Crustless Quiche
A fluffy, protein-packed crustless quiche loaded with turkey bacon, spinach, tomato, and onion — baked in a creamy egg and cottage cheese base and topped with melted Colby Jack. All the satisfaction of a proper quiche without the pastry crust. Perfect for meal prep, brunch, or a hearty weeknight dinner.
- 10 large eggs
- ¾ cup 2% cottage cheese
- 2 tbsp plain non-fat Greek yogurt
- 8 slices turkey bacon
- 1 tomato, chopped
- 1 cup red onion, finely chopped
- ½ cup green onions, sliced
- 1 cup fresh baby spinach
- 1 cup 2% Colby Jack cheese, shredded
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- — extra tomato & green onions, to garnish (optional)
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1
Preheat & prep
Preheat oven to 375°F. Spray a round 9-inch baking dish or pie dish generously with non-stick cooking spray and set aside.
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2
Cook the turkey bacon
Cook the turkey bacon in a skillet over medium-high heat for 2–3 minutes per side until crispy. Transfer to a paper towel-lined plate to drain. Leave about 1 teaspoon of drippings in the skillet. Once cool, crumble the bacon into pieces.
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3
Sauté the vegetables
In the same skillet over medium heat, add the red onion and cook for 2–3 minutes until softened. Add the tomato, green onions, and baby spinach and stir for 1–2 minutes until the spinach is just wilted. Add the crumbled bacon and stir to combine. Remove from heat.
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4
Whisk the egg base
In a large bowl, whisk together the eggs, cottage cheese, Greek yogurt, garlic powder, salt, and pepper until smooth and well combined. The cottage cheese and Greek yogurt melt completely into the eggs during baking, adding a rich, creamy texture and a significant protein boost.
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5
Assemble
Pour the egg mixture into the prepared baking dish. Spoon the bacon and vegetable mixture evenly over the top, distributing it throughout. Sprinkle the shredded Colby Jack evenly over the surface.
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6
Bake, rest & serve
Bake uncovered at 375°F for 25–30 minutes until the center is fully set and doesn't jiggle when the dish is gently shaken. The cheese should be melted and lightly golden. Let rest for 5 minutes before slicing — this allows the quiche to firm up so it slices cleanly. Garnish with extra tomato and green onions if desired.
- Cottage cheese in baked eggs is different: Unlike cold applications where the texture can be off-putting, cottage cheese melts completely into baked eggs — it disappears entirely and leaves behind a noticeably creamier, more custardy texture.
- Let it rest before slicing: Five minutes out of the oven makes a big difference — the quiche firms up and slices cleanly rather than falling apart on the plate.
- Meal prep champion: Slice into 6 portions and refrigerate for up to 5 days. Reheat individual slices in the microwave for 60–90 seconds for a complete protein-packed breakfast in under 2 minutes.
- Mix it up: This formula is endlessly flexible — swap the Colby Jack for feta or pepper jack, use mushrooms or bell pepper instead of tomato, or add a pinch of red pepper flakes to the egg mixture for heat.
- Check for doneness: The center should be fully set with no jiggle. If the edges are browning but the center is still loose, tent with foil and bake for an additional 5 minutes.