Easy High-Protein Quiche Lorraine Recipe
This easy high-protein Quiche Lorraine is a healthier twist on the French classic—loaded with eggs, bacon, and cottage cheese for extra protein. Perfect for a make-ahead breakfast, post-workout meal, or meal prep.
Equipment
- 1 9-inch pie pan
- 1 Immersion blender or
- 1 stand blender
Ingredients
- 1 unbaked pie shell (see note 1)
- 8 eggs
- 1 1/2 cups full-fat cottage cheese
- 1 cup gouda cheese, freshly grated
- 8 ounces good quality bacon, chopped
- 1/2 cup yellow onion, diced
- salt and peppe, to taste
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Sauté bacon and onions. Sauté chopped bacon in a skillet over medium heat until the fat renders, about five minutes. Add the chopped onion and continue cooking until the bacon is crispy on the edges and the onions are tender, about ten minutes. Transfer the cooked bacon and onions to a plate topped with a paper towel to drain the fat.
- Mix eggs. In a stand blender or in a pitcher with an immersion blender, blend the eggs, salt, pepper, and cottage cheese until smooth. There should be no clumps remaining
- .Assemble quiche. Sprinkle half a cup of cheese in the bottom of the unbaked pie shell. Top the cheese with the bacon and onion mixture. Pour the egg mixture over the bacon and onions. Top with the remaining half a cup of cheese.
- Bake quiche. Transfer the quiche to the preheated oven and bake for one hour, until the eggs are set and the top is golden brown.
- Serve. Let the quiche sit for 5-10 minutes at room temperature. Cut into eight pieces and enjoy!
Notes
- Try making my sourdough discard pie crust for an extra decadent quiche!