Light, low-carb, and creamy, this Cottage Cheese & Spinach Crustless Quiche is the perfect dish for a healthy breakfast, a satisfying brunch, or even a light dinner. Packed with protein and flavor, it’s an easy recipe that will impress family and friends alike.
My Recipe Story
Ever since I discovered crustless quiches, I’ve been hooked on their simplicity and versatility. I wanted something that combined creamy textures, savory flavors, and nutrient-dense ingredients, without the heaviness of a traditional pie crust. After experimenting with various cheeses and vegetables, this Cottage Cheese & Spinach version became my go-to. It’s quick to prepare, perfect for meal prep, and works beautifully for any occasion, whether a casual weekend breakfast or a festive brunch gathering. The first time I served this to my friends, they couldn’t believe it was low-carb and crustless!
Why You’ll Love This Recipe
- Light and creamy without being overly rich or heavy.
- Low-carb and high in protein, perfect for healthy eating plans.
- Quick and easy to make with just a few simple ingredients.
- Versatile—great for breakfast, lunch, dinner, or meal prep.
- Customizable with your favorite veggies, herbs, or cheeses.
- Kid-friendly and can easily be doubled for larger gatherings.
Ingredient Breakdown
This quiche has a short, wholesome ingredient list that works harmoniously to create a rich yet light flavor profile. The star ingredient is cottage cheese, which provides creaminess and protein while keeping the quiche low in fat. Cottage cheese also gives a smooth texture that mimics a traditional quiche made with cream or milk, without the heaviness.
Eggs act as the binder in this dish, holding all the flavors together while adding structure. Using fresh, high-quality eggs ensures a firm, yet tender quiche that slices beautifully. Eggs are also packed with nutrients like vitamin D, B12, and choline, making this quiche a healthy option for any meal.
The sautéed spinach and onion not only bring vibrant color to the dish but also deliver essential vitamins and minerals, such as iron, magnesium, and fiber. Sautéing the vegetables first removes excess moisture, ensuring your quiche sets perfectly without being watery. A pinch of nutmeg adds subtle warmth and depth to the overall flavor, making it uniquely comforting and inviting.
Equipment You’ll Need
- Oven
- Mixing bowl
- Whisk or fork
- Non-stick skillet for sautéing
- 8-inch or 9-inch pie dish (or similar baking dish)
- Measuring cups and spoons
- Spatula
- Knife and cutting board
Step-by-Step Directions
Step 1: Preheat your oven and prepare the vegetables. Set your oven to 350°F (175°C). While it heats, wash and roughly chop your fresh spinach and dice a medium onion. This ensures your vegetables are ready to sauté and will cook evenly.
Step 2: Sauté the spinach and onion. Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter, then sauté the onions until translucent. Add the spinach and cook until wilted, about 3–4 minutes. Remove from heat and allow to cool slightly before combining with other ingredients.
Step 3: Prepare the egg and cottage cheese mixture. In a large mixing bowl, whisk together the eggs until frothy. Add the cottage cheese and mix until smooth. You can use a hand whisk or fork to ensure the cottage cheese is evenly incorporated. Add a pinch of nutmeg and season with salt and pepper to taste.
Step 4: Combine the vegetables with the egg mixture. Gently fold the sautéed spinach and onion into the egg and cottage cheese mixture. Make sure everything is evenly distributed for a uniform flavor throughout the quiche.
Step 5: Pour into the prepared baking dish. Lightly grease your pie dish or baking pan with butter or non-stick spray. Pour the mixture into the dish, spreading it evenly. Tap the dish gently on the counter to remove air bubbles.
Step 6: Bake until set. Place the quiche in the preheated oven and bake for 30–35 minutes, or until the center is firm and a knife inserted comes out clean. Avoid opening the oven frequently to prevent the quiche from collapsing.
Step 7: Cool and serve. Let the quiche cool for at least 10 minutes before slicing. This helps it set further and makes it easier to serve. Slice into wedges and enjoy warm, or refrigerate for later meals.
