Cottage Cheese and Spinach Crustless Quiche Recipe

Introduction

This Cottage Cheese and Spinach Crustless Quiche is a light, healthy, and flavorful dish perfect for breakfast, brunch, or a simple dinner. Packed with fresh vegetables and creamy cheese, it’s easy to prepare and naturally gluten-free. Let’s dive into this delicious recipe that will quickly become a favorite.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 1/2 bell pepper, diced
• 2 cups fresh baby spinach, chopped
• 1 1/2 cups cottage cheese
• 4 large eggs
• 1 cup shredded cheddar cheese (or half cheddar, half mozzarella)
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a skillet, heat olive oil over medium heat and sauté diced onion and bell pepper until soft, about 3-4 minutes.
3. Step 3: Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with garlic powder, salt, and pepper, then let the mixture cool slightly.
4. Step 4: In a large bowl, whisk together eggs, milk, and cottage cheese until smooth. Stir in Italian seasoning along with additional salt and pepper to taste.
5. Step 5: Gently fold the shredded cheese and the sautéed vegetable mixture into the egg mixture.
6. Step 6: Grease a 9-inch pie dish and pour the quiche mixture evenly into it.
7. Step 7: Bake for 40-45 minutes until the top is golden brown and the center is set. Allow to cool for 5-10 minutes before slicing.
8. Step 8: Serve warm or at room temperature.

Tips & Variations

• Swap out the bell pepper for mushrooms or zucchini for a different vegetable twist.
• Use part-skim or full-fat cottage cheese depending on your preference for creaminess.
• For extra flavor, add fresh herbs like dill or parsley to the mixture.
• If you prefer a crust, a simple pie crust or a base made from crushed crackers can be added before pouring in the filling.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave or in a low-temperature oven until warmed through. This quiche can also be frozen in portions for up to 1 month; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw and squeeze out excess moisture before adding it to the sautéed vegetables to avoid a watery quiche.

Is this recipe gluten-free?

Yes, this crustless quiche is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.

Cottage Cheese and Spinach Crustless Quiche Recipe

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★★★★★

4.6 from 109 reviews

A delicious and healthy Cottage Cheese and Spinach Crustless Quiche that is packed with fresh vegetables and cheese. This easy-to-make quiche is perfect for breakfast, brunch, or a light dinner, and it’s baked without a crust for a lower-carb option. The combination of sautéed spinach, bell pepper, and onion mixed with cottage cheese and eggs creates a creamy, protein-rich dish that’s both satisfying and nutritious.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Vegetables and Oil

• 1 tablespoon olive oil
• 1 small onion, diced
• 1/2 bell pepper, diced
• 2 cups fresh baby spinach, chopped

Dairy and Eggs

• 1 1/2 cups cottage cheese
• 4 large eggs
• 1 cup shredded cheddar cheese (or half cheddar, half mozzarella)
• 1/2 cup milk

Seasonings

• 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking.
2. Sauté Vegetables: Heat olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until they soften, about 3-4 minutes, releasing their natural sweetness.
3. Cook Spinach: Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with garlic powder, salt, and pepper. Remove from heat and allow the mixture to cool slightly to prevent scrambling the eggs later.
4. Mix Wet Ingredients: In a large bowl, whisk together the eggs, milk, and cottage cheese until the mixture is smooth and well combined. Stir in the Italian seasoning along with additional salt and pepper to enhance the flavor.
5. Combine Ingredients: Gently fold in the shredded cheese and the sautéed vegetable mixture, mixing everything evenly but carefully to maintain the texture.
6. Prepare Baking Dish: Grease a 9-inch pie dish thoroughly to prevent sticking, then pour the quiche mixture into the dish, spreading it evenly.
7. Bake: Place the pie dish in the preheated oven and bake for 40-45 minutes until the top turns a golden brown and the center is fully set, indicating it’s cooked through.
8. Cool and Serve: Allow the quiche to cool for 5-10 minutes after baking to let it firm up for easier slicing. Serve warm or at room temperature to enjoy its full flavor.

Notes

• You can substitute half of the cheddar cheese with mozzarella for a milder cheese flavor.
• For an added protein boost, consider adding cooked and crumbled bacon or sausage.
• This quiche can be stored in the refrigerator for up to 3 days and reheated gently before serving.
• If you prefer a spicier flavor, add red pepper flakes or a dash of cayenne pepper to the seasoning.
• Use fresh spinach instead of baby spinach if preferred; just chop roughly and cook the same way.

Keywords: Cottage Cheese, Spinach, Crustless Quiche, Low Carb, Healthy Breakfast, Easy Brunch Recipe, Baked Egg Dish