Cottage Cheese Quiche
Submitted by usnamon
Spinach, bacon, and mushroom quiche with a cottage cheese and mozzarella filling baked in a quick crescent roll crust. Ready in an hour with no pie dough fuss. Serves 4.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minNo pie crust? No problem. Crescent roll dough pressed into a baking dish gives you a buttery, flaky base in about two minutes flat.
The filling is where it gets good: cottage cheese beaten with eggs creates a custard that’s lighter than the usual heavy cream approach, while spinach, crumbled bacon, sliced mushrooms, and melted mozzarella bring layers of flavor and texture.
Everything bakes up golden and set in about 30 minutes, with those mushroom slices fanned across the top looking like you spent way more effort than you actually did.
Great for brunch, a quick weeknight dinner, or meal prep since it reheats well the next day.
Kitchen Tips
- Wring the spinach bone-dry in a clean towel. Any leftover moisture makes the filling watery and the crust soggy
- Press the crescent roll seams together firmly so the crust holds up as one solid piece
- Let the quiche rest 5 minutes after baking so the filling sets and slices cleanly
- Turkey bacon works as a lighter swap without losing that smoky crunch
Ingredients
Directions
Drain spinach well.
Press out excess water and roll drained spinach in a clean towel and wring firmly.
In medium bowl beat together eggs, spinach, cottage cheese and onion until well blended.
Set aside.
Separate dinner roll dough into 4 rectangles.
Press to seal diagonal perforations.
Place in lightly greased 8 x 8 x 2-inch baking dish or pan.
Press rectangles together to form a crust extending up the sides to the top of the dish.
Reserve seven mushroom slices for garnish and sprinkle remaining mushrooms, Mozzarella cheese and bacon on bottom of crust.
Pour reserved egg mixture over mushrooms, cheese and bacon.
Bake quiche in preheated 375℉ (190℃) degrees oven for 15 minutes.
Remove from the oven; arrange reserved mushroom slices in a circle on top of quiche.
Return quiche to oven and continue baking until knife inserted near the center comes out clean, about 15 to 20 minutes.
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