Quiche is one of those magical dishes that somehow manages to be perfect for every occasion – lazy Sunday brunches, quick weeknight dinners, even fancy holiday gatherings. My Mushroom & Gruyere Cottage Cheese Quiche has become a staple in our house because it’s rich, creamy, and packed with flavor, yet secretly easy to throw together. The secret? That unexpected but genius combination of earthy roasted mushrooms, nutty Gruyere cheese, and creamy cottage cheese that makes every bite melt in your mouth.
I first made this for a last-minute brunch with friends, and now they won’t let me show up without it. The cottage cheese keeps it light but adds this luscious texture that’s so much better than heavy cream (though no one will guess the swap). Whether you’re feeding a crowd or just treating yourself, this quiche is the kind of dish that makes everyone feel special – without the fuss.
Table of Contents
Table of Contents
Why You’ll Love This Mushroom & Gruyere Cottage Cheese Quiche
Listen, I know quiche recipes are everywhere, but trust me – this one’s different. First off, it’s ridiculously easy (like “I-can-make-this-before-my-coffee-kicks-in” easy). But the real magic happens when you take that first bite. The cottage cheese makes it impossibly creamy without being heavy, while the Gruyere adds this rich, nutty depth that pairs perfectly with those golden roasted mushrooms.
Here’s why it’s become my go-to:
- Weeknight hero: Uses simple ingredients you probably have already
- Brunch superstar: Looks fancy but comes together in under an hour
- Secretly light: Cottage cheese adds protein without the guilt of heavy cream
- Leftover magic: Tastes even better the next day (if it lasts that long!)
My kids wolf it down, my friends beg for the recipe – and honestly? That first time I made it, I nearly ate half the pan myself. You’ve been warned!
Ingredients for Mushroom & Gruyere Cottage Cheese Quiche
Alright, let’s gather our cast of characters! What I love about this quiche is how simple the ingredients are – no fancy pantry raids needed. Just make sure everything’s prepped and ready to go before you start cooking. Trust me, it makes the whole process smoother when you’re not scrambling mid-recipe (though we’ve all been there!).
- 8 oz sliced mushrooms (Cremini or white work great – I prefer Cremini for their deeper flavor)
- 1 tsp olive oil (just enough to coat those mushrooms beautifully)
- 1 ½ cups cottage cheese (go for small curd – it blends in perfectly)
- 4 large eggs (fresh ones make all the difference!)
- ½ cup milk (whole milk gives the richest texture)
- 1 cup shredded Gruyere cheese (measured loose, not packed – Swiss works too if that’s what you have)
- 1 tsp fresh thyme leaves (don’t skip this – it’s the flavor booster!)
- Salt and pepper to taste (I usually do about ½ tsp salt and ¼ tsp pepper)
See? Nothing complicated – just good, honest ingredients that come together to make something truly special. Now let’s get cooking!
How to Make Mushroom & Gruyere Cottage Cheese Quiche
Okay, friends – time to work some kitchen magic! This quiche comes together in three simple steps, but I’ll walk you through each one because little tricks make all the difference. Grab your favorite pie dish (I use a 9-inch glass one) and let’s get started!
Step 1: Roast the Mushrooms
First, crank your oven to 375°F (190°C) – we want it nice and hot when our quiche goes in later. Now grab a large skillet (cast iron if you have it) and heat that teaspoon of olive oil over medium-high. Toss in your sliced mushrooms with a pinch of salt – listen for that satisfying sizzle!
Here’s my secret: don’t stir them too much! Let them sit for a good 3-4 minutes to develop those gorgeous golden-brown edges. Stir once, then let them cook another 5 minutes until they’re deeply caramelized and smell amazing. That rich umami flavor? That’s what makes this quiche special.
Step 2: Prepare the Egg Mixture
While those mushrooms work their magic, whisk together your eggs in a big bowl until they’re completely smooth. Now add the cottage cheese – don’t worry about little lumps, they’ll melt into creamy goodness while baking. Pour in the milk, sprinkle in the thyme, and season with salt and pepper.
Give it a good 20-second whisk until everything’s happily combined. The mixture will look a bit loose – that’s perfect! The cottage cheese thickens beautifully as it bakes.
Step 3: Assemble and Bake the Quiche
Grease your pie dish well (butter works best to prevent sticking), then scatter those glorious mushrooms evenly across the bottom. Slowly pour your egg mixture over them – it should come right to the edge. Now the best part: shower that shredded Gruyere over everything like edible snow!
Bake for 40-45 minutes until the top is golden and the center barely jiggles when nudged. Pro tip: If the edges brown too fast, tent with foil. Let it cool for 10 minutes before slicing – I know it’s hard to wait, but this keeps it from falling apart!
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Creamy 5-Ingredient Mushroom & Gruyere Cottage Cheese Quiche
A delicious quiche combining roasted mushrooms, creamy cottage cheese, and nutty Gruyere cheese. Perfect for brunch or dinner.
