15 Mouthwatering Cottage Cheese Recipes Savory That Change Everything

You probably have a tub of cottage cheese in your fridge that’s begging for more than a breakfast spoon. What if I told you cottage cheese can turn weekday meals into bold, savory dishes you’ll crave? These cottage cheese recipes savory show you how to use that tangy, creamy base across lunches, snacks, mains, and sauces.

You’ll find easy dips, stuffed mains, pasta swaps, and breakfast ideas here. Each recipe highlights cottage cheese’s protein punch and silky texture. Try these savory cottage cheese recipes for quick meals, party appetizers, or make-ahead lunches you’ll actually want to eat. Pin your favorites and let cottage cheese become your new savory secret.

1. Creamy Herbed Cottage Cheese Dip

This dip turns plain cottage cheese into a party favorite. Bright herbs and lemon cut through the tangy creaminess. It’s smooth, slightly chunky, and spreadable. Serve as a veggie dip or a sandwich spread. If you like fresh flavors and herb-forward bites, this dip will be your go-to.

Ingredients

• 1 1/2 cups full-fat cottage cheese
• 1/2 cup Greek yogurt, plain
• 2 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika, plus extra for garnish

Instructions

1. Chill cottage cheese and Greek yogurt until cold before starting.
2. Add the cottage cheese, Greek yogurt, and lemon juice to a food processor.
3. Pulse 6–8 times until mostly smooth but slightly chunky. Scrape sides.
4. Add olive oil, garlic, and half the herbs. Pulse 3–4 times.
5. Taste and stir in salt, pepper, and more lemon if needed.
6. Transfer to a serving bowl and sprinkle with remaining herbs and smoked paprika.
7. Chill 30 minutes to let flavors meld.
8. Serve cold. If texture seems thin, strain cottage cheese briefly in cheesecloth before processing.

How to Serve It

• Spoon into a shallow bowl and drizzle 1 tsp olive oil on top. Add extra chives.
• Pair with crisp crudité, pita chips, or rye crackers.
• Keeps in an airtight container for 3 days in the fridge.
• Make ahead and refrigerate for up to 24 hours; stir before serving.
• Great for summer parties or picnic spreads.

2. Cottage Cheese Recipes Savory — Spinach & Feta Stuffed Chicken

These chicken breasts get a tangy, creamy filling thanks to cottage cheese. Spinach and feta add salt and texture. The exterior is seared, then roasted until juicy. Ideal for weeknight dinners or a weekend meal you’ll plate for guests. Expect bright spinach flavor and a creamy center that contrasts the crisped chicken.

Ingredients

• 4 boneless skinless chicken breasts (about 6 oz each)
• 1 cup full-fat cottage cheese, drained briefly
• 1/2 cup crumbled feta
• 1 cup fresh spinach, chopped
• 1 clove garlic, minced
• 1 tbsp fresh lemon zest
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp unsalted butter

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Pat chicken dry and slice a deep pocket lengthwise in each breast.
3. In a bowl, mix cottage cheese, feta, spinach, garlic, lemon zest, oregano, salt, and pepper.
4. Stuff each chicken pocket with about 1/4 of the filling. Secure with toothpicks.
5. Heat olive oil and butter in a skillet over medium-high heat.
6. Sear chicken 2–3 minutes per side until golden.
7. Transfer to the baking sheet and roast 18–22 minutes, until internal temp reaches 165°F (74°C).
8. Let rest 5 minutes before slicing. Remove toothpicks.
9. Spoon pan juices over chicken. Check doneness with a meat thermometer near the thickest part.

How to Serve It

• Slice and serve over rice, quinoa, or a bed of arugula.
• Garnish with lemon wedges and extra feta.
• Pairs with a crisp white wine or light beer.
• Store leftovers in an airtight container for 3 days.
• Make filling ahead and refrigerate up to 24 hours.

