Cottage Cheese and Spinach Crustless Quiche is a light yet satisfying dish that delivers creamy texture, tender greens, and rich savory flavor without the need for a traditional pastry crust. It is simple to prepare, protein-packed, and perfect for breakfast, brunch, or even a light dinner.
What makes Cottage Cheese and Spinach Crustless Quiche so appealing is its balance. The cottage cheese creates a soft, almost custard-like interior while keeping the dish lighter than heavy cream-based quiches. Spinach adds freshness and subtle earthiness, blending beautifully with eggs and melted cheese.
Because it is crustless, this quiche comes together quickly and works well for meal prep. It slices cleanly, reheats beautifully, and feels wholesome without sacrificing flavor.
Ingredients Overview
Cottage cheese is the star of Cottage Cheese and Spinach Crustless Quiche. It adds moisture, creaminess, and protein while keeping the texture light. Small-curd cottage cheese blends more smoothly into the mixture.
Large eggs provide structure and help the quiche set properly. They create the classic custard base that binds everything together.
Fresh spinach adds color, nutrients, and a mild earthy flavor. Baby spinach works best because it wilts quickly and blends easily into the egg mixture. Frozen spinach can also be used if thoroughly drained.
Shredded cheese, such as mozzarella, Swiss, or cheddar, adds richness and helps create a lightly golden top. Swiss pairs especially well with spinach for a classic flavor combination.
Onion and garlic enhance savory depth. Finely diced onion softens during sautéing, and garlic adds aromatic warmth.
Milk or a splash of cream can be added for extra smoothness, though the cottage cheese already provides creaminess.
Salt, black pepper, and a pinch of nutmeg round out the flavor profile.
Step-by-Step Instructions
Preheat the oven to 375°F. Lightly grease a 9-inch pie dish or small baking dish.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 small diced onion and cook for 4 to 5 minutes until softened. Stir in 2 cloves minced garlic and cook for 30 seconds.
Add 3 cups fresh spinach to the skillet and cook just until wilted, about 1 to 2 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together 6 large eggs, 1 cup cottage cheese, and 1/4 cup milk. Stir until well combined.
Fold in the sautéed spinach mixture and 1 cup shredded cheese. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a small pinch of nutmeg.
Pour the mixture evenly into the prepared baking dish.
Bake for 30 to 35 minutes, or until the center is set and the top is lightly golden. A knife inserted into the center should come out clean.
Allow the quiche to rest for 10 minutes before slicing. This helps it firm up for cleaner cuts.
Avoid overbaking, as this can make the texture rubbery rather than tender.
Tips, Variations & Substitutions
For extra flavor, add sautéed mushrooms or diced bell peppers to the spinach mixture.
If using frozen spinach, thaw completely and squeeze out excess moisture to prevent a watery quiche.
Feta cheese can replace part of the shredded cheese for a tangy twist.
For a dairy-light version, use low-fat cottage cheese and reduce added cheese slightly.
Fresh herbs like dill or chives can be stirred in before baking for added brightness.
Serving Ideas & Occasions
Cottage Cheese and Spinach Crustless Quiche pairs beautifully with a simple green salad for lunch or dinner.
Serve with fresh fruit and toast for a balanced brunch spread.
It is ideal for meal prep, as slices can be refrigerated and reheated throughout the week.
This quiche also works well for holiday breakfasts or casual gatherings where a lighter option is appreciated.
Nutritional & Health Notes
This quiche is high in protein due to eggs and cottage cheese.
Spinach contributes fiber, iron, and vitamins, making it a nutrient-dense addition.
Because it is crustless, it contains fewer carbohydrates than traditional quiche.
Using low-fat dairy options can reduce overall fat while maintaining creamy texture.
FAQs
1. Can I make Cottage Cheese and Spinach Crustless Quiche ahead of time?
Yes, it can be baked up to two days in advance. Store covered in the refrigerator and reheat gently before serving.
2. Can I freeze this quiche?
Yes, allow it to cool completely, then wrap tightly and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
3. Why is my quiche watery?
Excess moisture from spinach can cause this. Make sure spinach is well-drained and sautéed briefly before adding.
4. Can I add meat?
Yes, cooked crumbled bacon or diced ham can be added for additional protein and flavor.
5. How do I know when it is done baking?
The center should be set and no longer jiggly. A knife inserted into the middle should come out clean.
6. Can I use only egg whites?
Yes, substitute 2 egg whites for each whole egg, though the texture will be slightly lighter.
7. How should leftovers be stored?
Store in an airtight container in the refrigerator for up to four days
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Cottage Cheese and Spinach Crustless Quiche: 5 Fluffy Savory Layers
Description
A light, protein-rich crustless quiche made with cottage cheese, eggs, spinach, and melted cheese.
Ingredients
6 large eggs
1 cup cottage cheese
1/4 cup milk
3 cups fresh spinach
1 small onion diced
2 cloves garlic minced
1 tablespoon olive oil
1 cup shredded mozzarella or Swiss cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of nutmeg
Instructions
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Preheat oven to 375°F and grease baking dish.
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Sauté onion and garlic in olive oil.
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Add spinach and cook until wilted.
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Whisk eggs, cottage cheese, and milk together.
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Stir in spinach mixture and shredded cheese.
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Season and pour into dish.
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Bake 30 to 35 minutes until set.
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Rest 10 minutes before slicing.
Notes
Drain spinach well to prevent excess moisture. Do not overbake for best texture.
