Crustless Cottage Cheese Sweet Potato Quiche is high in protein, cheesy, and so easy to make. Creamy, flavorful, and just as good cold as it is warm!
Why You’ll Love This Recipe
This sweet potato quiche is inspired by my crustless cottage cheese zucchini quiche. It has the same creamy, high protein base made without heavy cream or milk, plus a cozy, slightly sweet upgrade from the sweet potatoes.
This sweet potato cottage cheese quiche is simple, wholesome, and feels a little special without any extra effort. You can serve it for breakfast, brunch or as a side dish with dinner, it fits right into everyday life.
It’s one of those recipes that tastes even better cold, which makes it perfect for meal prep.
Ingredients for Cottage Cheese Sweet Potato Quiche
- Sweet potatoes: Shred 4 cups of raw sweet potato, skin on or off.
- Eggs: 5 large eggs provide structure, richness, and a light, fluffy texture.
- Cottage cheese: 2% or 4% is best in this cottage cheese recipe because it releases less liquid. It keeps the quiche creamy without making it watery.
- Cheese: Cheddar, gouda, or Havarti all go really well with sweet potatoes. I used sharp cheddar cheese, and it gave the quiche a nice, flavorful kick.
- All-purpose flour: Helps the quiche set without changing the flavor. You can also swap in gluten-free flour, if needed.
- Fresh herbs: Green onions or chives add a bright, mild onion flavor.
- Spices: Onion powder, garlic powder, smoked paprika, chili powder, salt and pepper.
Recipe Tip
There’s no need to peel the sweet potatoes, leaving the skin on adds extra nutrients and texture. Of course, you can peel them, if you prefer.
How to Make Crustless Sweet Potato Quiche
Preheat your oven to 375 F and grease a 9-inch pie dish.
- Mix the ingredients: In a large bowl, combine shredded sweet potatoes, eggs, cottage cheese, cheddar, green onion, flour, and spices. Stir everything together until well combined.
- Assemble: Pour the mixture into your greased pie dish and level with spatula.
- Bake it: Bake for about 55 minutes or until the center isn’t jiggly anymore.
- Cool and serve: Let the quiche cool on a wire rack for around 2 hours. Loosen the edges, slice into 8 pieces, and enjoy warm or cold.
Tips for Best Results
Quick tips for making the ultimate high protein quiche!
- Grease pie dish well: Because there’s no crust, the quiche can stick to the pan.
- Bake low and slow: Don’t crank up the oven temperature to speed things up. If your oven runs cool, bake a little longer instead. Otherwise, the quiche could burn on the outside without cooking through in the middle.
- Bake it though: Ovens vary, so bake until edges are set and the top is golden. A slight wobble is fine, but a toothpick should come out clean.
- Let it set: It will be more soft right after baking, you’ll need to give at about 2 hours to set.
- Other flours: This recipe will work with all-purpose, gluten free, or whole wheat flour. You can use coconut flour, but use less since it’s more absorbent. Almond or oat flour might not hold the quiche together.
Variations
- Veggie mix-ins: Add spinach or previously sauteed zucchini, bell peppers, or mushrooms.
- Protein boost: Mix in cooked bacon, sausage, or shredded chicken.
- Sweet potato swaps: Use butternut squash or pumpkin for a similar cozy flavor.
- Egg whites: Replace 1 large egg with 3 tablespoons of egg whites.
- Air fryer quiche: Line the basket with parchment and spray with cooking spray. Spread in the quiche mixture and air fry at 320 F for 30 minutes. Check doneness with a toothpick.
How to Store and Reheat
Store: Leftovers can be covered up and refrigerated for 5 days.
Freeze: For up to 3 months. Keeping it whole helps it stay moist, but slices are easier to grab and thaw, just eat them a bit sooner.
Reheat: Honestly, I love mine cold. If you prefer it warm, the microwave works best, the oven can dry it out.
More Quiche Recipes to Try
More Sweet Potato Recipes
Crustless Cottage Cheese Sweet Potato Quiche
Equipment
Video
Ingredients
- 4 cups raw sweet potatoes, shredded (skin on or off)
- 5 large eggs
- 1 1/2 cups cottage cheese
- 3/4 cup cheddar, gouda or havarti cheese, shredded
- 1/4 cup green onions or chives, finely chopped
- 3/4 cup all-purpose flour, whole wheat or gluten-free flour
- 1/2 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Cooking spray, I use Misto
Instructions
- Preheat oven to 375 degrees F and spray 9" pie dish with cooking spray. Set aside.
- In a large bowl, add shredded sweet potatoes, eggs, cottage cheese, cheddar cheese, green onion, flour, onion powder, garlic powder, smoked paprika, chili powder, salt and pepper. Stir with spatula until well combined.
- Transfer mixture to previously prepared baking dish and bake for 55 minutes or until it's no more jiggly in the middle.
- Remove from the oven and let cool on a wire rack for about 2 hours. Loosen the edges with spatula and cut into 8 slices. Enjoy warm or cold (I love cold quiche!).
Notes
- Store: Refrigerate leftovers covered for up to 5 days.
- Freeze: In an airtight container for up to 3 months. Unsliced quiche will stay more moist. Slices are easier to thaw but use faster.
- Reheat quiche? I love mine cold. It is so good! If you must, I recommend a microwave otherwise it will dry out in the oven.
- Air fryer: Line air fryer basket with unbleached parchment paper and spray well with cooking spray. Add mixture, level with spatula and bake in preheated air fryer to 320 F degrees for 30 minutes. Do toothpick test in the center for doneness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