3. Cottage Cheese Savory Pancakes with Chives

These cottage cheese pancakes are tender, with cheesy pockets that melt in your mouth. They’re savory, slightly tangy, and great for brunch or a light dinner. The batter is quick; you’ll love the contrast of crisp edges and soft centers. If you enjoy cottage cheese’s texture, these pancakes are satisfying and high-protein.

Ingredients

• 1 cup full-fat cottage cheese
• 3/4 cup all-purpose flour
• 2 large eggs, room temperature
• 1/4 cup milk (whole or 2%)
• 2 tbsp chopped fresh chives
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter, for cooking
• 1/4 cup grated Parmesan (optional)
• 1 tsp lemon zest (optional)

Instructions

1. Mix cottage cheese, eggs, and milk in a bowl until combined.
2. Add flour, baking powder, salt, pepper, chives, and Parmesan. Stir until just combined.
3. Let batter rest 5 minutes; it will thicken slightly.
4. Heat a nonstick skillet over medium heat and add butter.
5. Spoon 2–3 tbsp batter per pancake. Cook 2–3 minutes until edges look set and bottoms are golden.
6. Flip carefully and cook another 1–2 minutes until golden and center springs back.
7. Repeat and keep pancakes warm on a sheet tray in a 200°F (95°C) oven.
8. Serve immediately with a dollop of sour cream. If pancakes sink in center, cook 30 seconds longer.

How to Serve It

• Stack and top with extra chives and a spoonful of sour cream.
• Pair with smoked salmon or a crisp salad.
• Store cooled pancakes in fridge for 2 days; reheat in a skillet.
• Batter can be made the night before; keep covered in fridge.
• Perfect for savory brunch or light weeknight dinners.

4. Cottage Cheese Recipes Savory — Mediterranean Stuffed Peppers

Roasted peppers become a filling, tangy vessel when stuffed with cottage cheese. Tomatoes, olives, and herbs make a Mediterranean mix. This dish is bright, savory, and vegetarian-friendly. The peppers caramelize at the edges while the filling stays creamy. You’ll love this for batch meals or a show-stopping side.

Ingredients

• 4 large bell peppers (mixed colors)
• 2 cups full-fat cottage cheese, drained
• 1 cup cherry tomatoes, quartered
• 1/2 cup pitted Kalamata olives, chopped
• 1/4 cup crumbled feta
• 1/4 cup chopped fresh basil
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F (200°C). Line a baking dish with foil.
2. Slice tops off peppers and remove seeds; reserve tops.
3. Drizzle peppers with 1 tbsp olive oil; roast 20 minutes until edges soften.
4. While peppers roast, combine cottage cheese, tomatoes, olives, feta, basil, olive oil, vinegar, oregano, salt, and pepper.
5. Remove peppers and reduce oven to 375°F (190°C).
6. Spoon filling into each pepper, pressing lightly to fill.
7. Cover loosely with foil and bake 12–15 minutes until filling is warmed through and peppers are tender.
8. For slight browning, broil 1–2 minutes watching closely.
9. Let rest 5 minutes before serving.

How to Serve It

• Plate peppers upright and drizzle with extra olive oil and basil.
• Serve with crusty bread or a light green salad.
• Store in fridge up to 3 days; reheat in a 350°F oven.
• Make filling up to 24 hours ahead; stuff and bake later.
• Great for Mediterranean-themed dinners and summer gatherings.

5. Cottage Cheese & Herb Stuffed Mushrooms

These stuffed mushrooms are creamy inside and crisp on top. Cottage cheese keeps the filling light but satisfying. Breadcrumbs add crunch and herbs lend freshness. They’re perfect as a savory appetizer or elegant snack. Expect earthy mushroom flavor and a tangy, herb-filled bite.

