Buttery leeks, smoky bacon, and a creamy egg custard — all cradled in a wholesome oat crust made with cottage cheese. This leek quiche is the kind of brunch that feels indulgent but eats light.
The cottage cheese and psyllium create a sturdy, protein-rich base with no heavy pastry required. If you enjoy lighter bakes, our tall and fluffy cottage cheese casserole is another keeper.
Ingredients
For the crust:
- 200 g (7 oz) cottage cheese (5% fat)
- 1 egg
- 80 g (3/4 cup) oat flour (adjust for consistency)
- 6 g (1 tsp) psyllium husk
- 1 tsp baking powder
- Pinch of salt
- 1 tbsp olive oil
For the filling:
- 4 leeks, white and light green parts
- 2 eggs
- 250 ml (1 cup) light cream (10%)
- 2 strips bacon
- 20 g (3/4 oz) mozzarella
- A little grated Parmesan
- Spices: basil, garlic, salt, black pepper, oregano
Instructions
- Blend the cottage cheese until smooth, then mix in the egg, oat flour, psyllium, baking powder, salt, and olive oil. Rest the dough for 5-7 minutes.
- Press the dough into a pie dish, forming a base with sides.
- Slice the leeks and scatter over the crust along with the chopped bacon.
- Whisk the eggs with the cream and spices, then pour over the filling.
- Sprinkle with mozzarella and Parmesan.
- Bake at 180°C (350°F) for 20-30 minutes until golden and set.
Tips
- Blend the cottage cheese until completely smooth — any lumps will make the crust crumbly.
- Wash the leeks well; grit loves to hide between the layers.
- Let the quiche rest for 10 minutes before slicing so the custard sets cleanly — seriouseats.com has excellent guides on quiche technique.
Nutrition (per 100 g): 170 kcal · protein 8 g · fat 10 g · carbs 10 g.
Round out your brunch table with our smoked salmon roll in a cheese wrap or the creamy baked salmon pasta for a heartier spread.