deep dish cottage cheese quiche
This is officially my new go-to quiche formula. While classic quiche is made with whole milk or heavy cream (or a combination), this lightened-up version relies on protein-packed cottage cheese instead. While still creamy and delicious, a slice of this cottage cheese quiche will keep you full for longer — and help you kick off your day on a healthier note.
Here, I’m flavoring the egg mixture with pesto, sun-dried tomatoes, spinach, goat cheese, and basil. But as long as you keep the egg + cottage cheese ratio the same, you can use whatever mix-ins you like.
the best pie pan to use
I tested this recipe in every iteration of pie pan to ensure you have success. Here’s how to adjust the recipe based on what you’re using:
8-inch springform pan: This is what I used in my video and will give you those high, dramatic sides. Note that you’ll need more than one standard disc of pie dough for this type of pan. I used this crust recipe, which is designed for a 9-inch springform so you’ll have plenty of dough to work with. If you’re starting with a 2-crust package of store-bought dough, you can roll the two together to create a large enough disc.
deep-dish pie pan: This is your next best option for an impressive, tasty quiche! If you’re making the dough from scratch, be sure to follow a recipe for a deep-dish pie crust so you’ll have enough. If you’re starting with a deep-dish pie shell (the kind you buy in a disposable pie pan), you may have leftover filling. (I find these to be shallower than ceramic pie pans).
standard pie pan: If you don’t have a deep-dish pie pan, you can split the filling between two standard pie pans. It may not completely fill each one, but it won’t matter! Just check on the them a few minutes early because they’ll likely bake faster. You can also make one standard quiche + some leftover muffin tin frittatas (more on that below).
crustless quiche: A crustless quiche will work best in a deep-dish or standard pie pan rather than a springform pan. Coat with nonstick spray, add the filling, then bake as directed below.
9-inch springform pan: A 9-inch springform pan will also work here (again, I recommend this pie crust recipe), but know the filling won’t reach the top. (I tried scaling the filling up, and it really doesn’t work as well as the recipe I’ve written below).
My favorite pie dough for quiche
This is the pie dough recipe I use. I like it because it holds its shape in the oven while still tasting tender and flaky. (I’ve been the victim of shrinking pie crusts far too many times to count). Because it’s designed for a 9-inch springform pan, you’ll have some leftover, but it’s always better to have too much than too little.
do I have to blend the cottage cheese?
No! The cottage cheese melts into the filling in the oven, so it’s really not necessary. (The curds may still be visible but they don’t taste distinct). With that said, you can absolutely blend them together until smooth and then stir in the remaining ingredients if that’s your preference. I’ve done this and it works great.
what to make with leftover filling
This filling works great baked into muffin tin frittatas. Coat a muffin tin with nonstick cooking spray, then fill as many of the cups as you have enough filling for. Bake until set, 15 to 20 minutes.
I’ve tried to anticipate all of your questions, but please let me know if you have more and I’ll respond as quickly as possible 🙂
deep dish cottage cheese quiche
serves 6 to 8
Ingredients
- 1 homemade or store-bought deep dish pie crust or shell
- 4 ounces goat cheese, at room temperature
- 6 large eggs
- 1 1/2 cups full-fat small-curd cottage cheese (such as Good Culture)
- 2 tablespoons pesto (my favorite is Gotham Greens)
- 3/4 cup oil-packed sun-dried tomatoes, drained and chopped
- 2 ounces baby spinach, chopped (1 1/2 cups)
- 1/4 cup finely-chopped fresh basil leaves
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- freshly-ground black pepper
Instructions
- If using homemade pie dough: If your recipe includes instructions for par-baking, follow those and let the crust cool completely. If not, I like to follow the directions in Kitchn's deep-dish quiche crust recipe, which are as follows: Roll out the chilled dough on a work surface until it is 6 inches wider than the bottom of your pan (either an 8-inch springform pan or a deep dish pie plate). Carefully transfer the dough to the pan (I like to fold it over my rolling pin to do this) and press it into the bottom and up the sides. If you have enough dough, feel free to trim any overhang and decoratively crimp the edges. If not, just press it up as high as it will go. If using a springform pan, make sure the dough isn't hanging over the edge or it will be more likely to break when you remove the sides of the pan. Poke the bottom and sides of the crust with a fork. Line completely with parchment paper, leaving an overhang of 6 inches on either side. Fill the whole pan with baking beans or pie weights, then refrigerate at least 4 hours or overnight.Heat the oven to 425°F. Place the pan on a baking sheet (springform pans tend to leak). Bake for 20 minutes. Remove from the oven, lift out the parchment and baking weights, then return to the oven and bake until the bottom is beginning to brown, 10 to 12 minutes. Let cool completely.
- If using store-bought pie crust or dough: Bake according to package directions, then let cool completely. Some store-bought shells are deeper than others, so you may or may not be able to use all of the filling. If you have some leftover, you can make frittata muffins (see notes below).
- Make the filling: While the crust is cooling, make the filling. Set out the goat cheese so it can come to room temperature while you chop the tomatoes, spinach, and basil. (This isn't essential, it just makes it easier to whisk into the eggs).
- In a large bowl, whisk together the eggs, cottage cheese, pesto, and goat cheese. Add the sun-dried tomatoes, spinach, basil, oregano, salt, and pepper and whisk to combine.
- Pour the mixture into the pre-baked quiche shell. Bake until the custard is set and no longer jiggles and a paring knife inserted in the center comes out clean, 35 to 45 minutes for a deep-dish pie pan; 40 to 45 minutes for an 8-inch springform pan. If the crust is browning too quickly, cover the edges with foil.
- Let cool at least 10 minutes before removing from the pan/slicing.
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