Ingredients

• 20 large white mushrooms, stems removed
• 1 1/2 cups cottage cheese, drained
• 1/4 cup grated Parmesan
• 2 tbsp cream cheese, softened
• 1/4 cup panko breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1 clove garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Brush mushroom caps with 1 tbsp olive oil and arrange gill-side up.
3. Combine cottage cheese, Parmesan, cream cheese, garlic, parsley, thyme, salt, and pepper in a bowl.
4. Spoon about 1 tbsp filling into each cap.
5. Toss panko with remaining olive oil and sprinkle over each mushroom.
6. Bake 18–22 minutes, until mushrooms are tender and topping is golden.
7. Let cool 5 minutes before transferring. Check doneness by piercing a mushroom with a fork; it should be tender.
8. Serve warm.

How to Serve It

• Arrange on a platter and garnish with extra parsley and lemon zest.
• Serve with crisp white wine or an herbal tea.
• Store leftovers in fridge for 2 days; reheat gently to avoid drying.
• Make filling ahead and stuff mushrooms just before baking.
• Perfect for cocktail parties or as a savory finger food.

6. Cottage Cheese Caesar Dressing

Swap mayo for cottage cheese in this Caesar dressing and keep the classic tang. It’s creamy, lemony, and clings to romaine beautifully. Anchovies add umami; garlic gives depth. This dressing is high-protein and great for anyone who likes bold, savory salads.

Ingredients

• 1 cup cottage cheese
• 2 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 2 anchovy fillets (optional), minced
• 1 garlic clove, minced
• 1/4 cup grated Parmesan
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2–3 tbsp water to thin, if needed

Instructions

1. Chill cottage cheese before making dressing.
2. Combine cottage cheese, lemon juice, Dijon, Worcestershire, anchovies, garlic, and Parmesan in a blender.
3. Blend until very smooth, about 30–45 seconds.
4. With blender running, slowly stream in olive oil to emulsify.
5. Add salt and pepper. Thin with water to desired consistency.
6. Taste and adjust lemon or salt as needed.
7. Chill 30 minutes for flavors to meld. Re-blend briefly before serving.
8. Store in fridge up to 4 days.

How to Serve It

• Toss with chopped romaine, croutons, and extra Parmesan.
• Use as a dip for grilled vegetables or a sandwich spread.
• Keeps well; shake or whisk before using.
• Make ahead for salads to use all week.
• Ideal for Caesar salads or as a savory dressing alternative.

7. Cottage Cheese Tzatziki-Style Sauce with Cucumber

This tzatziki-style sauce uses cottage cheese for a lighter spin. Crunchy cucumber and fresh dill brighten the tangy base. It’s cool and herb-forward. Use it on gyros, as a veggie dip, or with grilled meats. The texture is smooth with little bits of cucumber for freshness.

Ingredients

• 1 1/2 cups cottage cheese, drained
• 1/2 English cucumber, grated and excess water squeezed out
• 1/4 cup plain Greek yogurt
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh dill
• 1 clove garlic, minced
• 1 tsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp red wine vinegar (optional)

Instructions

1. Grate cucumber and press in a towel to remove moisture.
2. Combine cottage cheese and Greek yogurt in a blender; blend until smooth.
3. Stir in cucumber, lemon juice, dill, garlic, olive oil, salt, and pepper.
4. Taste and add red wine vinegar if desired.
5. Chill at least 1 hour to allow flavors to meld; texture firms slightly.
6. Stir before serving. If too thick, thin with a teaspoon of water.
7. Keeps in the fridge for 3 days.

How to Serve It

• Spoon over grilled lamb, chicken, or roasted vegetables.
• Serve with pita, falafel, or crudités.
• Refrigerate in airtight jar; shake or stir before using.
• Make a day ahead for stronger flavor.
• Great for Mediterranean-style meals or summer cookouts.

8. Cottage Cheese Savory Breakfast Bowl with Avocado & Tomato

This savory breakfast bowl is bright and satisfying. Creamy cottage cheese pairs with ripe avocado and acidic tomatoes. Toasted seeds add crunch and a nutty flavor. It’s a quick, high-protein start to your day that feels fresh and filling.

