Ingredients:

  • 6 oz Bacon Lardons (or thickly cut bacon, diced)
  • 1/2 medium Yellow Onion, finely diced
  • 1 cup Gruyère Cheese, grated
  • 1 teaspoon Fresh Thyme Leaves
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 cup Cottage Cheese (2% or 4%)
  • 4 Large Eggs
  • 1/2 cup Whole Milk (or Half-and-Half)
  • 1 teaspoon Dijon Mustard
  • 1/4 teaspoon Salt (adjust based on bacon)
  • Pinch of freshly grated Nutmeg

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or 8x8 inch baking dish.
  2. Sauté the bacon lardons in a skillet until crispy. Remove bacon with a slotted spoon, reserving 1 tablespoon of fat. Add diced onion to the reserved fat and sauté until softened (about 5 minutes). Set both bacon and onions aside.
  3. In a blender or food processor, combine the cottage cheese, eggs, milk, Dijon mustard, salt, pepper, and nutmeg. Blend until the mixture is completely smooth to ensure a silky texture.
  4. Sprinkle half of the grated Gruyère evenly over the bottom of the prepared pie dish. Top with the cooked bacon, sautéed onions, and fresh thyme. Sprinkle the remaining Gruyère over the top.
  5. Gently pour the blended cottage cheese mixture over the solids in the pie dish. Give the dish a very gentle shake to settle the ingredients evenly.
  6. Bake for 45 to 55 minutes. The quiche is done when the edges are set and lightly golden, and a knife inserted near the centre comes out mostly clean (a slight wobble is acceptable).
  7. Let the Crustless Cottage Cheese Quiche Lorraine cool on a wire rack for at least 15 minutes before slicing and serving to allow the structure to fully firm up.