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
Ingredients
- 8 oz sliced mushrooms (Cremini or White)
- 1 tsp olive oil
- 1 ½ cups cottage cheese
- 4 large eggs
- ½ cup milk
- 1 cup shredded Gruyere cheese (Swiss works too)
- 1 tsp fresh thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium-high heat. Add the sliced mushrooms and sauté until golden brown, about 8-10 minutes.
- In a large bowl, whisk together the cottage cheese, eggs, milk, thyme, salt, and pepper.
- Stir the sautéed mushrooms into the egg mixture.
- Pour the mixture into a greased pie dish, then sprinkle Gruyere cheese on top.
- Bake for 40-45 minutes, or until the quiche is set and golden.
Notes
- Use fresh thyme for best flavor.
- Let the quiche cool slightly before slicing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 160mg
Tips for the Perfect Mushroom & Gruyere Cottage Cheese Quiche
After making this quiche more times than I can count (my family keeps requesting it!), I’ve picked up some foolproof tricks to guarantee success every single time:
- Use fresh thyme – dried just doesn’t give that same bright, herby punch. Rub the leaves between your fingers before adding to wake up the oils!
- Grease your dish well – I use butter and make sure to get all the nooks. This prevents that heartbreaking moment when your beautiful slice sticks.
- Let it rest 10 minutes after baking – I know it’s tempting to dive right in, but patience gives the custard time to set properly.
- Blot mushrooms if they release lots of liquid – too much moisture can make the quiche soggy.
Follow these simple tips, and you’ll have quiche perfection – golden, creamy, and packed with flavor!
Ingredient Substitutions & Variations
Don’t stress if you’re missing something – this quiche is super flexible! Swap Gruyere for Swiss or even sharp cheddar if that’s what’s in your fridge. No mushrooms? Sautéed spinach or caramelized onions work beautifully. For a dairy-free version, try silken tofu blended into the eggs instead of cottage cheese (sounds weird, but trust me, it works!). The beauty of quiche is how it adapts to whatever you’ve got on hand – get creative!
Serving Suggestions for Mushroom & Gruyere Cottage Cheese Quiche
This quiche shines no matter how you serve it! For brunch, I love pairing thick slices with a simple arugula salad tossed with lemon vinaigrette – the peppery greens cut through the richness perfectly. Dinner calls for roasted asparagus or garlicky green beans on the side. And honestly? A slice with fresh berries makes the best lazy weekend lunch. The possibilities are endless!
How to Store and Reheat Mushroom & Gruyere Cottage Cheese Quiche
Here’s the best part – this quiche tastes even better the next day! Let it cool completely, then cover tightly with plastic wrap or foil. It’ll keep beautifully in the fridge for up to 3 days. To reheat, pop individual slices in the microwave for 30-60 seconds, or warm the whole quiche in a 300°F oven for 10-15 minutes until heated through. The cheese gets extra melty and delicious!
Mushroom & Gruyere Cottage Cheese Quiche FAQs
I get asked about this quiche all the time – here are the most common questions that pop up from friends and readers!
Can I use frozen mushrooms instead of fresh?
Honestly? I don’t recommend it. Frozen mushrooms release too much water when they thaw, which can make your quiche soggy. If you’re really in a pinch, thaw them completely and squeeze out every last drop of liquid before sautéing. But fresh mushrooms caramelize so much better!
Is cottage cheese absolutely necessary?
It’s what gives this quiche its signature creamy texture! That said, you can swap in ricotta if you prefer – just know the flavor will be slightly different. Heavy cream works too, but you’ll lose that lovely protein boost from the cottage cheese.
Can I make this quiche ahead of time?
Absolutely! Assemble everything (minus baking) the night before, cover tightly, and refrigerate. Just add 5-10 minutes to the baking time since you’re starting with cold ingredients. The baked quiche also freezes beautifully for up to 2 months.
Why Gruyere? Can I use another cheese?
Gruyere melts beautifully and has that perfect nutty flavor, but Swiss or even sharp cheddar work great too. Just avoid super soft cheeses like mozzarella – they make the texture too wet.
Nutritional Information
While I love sharing recipes, I’m not a nutritionist – so please take these estimates with a grain of salt! The nutritional content can vary based on your specific ingredients (like the fat percentage in your cottage cheese or milk). What I can promise is that this quiche packs plenty of protein from the eggs and cottage cheese, making it a satisfying meal any time of day. For precise dietary needs, I always recommend consulting a professional or using your favorite nutrition calculator with your exact brands and measurements.
Final Thoughts
There you have it – my absolute favorite quiche that never fails to impress! Give it a try this weekend (or hey, why wait for the weekend?) and let me know how it turns out. I love hearing your kitchen adventures – tag me with your creations! Tag me with your creations!