Ingredients

• 1 1/2 cups cottage cheese
• 1 ripe avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 2 tbsp pumpkin seeds, toasted
• 1 tbsp chopped fresh cilantro
• 1 tsp lemon juice
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tsp extra-virgin olive oil

Instructions

1. Spoon cottage cheese into a bowl.
2. Arrange avocado slices and cherry tomatoes on top.
3. Sprinkle pumpkin seeds, cilantro, salt, and pepper.
4. Drizzle lemon juice and olive oil over bowl.
5. Add red pepper flakes if you like heat.
6. Serve immediately. For firmer avocado, chill bowl 5–10 minutes before serving.

How to Serve It

• Add a poached or soft-boiled egg for extra protein.
• Pair with whole-grain toast or seeded crackers.
• Store cottage cheese separately if making ahead; assemble within 30 minutes of serving.
• Keeps refrigerated components for 24 hours, but assemble fresh.
• Perfect for weekday mornings or light lunches.

9. Cottage Cheese and Smoked Salmon Toast

This open-faced toast is elegant and fast. Cottage cheese adds creaminess while smoked salmon brings smoky saltiness. Capers and lemon brighten every bite. It’s great for brunch, light dinners, or an upscale snack. Expect silky textures and bold, briny flavors.

Ingredients

• 4 slices sourdough bread, toasted
• 1 1/2 cups cottage cheese
• 6 oz smoked salmon, sliced
• 2 tbsp capers, drained
• 1/4 small red onion, thinly sliced
• 2 tbsp fresh dill, chopped
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/4 tsp black pepper
• 1 tbsp olive oil (optional)

Instructions

1. Toast sourdough slices until golden and crisp.
2. Mix cottage cheese, lemon juice, zest, and black pepper in a bowl.
3. Spread about 1/3 cup cottage cheese on each toast.
4. Fold smoked salmon slices and layer atop each piece.
5. Top with capers, red onion, and dill.
6. Drizzle olive oil if desired.
7. Serve immediately to keep toast crisp.

How to Serve It

• Garnish with extra dill and lemon wedges.
• Pair with a light white wine, sparkling water, or herbal tea.
• Eat assembled immediately; toast will sog if stored.
• Keep salmon and cheese separate in fridge for 1 day if prepping ahead.
• Great for brunch spreads and light entertaining.

10. Cottage Cheese Ranch-Style Loaded Potato Skins

Potato skins get a creamy, lighter twist with cottage cheese. Bacon and cheddar add comfort; chives bring brightness. Crispy edges contrast a soft, tangy filling. These skins work for game nights or family dinners. Expect crunchy shells and a flavorful, satisfying filling.

Ingredients

• 4 medium russet potatoes
• 1 1/2 cups cottage cheese, drained
• 1/2 cup shredded sharp cheddar
• 6 slices cooked bacon, crumbled
• 2 tbsp sour cream
• 2 tbsp chopped chives
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 425°F (220°C). Scrub potatoes and dry.
2. Rub potatoes with olive oil and bake 50–60 minutes until tender (fork test).
3. Let cool until safe to handle, about 15 minutes.
4. Cut potatoes in half lengthwise and scoop out most flesh, leaving 1/4 inch shell.
5. Brush insides with oil and bake skins 10 minutes until crisp.
6. Mix cottage cheese, sour cream, cheddar, garlic powder, salt, and pepper.
7. Fill skins with mixture and top with bacon crumbles.
8. Bake 8–10 minutes until heated and cheese melts.
9. Garnish with chives and serve hot.

How to Serve It

• Arrange on a platter and add extra sour cream.
• Serve with a chilled beer or soda for game day.
• Store leftovers in fridge for 3 days; reheat in oven for crispness.
• Make potato shells ahead and fill before baking.
• Great fall or winter comfort food.

