
• Or honestly, any time of the day snack
Making the Almond Flour Pie Crust
This quiche sits inside my almond flour pie crust — baked ahead in a 9-inch pie dish (or pie pan) and chilled before filling. The pie crust itself only takes 12 minutes to bake, and is made with a handful of simple ingredients.
It’s:
• Low carb
• Gluten-free
• Sturdy enough to hold the filling
• Slightly nutty and buttery, and oh, so crispy
• Full of healthy fats and extra protein from the almond flour to keep you full, but not bloated
If you don’t have it yet, I’ve shared the full pie crust recipe separately so you can use it for other quiche recipes too, and it also goes pretty much with any fruit pies or even cheesecakes
Pre-baking the pie shell is important. It prevents excess liquid from soaking into the base and keeps the bottom crisp.
The Moisture Trick for the Quiche Filling (This Is Important)
If you’ve ever made a quiche Lorraine or a veggie-loaded quiche and ended up with a watery layer at the bottom, here’s why:
Vegetables hold water. A lot of it.
Here’s exactly what I did:
• Sautéed mushrooms over medium heat until ALL moisture evaporated (I will give you exact instructions in the recipe card below)
• Drained cottage cheese in a sieve until liquid stopped dripping
• Thawed frozen spinach (if using) and squeezed it like it owed me money
• Patted feta dry with paper towel
These little steps are the difference between a solid creamy cottage cheese filling and excess liquid ruining your pie crust.
Top tip: Bake your filled quiche on a lower oven rack in a preheated oven. That helps prevent the top from browning too fast before the center sets.
Meal Prep & Storage
This is one of my favorite meal prep recipes.
Store leftover quiche in an airtight container for 3–4 days.
You can freeze individual slices, too. Just reheat gently so the filling stays creamy.
It’s also fantastic inside alongside a simple fresh garden salad.
High Protein Cottage Cheese Quiche with Almond Flour Crust
Equipment
Ingredients
- 1 pre-baked 9-inch almond flour pie crust
- 1 tablespoon olive oil for sautéing mushrooms
- 250 g 8 oz fresh mushrooms, sliced
- 1 packed cup fresh arugula rocket, roughly chopped
- 1 cup full-fat cottage cheese drained
- 3 large eggs
- ½ cup heavy cream 35%
- ⅓ cup freshly grated Parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Small pinch salt optional
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a pan over medium heat. Add sliced mushrooms in a single layer. Cook until all visible moisture has evaporated and mushrooms are lightly golden. Season lightly with salt and pepper. Set aside to cool.
- In a blender, combine eggs, cottage cheese, heavy cream, Parmesan, garlic powder, and black pepper. Blend until smooth.
- Fold in cooled mushrooms and chopped arugula.
- Place pre-baked pie crust on a baking tray. Pour filling into crust, leaving a small space at the top.
- Bake for 30 minutes on the lower oven rack, until center is just set and top is lightly golden.
- Cool at least 15 minutes before slicing into 8 pieces.
Notes
Protein: ~13g
Carbs: ~3g
Fat: ~16g
Fiber: ~2g
Cholesterol: ~115mg 👇 The nutritional values below are for the complete slice of the quiche, including the almond flour crust. The values may vary slightly depending on the brand of cream, cottage cheese, and Parmesan you use.
Nutrition
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FAQs
Can I make this cottge cheese quiche crustless?
Yes. Pour the quiche mixture into a greased pie dish or baking dish and bake the same way. If you prefer no crust at all, my high-protein egg bake is another great option.
Can I use egg whites?
You can replace a few whole eggs with egg whites for slightly lower fat, but the creamy texture comes mostly from whole eggs and heavy cream. Because cottage cheese is already low in fat.
Is this cottage cheese quiche low carb?
Yes. The almond flour pie crust keeps it lower carb than traditional pastry crust, and the filling is naturally low carb.
Can I swap vegetables?
Absolutely. Roasted bell peppers, spinach, roasted pumpkin, or even cooked sausage all work.
