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Nutrition Facts
Serving Size 1 (160g) Recipe makes 6 servings
Calories 324
Calories from Fat 183		(56%)
Amount Per Serving		%DV
	Total Fat 20.4g	31%
	Saturated Fat 9.0g	45%
	Monounsaturated Fat 7.3g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 169mg		56%
Sodium 619mg		25%
Potassium 158mg		4%
Total Carbohydrate 14.1g		4%
	Dietary Fiber 0.3g	1%
	Sugars 1.6g
Protein 20.7g		41%
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Cottage Cheese Quiche Lorraine

Recipe #397032 | 1 hour | 20 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Onehornedone
Oct 29, 2009

This quiche has a totally different texture than normal ones. Even quiche and cottage cheese haters love it!

SERVES 6 , 1 pie (change servings and units)

Ingredients

16 ounces cottage cheese (fat free to full fat, it all works)
4 eggs
1 cup shredded swiss cheese
6 slices vegetarian bacon (or regular)
salt and pepper
1 pie crust

Directions

1
Cook "bacon" until crispy. Lay pie crust in pie pan and cover with swiss cheese. Crumble bacon on top. Beat eggs and then mix with cottage cheese. Pour over bacon and swiss in pie shell. Bake 40-50 minutes at 350°F Quiche will appear a tad liquidy (but not jiggly), but it's done and moisture will disappear after sitting to cool a bit.
2
Alternative use 3 pieces of bacon in the quiche and keep 3 to crumble on top of quiche after removing from the oven.

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Featured Reviews for This Recipe

From: Andi of Longmeadow Farm

On Nov 5, 2009

As easy as the "quick-step" and such an thrill to pull this out of the oven, after so little effort. I made my crust, put the swiss cheese on bottom, used some bacon that I had fried this morning for breakfast, and thought I would add some asparagus that I needed to use up. Talk about getting a fork, and hiding in the closet eating it all. No, I didn't, but I sure wanted too! A great quiche, that men love too! Made for your win Pets Forum Halloween Novembre 2009

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From: Starrynews

On Nov 4, 2009

Delicious! I used 2% cottage cheese and pork bacon. I omitted the salt (personal preference) and added some chopped onion, since we love onion. Thanks for sharing!

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