Introduction

This Cottage Cheese and Spinach Crustless Quiche is a healthy, flavorful dish perfect for breakfast, brunch, or a light dinner. Packed with fresh spinach and creamy cottage cheese, it’s easy to prepare and naturally gluten-free. Enjoy a delicious, savory meal without the fuss of making a crust.

Cottage Cheese and Spinach Crustless Quiche Recipe - Recipe Image

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

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

Tips & Variations

For added flavor, try incorporating cooked mushrooms or sun-dried tomatoes into the vegetable mix.
Use low-fat or non-dairy milk to make this quiche lighter or dairy-free.
Swap out the cheddar and mozzarella for your favorite cheeses like feta or goat cheese.
Ensure you don’t overcook the quiche to keep it moist and tender inside.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave for about 30 seconds or in a preheated oven at 325°F (160°C) for 10-15 minutes until warm. This quiche can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quiche ahead of time?

Yes, you can prepare the quiche mixture and refrigerate it overnight before baking. Just bake it fresh for best texture and taste.

Is this recipe gluten-free?

Absolutely. Since this quiche has no crust, it’s naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.

Cottage Cheese and Spinach Crustless Quiche Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

This Cottage Cheese and Spinach Crustless Quiche is a wholesome, protein-packed breakfast or brunch option that’s both delicious and easy to make. Featuring sautéed onions, bell peppers, and fresh spinach combined with creamy cottage cheese and a blend of cheddar and mozzarella cheeses, this quiche is baked to golden perfection without the need for a crust. It’s a perfect low-carb dish that’s flavorful, satisfying, and ideal for anyone looking to enjoy a nutritious meal.

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

Scale

Vegetables

1 small onion, diced
1/2 bell pepper, diced
2 cups fresh baby spinach, chopped

Dairy & Eggs

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

Pantry

1 tablespoon olive oil
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the quiche.
Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper, sautéing until soft, about 3-4 minutes.
Cook Spinach: Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season the mixture with garlic powder, salt, and pepper. Allow to cool slightly to avoid cooking the eggs prematurely.
Prepare Egg Mixture: In a large bowl, whisk together the eggs, milk, and cottage cheese until smooth. Stir in the Italian seasoning along with additional salt and pepper to taste.
Combine Ingredients: Gently fold in the shredded cheese and the sautéed vegetable mixture, ensuring everything is evenly incorporated.
Pour into Dish: Grease a 9-inch pie dish to prevent sticking, then pour the quiche mixture evenly into the dish.
Bake: Bake in the preheated oven for 40-45 minutes, or until the top turns golden brown and the center is set and firm to the touch.
Cool and Serve: Remove the quiche from the oven and allow it to cool for 5-10 minutes before slicing. Serve warm or at room temperature for best flavor and texture.

Notes

You can substitute the cheddar and mozzarella with your preferred cheese blend.
To make the quiche more filling, add cooked bacon or ham if desired.
For a dairy-free version, substitute the milk and cheeses with appropriate alternatives, and use tofu instead of cottage cheese.
Ensure vegetables are well cooled before mixing to prevent scrambling the eggs.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: crustless quiche, cottage cheese, spinach, baked eggs, healthy breakfast, low carb quiche, easy brunch recipe