There’s something irresistibly cozy about a warm slice of Egg White Quiche fresh out of the oven. The scent of savory herbs, melty cheese, and golden crust drifting through the kitchen had me hooked from my very first test batch. I’ve made this quiche several times now—once for weekend brunch with friends, once for weekday breakfast prep, and even sliced it cold for a quick post-workout bite. It’s packed with cottage cheese, turkey bacon, and crisp veggies, making it not only light but filling too. If you enjoy hearty breakfasts like Sausage, Egg, and Cheese Muffins, this one’s for you.
About Egg White Quiche
This Egg White Quiche is one of those make-it-once, eat-it-all-week kind of recipes. I created it during my hunt for breakfast ideas that wouldn’t leave me sluggish—but still kept it satisfying. The texture is soft but sturdy, with a fluffy, protein-rich filling thanks to the blended egg whites and cottage cheese. The first time I made it, I didn’t blend the cottage cheese…and quickly learned that smoothness really matters here. It’s now my go-to protein-packed bake for busy weeks or lazy Sundays alike.
- Quick enough for a Sunday meal prep session
- Uses affordable pantry/freezer staples
- Picky-eater approved with customizable flavors
- Quiche, traditionally French, is endlessly adaptable—this version leans modern and lighter
Key Ingredients & Their Roles
- Liquid Egg Whites: The protein-rich star—light and fluffy when baked; use a full carton for ease
- Cottage Cheese: Adds moisture and creamy texture—blend for a silky finish
- Mixed Veggies: Use colorful combinations like red pepper and broccoli for bite and balance
- Turkey Bacon: A lean, smoky contrast—can sub for plant-based bacon or omit for vegetarian
How to Make Egg White Quiche
- Blind bake pie crust according to package instructions then preheat oven to 375°F.
- In a mixing bowl, combine the liquid egg whites and cottage cheese. Use an immersion blender to blend or blend with your regular blender.
- Add chopped vegetables, shredded cheese chopped fresh herbs, salt, and black pepper to the egg white cottage cheese mixture. Mix well to combine.
- Pour the egg white mixture into the prepared quiche dish, spreading it out evenly.
- Place the quiche dish in the preheated oven and bake for 45-55 minutes, or until the quiche is set and the edges are golden brown.
- Once cooked, remove the quiche from the oven and let it cool for a few minutes before slicing and serving.
- Garnish with additional fresh herbs, if desired, and serve warm.
Pro Tips & Troubleshooting
- Blending the cottage cheese and egg whites creates a custard-like texture—don’t skip it
- If the top browns too quickly, loosely tent with foil during the last 10 minutes
- Try zucchini, spinach, or even sun-dried tomatoes for seasonal variation
- This recipe scales easily—halve for individual ramekins or double for a crowd
Storage & Make-Ahead Guide
Store slices in an airtight container in the fridge for up to 4 days. To freeze, wrap individual slices tightly and place in a freezer-safe bag for up to 2 months. Reheat in the microwave for 60–90 seconds, or in a 350°F oven for 10–12 minutes. One test batch I froze came out just as flavorful, though the crust was slightly softer—still very enjoyable.
What to Serve With Egg White Quiche
This Egg White Quiche is great served with a crisp salad, like this Cucumber Tomato Salad, or some Cheddar Bay Biscuits tucked on the side. It’s also tasty with fruit and a cup of strong coffee for a light brunch plate.
Frequently Asked Questions
- Can I use whole eggs instead of egg whites? Yes—just use about 6 large eggs in place of the 2 cups of liquid egg whites.
- Does cottage cheese make the quiche watery? Not if it’s blended well. Blending ensures the filling bakes smoothly without separation.
- Can I make this crustless? Absolutely. Just pour the filling into a greased pie dish and reduce bake time slightly.
- How can I meal prep this? Bake, cool completely, then store slices individually for grab-and-go convenience all week.
- What cheese works best here? I like low-fat mozzarella, but cheddar or feta add boldness—use what suits your flavor vibes.
Final Thoughts
This Egg White Quiche has definitely earned a spot in my regular recipe rotation. It’s flavorful, adaptable, and never leaves me feeling heavy after breakfast. I love mine with a few dashes of hot sauce and fresh parsley on top. If you give it a whirl, tag me or drop a comment—I’d love to hear how you made it your own.
More Recipes You’ll Love
- Sausage, Egg, and Cheese Muffins – a quick and hearty breakfast option
- Focaccia – perfect for serving alongside the quiche
- Cottage Cheese Pancakes – exploring more cottage cheese recipes
Egg White Quiche
Ingredients
Main Ingredients
- 1 9-inch frozen pie crust I used Wholly Wholesome
- 2 cups liquid egg whites 16 oz carton
- 1/2 cup cottage cheese
- 1 cup finely chopped mixed vegetables 1/2 cup broccoli, 1/3 cup red pepper, 1/8 cup white onion
- 1/2 cup shredded low-fat cheese such as mozzarella, cheddar or feta
- 4 slices cooked turkey bacon chopped
- 1/4 cup chopped fresh herbs such as parsley, basil, or chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Blind bake pie crust according to package instructions then preheat oven to 375°F.
Mixing
- In a mixing bowl, combine the liquid egg whites and cottage cheese. Use an immersion blender to blend or blend with your regular blender.
- Add chopped vegetables, shredded cheese, chopped fresh herbs, salt, and black pepper to the egg white cottage cheese mixture. Mix well to combine.
Baking
- Pour the egg white mixture into the prepared quiche dish, spreading it out evenly. Place the quiche dish in the preheated oven and bake for 45-55 minutes, or until the quiche is set and the edges are golden brown.
- Once cooked, remove the quiche from the oven and let it cool for a few minutes before slicing and serving.
- Garnish with additional fresh herbs, if desired, and serve warm.