11. Cottage Cheese Recipes Savory — Creamy Cottage Cheese Alfredo Pasta

Swap heavy cream for cottage cheese in this Alfredo-style pasta. Pureed cottage cheese yields a silky, lower-fat sauce. Garlic and Parmesan give classic flavor. It clings to pasta with a velvety finish. This is for nights when you want comfort without a heavy sauce.

Ingredients

• 12 oz fettuccine or tagliatelle
• 2 cups cottage cheese
• 1/2 cup grated Parmesan
• 2 cloves garlic, minced
• 1/4 cup milk
• 2 tbsp unsalted butter
• 1/4 tsp nutmeg
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil (optional)

Instructions

1. Bring a large pot salted water to a boil. Cook pasta 9–11 minutes until al dente.
2. While pasta cooks, blend cottage cheese, milk, and Parmesan until smooth.
3. In a skillet, melt butter over medium heat. Add garlic and cook 30 seconds.
4. Pour in blended cottage cheese mixture and stir until warm and slightly thickened.
5. Add nutmeg, salt, and pepper. Simmer 2–3 minutes; do not boil.
6. Drain pasta, reserving 1/2 cup pasta water.
7. Toss pasta with sauce, adding reserved water a tablespoon at a time to reach desired creaminess.
8. Stir in parsley and olive oil if using.
9. Serve immediately with extra Parmesan.

How to Serve It

• Top with cracked black pepper and more Parmesan.
• Add grilled chicken or sautéed mushrooms for protein.
• Store sauce separately from pasta for 2 days; reheat gently with small splashes of milk.
• Make sauce ahead and reheat on low, stirring constantly.
• Ideal for cozy weeknight dinners.

12. Cottage Cheese Mashed Potatoes with Garlic & Parmesan

Mashed potatoes get ultra-creamy with cottage cheese. Garlic and Parmesan bring savory warmth. The texture is fluffy and moist without heavy cream. It’s an easy side that pairs with roasted meats or vegetarian mains. Expect rich flavor and smooth mouthfeel.

Ingredients

• 2 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1 cup cottage cheese
• 1/4 cup grated Parmesan
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 cup milk (or more)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped chives

Instructions

1. Place potatoes in a pot and cover with cold water. Add 1 tsp salt.
2. Bring to a boil and cook 15–18 minutes until fork-tender.
3. Drain and return to pot. Let steam dry 1–2 minutes.
4. Mash potatoes with butter and garlic.
5. Stir in cottage cheese, Parmesan, and milk until creamy.
6. Adjust seasoning with more salt and pepper to taste.
7. If too thick, add milk 1 tbsp at a time to reach desired consistency.
8. Serve topped with chives. Holds warm in a covered dish for 30 minutes.

How to Serve It

• Spoon next to roast chicken, pork, or a vegetarian mushroom gravy.
• Garnish with extra butter and chives.
• Store leftovers in fridge for 3 days; reheat gently with a splash of milk.
• Mash made up to 24 hours ahead and gently rewarm.
• Great for holiday tables as a lighter mash option.

13. Cottage Cheese & Pesto Flatbread

This flatbread uses cottage cheese as creamy dollops over bright pesto. Roasted tomatoes add sweetness. It’s crisp at the edges and soft in the center. The pesto and cottage cheese make a savory pairing that’s fresh and satisfying. Perfect for casual dinners or sharing.

Ingredients

• 1 store-bought pizza dough (about 12 oz)
• 1 cup cottage cheese, drained
• 1/3 cup pesto
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup fresh arugula, for topping

Instructions

1. Preheat oven to 475°F (245°C) and heat a baking stone or tray.
2. Toss cherry tomatoes with 1 tbsp olive oil and salt; roast 10 minutes until softened.
3. Roll dough into a 12-inch oval and brush edges with remaining olive oil.
4. Spread pesto across dough, leaving a small rim.
5. Sprinkle mozzarella evenly.
6. Drop cottage cheese by spoonfuls across the flatbread.
7. Scatter roasted tomatoes and Parmesan.
8. Bake on hot stone 10–12 minutes until crust is golden and cheese bubbles.
9. Top with fresh arugula and a grind of black pepper. Let rest 2 minutes before slicing.

