Preparation Steps

• Position a rack in the middle of the oven and preheat to 375°F. If your frozen crust packaging has blind-bake instructions, follow those; otherwise prick the bottom of the crust a few times with a fork and bake empty for 8–10 minutes to prevent a soggy bottom.
• While the crust par-bakes, crisp the bacon in a skillet over medium heat until browned; transfer to a paper towel-lined plate and chop once cool. Save a teaspoon of the drippings to toss with the scallions if you like a little extra savory flavor.
• In a blender or food processor, combine the cottage cheese, eggs, half-and-half, sea salt, pepper, and smoked paprika. Pulse until the mixture is very smooth and homogenous — this gives the quiche a silkier, more uniform custard than whisking alone.
• Stir the chopped bacon, sliced scallions and 3/4 cup of the shredded cheddar into the blended custard. Reserve the remaining cheese for a topping. Taste and adjust seasoning with a little extra salt or pepper if needed.
• Reduce oven heat to 350°F. Pour the custard mixture into the warm par-baked crust, smoothing the top. Scatter the remaining cheddar evenly over the surface.
• Bake the quiche at 350°F until the edges are set and the center is just slightly wobbly, about 30–35 minutes. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
• Remove from the oven and let the quiche rest on a wire rack for 15–20 minutes before slicing — this resting step helps the custard finish setting and makes cleaner slices.
• Slice into 6 wedges and serve warm or at room temperature. Leftovers keep well in the refrigerator for up to 4 days and can be reheated gently in a 325°F oven or microwave.