Why You’ll Love This Recipe
This crustless quiche is ideal for anyone looking for a simple, nourishing meal that doesn’t compromise on taste. It’s a fantastic way to use up extra eggs or greens, and thanks to the cottage cheese, it delivers a creamy texture without needing heavy cream. Whether you’re eating low-carb, meal-prepping for the week, or just in the mood for something comforting and healthy, this quiche fits the bill. Plus, it’s easy to customize with your favorite veggies or cheeses.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
eggs
cottage cheese
frozen spinach (thawed and well-drained)
shredded cheddar cheese
onion (finely chopped)
garlic (minced)
salt
black pepper
optional: nutmeg, red pepper flakes, or other seasonings of your choice
Directions
- Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or baking dish.
- In a large mixing bowl, whisk together the eggs and cottage cheese until well combined.
- Stir in the thawed and drained spinach, shredded cheddar cheese, chopped onion, garlic, salt, and pepper. Mix until evenly distributed.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake for 35–40 minutes or until the center is set and the top is lightly golden.
- Let the quiche rest for 5–10 minutes before slicing and serving.
Servings and timing
This recipe serves 6 and takes approximately 10 minutes to prepare and 40 minutes to cook. Total time: about 50 minutes.
Variations
- Add more vegetables: Mushrooms, bell peppers, or tomatoes work great.
- Try a different cheese: Feta, mozzarella, or Swiss can be used instead of cheddar.
- Make it spicy: Add chopped jalapeños or red pepper flakes for a little heat.
- Boost the protein: Add chopped cooked bacon, ham, or turkey sausage.
- Make it dairy-free: Use a plant-based cottage cheese and vegan cheese alternatives.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a slice in the microwave for 30–60 seconds or warm in a 300°F (150°C) oven until heated through. This quiche can also be frozen; wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use fresh spinach instead of frozen?
Yes, but make sure to sauté it first to remove excess moisture and reduce the volume.
Can I make this quiche ahead of time?
Absolutely. You can bake it the day before, refrigerate it, and reheat before serving.
Is this quiche suitable for a low-carb or keto diet?
Yes, it’s naturally low in carbs and fits well into a low-carb or keto-friendly meal plan.
Can I substitute the cottage cheese?
Yes, ricotta cheese or Greek yogurt can be used as a substitute for cottage cheese.
How do I prevent the quiche from being watery?
Be sure to drain the spinach thoroughly and avoid adding too much moisture-rich produce.
Can I use egg whites only?
Yes, though it may change the texture slightly. Use about 2 egg whites for each whole egg.
What’s the best way to drain frozen spinach?
Place it in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
Can I bake this in muffin tins?
Yes, divide the mixture into a greased muffin tin and reduce the baking time to about 20–25 minutes.
What type of cottage cheese works best?
Full-fat or low-fat cottage cheese both work, but avoid fat-free for best flavor and texture.
Can I serve this cold?
Yes, it’s delicious cold or at room temperature, making it great for picnics or meal prep.
Conclusion
Cottage Cheese & Spinach Crustless Quiche is a versatile, healthy, and satisfying dish that’s easy to prepare and even easier to enjoy. With its creamy texture and savory flavor, it’s a smart choice for busy mornings, light lunches, or nutritious dinners. Whether you’re serving it fresh out of the oven or enjoying leftovers, this crustless quiche is sure to become a staple in your kitchen.
PrintCottage Cheese & Spinach Crustless Quiche
This Cottage Cheese & Spinach Crustless Quiche is a protein-packed, gluten-free, and low-carb dish made with eggs, cottage cheese, spinach, and cheddar. It’s an easy, healthy option for breakfast, brunch, or a light dinner.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 1 cup frozen spinach, thawed and well-drained
- 1 cup shredded cheddar cheese
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: pinch of nutmeg, red pepper flakes, or other preferred seasonings
Instructions
Preheat oven to 375°F (190°C) and grease a 9-inch pie dish or baking dish.
- In a large bowl, whisk together the eggs and cottage cheese until well combined.
- Stir in the thawed, drained spinach, shredded cheddar, chopped onion, garlic, salt, pepper, and any optional seasonings. Mix until evenly distributed.
- Pour the mixture into the prepared dish and smooth the top with a spatula.
- Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
- Let rest for 5–10 minutes before slicing and serving.
Notes
- Make sure to squeeze all excess water from the spinach to prevent a watery quiche.
- Substitute cottage cheese with ricotta or Greek yogurt if desired.
- This quiche is great served warm, cold, or at room temperature.
- Bake in muffin tins for portioned, portable servings (adjust bake time to 20–25 minutes).
- Can be made ahead and stored in the fridge or freezer.
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 2g
- Sodium: 390mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 190mg