How to Serve It

• Slice into wedges and drizzle with extra pesto or balsamic glaze.
• Pair with a crisp salad or chilled white wine.
• Store leftovers in fridge for 2 days; reheat in oven for crispness.
• Make dough ahead and top just before baking.
• Great for light dinners or party platters.

14. Cottage Cheese Stuffed Meatballs with Marinara

Meatballs hide a creamy cottage cheese center that melts into saucy goodness. The filling keeps meatballs moist and adds tang. Simmering in marinara infuses them with tomato flavor. These are a fun party bite or family dinner twist. Expect juicy, tender meat with a creamy surprise.

Ingredients

• 1 lb ground beef (80/20) or mix beef/pork
• 3/4 cup cottage cheese, drained
• 1/2 cup fresh breadcrumbs
• 1/4 cup grated Parmesan
• 1 large egg, room temperature
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups marinara sauce, warmed
• 2 tbsp olive oil

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
3. Divide mixture into 12 portions. Flatten each and place 1 tsp cottage cheese in center.
4. Wrap meat around filling and roll into balls, sealing edges.
5. Heat olive oil in skillet over medium-high and brown meatballs 2–3 minutes per side.
6. Transfer browned meatballs to baking sheet and bake 12–15 minutes until internal temp 160°F (71°C).
7. Add meatballs to warm marinara and simmer 5 minutes.
8. Serve hot with basil and extra Parmesan.

How to Serve It

• Over pasta, polenta, or in crusty rolls for meatball subs.
• Garnish with torn basil and grated Parmesan.
• Store in sauce in fridge up to 3 days; reheat gently.
• Make meatballs ahead and freeze before cooking for quick meals.
• Great for family dinners or potlucks.

15. Cottage Cheese Savory Quiche with Leeks and Bacon

This quiche uses cottage cheese in the custard for a tangy, creamy interior. Leeks and bacon add savory depth. The texture is silky and light compared to heavy cream versions. It’s excellent for brunch or a light supper. Expect a flaky crust and a bright, savory filling.

Ingredients

• 1 9-inch pie crust, unbaked
• 1 1/2 cups cottage cheese
• 4 large eggs, room temperature
• 1/2 cup milk
• 1 cup leeks (white and light-green), thinly sliced
• 6 slices bacon, cooked and crumbled
• 1/2 cup shredded Gruyère or Swiss
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter

Instructions

1. Preheat oven to 375°F (190°C). Blind-bake pie crust 10 minutes with weights.
2. Melt butter in a skillet over medium; sauté leeks 4–5 minutes until soft.
3. In a blender, pulse cottage cheese until smooth, about 20 seconds.
4. Whisk eggs, milk, thyme, salt, and pepper. Stir in pureed cottage cheese.
5. Scatter leeks, bacon, and Gruyère in the par-baked crust.
6. Pour custard into crust carefully.
7. Bake 35–40 minutes until center barely jiggles and top is golden.
8. Insert a knife near the center; it should come out mostly clean.
9. Let quiche rest 15 minutes before slicing.

How to Serve It

• Serve warm or at room temperature with a green salad.
• Garnish with fresh thyme or chives.
• Refrigerate slices for 3 days; reheat in oven to maintain crust texture.
• Quiche freezes well; wrap tightly and freeze for up to 2 months.
• Great for brunches, potlucks, or weekend breakfasts.

You’ve just scrolled through a wide range of savory cottage cheese recipes savory enough to suit breakfasts, weeknight dinners, party spreads, and everything in between. From dips and dressings to stuffed mains and pasta swaps, cottage cheese proves its worth as a versatile, high-protein hero you’ll turn to again.

Save or pin this list so you can try a few each week. Which recipe will you make first — a quick dip, a cozy pasta, or a showy stuffed chicken? Share your favorites with friends or family and invite them over to taste your new savory secrets.