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Bacon and Mushroom Cheese Pie

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  • 500 g cottage cheese, 2% or low fat, excess liquid pressed out well
  • 1 cup mozzarella, shredded
  • 3 eggs, lightly beaten
  • 1 Tbsp canola oil
  • 1-1/2 tsp dried dill
  • 1/4 tsp salt and pepper
  • 1 Tbsp butter
  • 1 red bell pepper, chopped
  • 1 cup cremini mushrooms, chopped
  • 1/2 cup green onion, sliced
  • 1 zucchini, grated on a box grater (about 1-1/2 cups)
  • 1-142 g/5 oz. pkg of baby spinach
  • 8 strips of bacon, chopped, cooked and drained on paper towel (optional)


  • In a bowl stir together cottage cheese, mozzarella cheese, eggs, canola oil, dill and salt and pepper. Set aside.
  • Sauté in a large pan over medium-high heat the butter and red peppers for about 2 minutes. Add mushrooms and onions and sauté for 2 more minutes or until softened. Add zucchini and cook for 1 minute. Add baby spinach and stir to combine and allow to wilt for 1-2 minutes. Remove from heat.
  • Stir in bacon (if using) and the egg mixture until combined. Pour into a 10" pie plate and bake at 350ºF for 50-55 minutes until set in the centre.