Introduction

This Cottage Cheese and Spinach Crustless Quiche is a light yet satisfying dish perfect for any meal. Packed with fresh spinach, flavorful vegetables, and creamy cottage cheese, it offers a healthy twist on classic quiche without the fuss of a crust.

A thick round quiche is shown with one large slice cut out, revealing three layers: a golden brown crust at the bottom, a thick creamy light yellow layer with dark green spinach pieces mixed evenly inside, and a slightly browned, glossy yellow top layer with scattered spinach leaves. The quiche sits on a wooden board, and the background is softly blurred, showing a white plate and a white cup on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
Garlic powder, to taste
Italian seasoning, to taste
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a non-stick skillet, heat olive oil over medium heat and sauté the diced onion and bell pepper until soft, about 3–4 minutes. Add chopped spinach and cook until wilted, about 2–3 minutes. Season with garlic powder, salt, and pepper.
Step 3: In a mixing bowl, whisk together eggs, milk, and cottage cheese. Stir in Italian seasoning, salt, and pepper.
Step 4: Fold the sautéed vegetables and shredded cheese into the egg mixture until well combined.
Step 5: Grease a baking dish with oil or cooking spray. Pour the mixture evenly into the dish.
Step 6: Bake for 40–45 minutes, until the top is golden brown and the center is set.
Step 7: Allow the quiche to cool for 5–10 minutes before slicing and serving.

Tips & Variations

Use fresh herbs like parsley or chives to add extra flavor to the filling.
Substitute low-fat cottage cheese or milk to make the dish lighter.
Try adding cooked mushrooms or diced tomatoes for additional vegetables.
For a dairy-free version, replace milk and cheese with plant-based alternatives.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave for about 1–2 minutes or in a preheated oven at 350°F (175°C) until warmed through.

How to Serve

The image shows a round, tall quiche with a golden-brown crust and a thick filling. The quiche has two main layers: the bottom crust is light brown with a slightly crumbly texture, and the top filling is creamy yellow mixed with dark green spinach leaves evenly spread throughout. A wedge slice is removed, revealing the dense and textured interior full of spinach bits. In the background, there is a small white bowl with a light-colored sauce on a white marbled surface. The scene is lit warmly to highlight the shiny, baked surface of the quiche. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quiche ahead of time?

Yes, you can prepare the mixture and pour it into the baking dish ahead of time, then refrigerate covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

What can I use instead of cottage cheese?

If you don’t have cottage cheese, ricotta or cream cheese can be good substitutes, though the texture will be slightly different. Make sure to adjust seasoning accordingly.

Cottage Cheese and Spinach Crustless Quiche Recipe

Print Recipe

★★★★★

4.8 from 791 reviews

A wholesome and delicious crustless quiche featuring cottage cheese and fresh spinach, perfect for a nutritious breakfast or light meal. This recipe combines sautéed onions, bell peppers, and spinach with a creamy blend of cottage cheese, eggs, and cheddar cheese, all baked until golden and set.

Author: zara
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Breakfast, Brunch
Method: Baking
Cuisine: American
Diet: Vegetarian

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

Seasonings & Oil

1 tablespoon olive oil
Garlic powder, to taste
Italian seasoning, to taste
Salt, to taste
Pepper, to taste

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the quiche.
Sauté Vegetables: Heat olive oil in a non-stick skillet over medium heat. Add diced onion and bell pepper and sauté until softened, about 3–4 minutes. Add chopped spinach and cook until wilted, about 2–3 minutes. Season with garlic powder, salt, and pepper to taste.
Mix Wet Ingredients: In a mixing bowl, whisk together eggs, milk, and cottage cheese until well combined. Add Italian seasoning, salt, and pepper, mixing thoroughly.
Combine Ingredients: Fold the sautéed vegetables and shredded cheese into the egg and cottage cheese mixture until evenly distributed.
Prepare Baking Dish: Grease a baking dish with olive oil or cooking spray to prevent sticking. Pour the prepared mixture evenly into the dish.
Bake: Bake the quiche in the preheated oven for 40–45 minutes, or until the top is golden brown and the center is fully set.
Cool and Serve: Allow the quiche to cool for 5–10 minutes before slicing to ensure clean cuts and optimal texture.

Notes

You can substitute the shredded cheese with half cheddar and half mozzarella for a milder flavor.
For added flavor, consider incorporating fresh herbs like parsley or chives along with the Italian seasoning.
This quiche can be served warm or at room temperature.
Store leftovers in the refrigerator for up to 3 days; reheat before serving.
Feel free to add other vegetables like mushrooms or zucchini based on preference.

Keywords: crustless quiche, cottage cheese, spinach, healthy breakfast, low carb quiche, vegetarian quiche