Cottage Cheese Quiche with Sausage and Vegetables
This cottage cheese quiche is brunch-ready and packed with sausage, veggies, and creamy, protein-rich filling. It’s easy to make, great warm or cold, and perfect for weekend spreads or grab-and-go breakfasts.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp extra virgin olive oil
- 1 cup broccoli (chopped florets)
- 1/2 cup mushrooms (chopped)
- 1/4 cup red bell pepper (chopped)
- 9 eggs (extra-large)
- 1 1/2 cups cottage cheese
- 1/4 tsp salt
- 1/4 tsp black pepper (ground)
- 1 1/2 cup cheddar cheese (shredded)
- 1 1/4 cup breakfast sausage (cooked and chopped)
- 2 tbsp green onions (chopped)
Instructions
- 1
Preheat oven to 350ºF and adjust rack to upper-middle position.
- 2
Spray 9-inch ceramic pie dish with cooking spray, set aside.
- 3
In an large non-stick skillet, over medium-high heat add olive oil, broccoli, sliced mushrooms, and bell pepper. Sauté vegetables until softened, about 5 minutes, then remove from heat to cool.
- 4
In a blender combine eggs, cottage cheese, salt and pepper until smooth and frothy.
- 5
Pour egg mixture into prepared pie dish.
- 6
Pour the cooled vegetable mix into the pie dish along with the half of the cheddar cheese, cooked breakfast sausage and green onions. Spread evenly and push down into the egg mixture with the back of a spoon.
- 7
Top with the remaining cheese and bake for 50-60 minutes, or until the top of the quiche turns golden brown and a toothpick stuck in the center comes out clean.
- 8
Let rest for 15 minutes to allow the quiche to set before slicing.