Variations & Substitutions
This recipe is highly versatile. Swap the spinach for kale, swiss chard, or broccoli for a different nutrient profile. You can add other sautéed vegetables like bell peppers, mushrooms, or zucchini. If you want more flavor, sprinkle some shredded cheddar, mozzarella, or feta cheese on top before baking. For a dairy-free option, substitute the cottage cheese with a plant-based alternative like almond or soy-based ricotta.
Expert Tips & Troubleshooting
- Ensure your vegetables are well-drained before mixing with eggs to avoid a watery quiche.
- Use full-fat cottage cheese for a creamier texture, or low-fat if you prefer lighter dishes.
- Do not overbake—check the quiche a few minutes before the suggested baking time to maintain a tender texture.
- Let the quiche rest after baking; this helps it firm up for clean slices.
- For extra flavor, add fresh herbs like parsley, dill, or chives into the egg mixture.
Storage, Freezing & Make-Ahead
This quiche stores well in the refrigerator for up to 4 days in an airtight container. To reheat, place slices in a preheated oven at 325°F (160°C) for 10–15 minutes, or microwave for 60–90 seconds. It also freezes beautifully—wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving Ideas & Pairings
This quiche pairs perfectly with a fresh green salad, roasted vegetables, or a slice of whole-grain toast for a complete meal. For a brunch spread, serve alongside fruit salad, avocado slices, or smoked salmon. It also complements light soups like tomato bisque or vegetable chowder for a cozy lunch or dinner option.
FAQ
Q1: Can I make this quiche ahead of time?
Yes! You can prepare the mixture the night before and store it in the refrigerator. Bake it fresh in the morning for the best texture.
Q2: Can I use frozen spinach?
Yes, but make sure it is fully thawed and squeezed dry to remove excess water. This prevents a soggy quiche.
Q3: How do I make this recipe vegan?
Substitute the eggs and cottage cheese with a vegan egg replacer and a plant-based ricotta or tofu mixture. Season well to maintain flavor.
Q4: Can I add meat to this quiche?
Absolutely! Diced cooked ham, bacon, or sausage can be folded in with the vegetables for a heartier quiche.
Q5: How long does this quiche take to bake?
It typically bakes for 30–35 minutes at 350°F (175°C). Check for doneness by inserting a knife in the center; it should come out clean.
Final Thoughts
This Cottage Cheese & Spinach Crustless Quiche is a shining example of how simple ingredients can create a flavorful, nutritious, and satisfying dish. Its creamy texture, combined with the freshness of spinach and subtle warmth of nutmeg, makes it a versatile recipe suitable for any meal. Whether you’re meal prepping for the week or hosting a brunch, this quiche is guaranteed to impress. Experiment with your favorite vegetables and cheeses, and don’t forget to share this delightful recipe with friends and family!
Print
Cottage Cheese & Spinach Crustless Quiche
- Total Time: 45 minutes
- Yield: 4–6 servings
- Diet: Vegetarian
Description
Light, creamy, and low-carb quiche with cottage cheese and sautéed spinach, perfect for breakfast, brunch, or a healthy snack.
Ingredients
• 1½ cups cottage cheese
• 4 large eggs
• 1 cup sautéed spinach and chopped onion
• A pinch of nutmeg
• Salt and pepper to taste
• 1 tsp olive oil or butter (for sautéing)
Instructions
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Preheat the oven to 350°F (175°C) and lightly grease an 8-inch pie dish.
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Heat olive oil or butter in a skillet over medium heat and sauté chopped onion until translucent.
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Add spinach to the skillet and cook until wilted, then remove from heat and cool slightly.
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In a mixing bowl, whisk together eggs, cottage cheese, nutmeg, salt, and pepper until smooth.
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Fold the sautéed spinach and onion into the egg mixture evenly.
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Pour the mixture into the prepared pie dish and spread it evenly.
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Bake for 30–35 minutes, or until the quiche is set and a knife inserted comes out clean.
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Let cool for 10 minutes before slicing and serving.
Notes
This quiche can be stored in the refrigerator for up to 4 days. It can also be frozen for up to 2 months; thaw overnight before reheating. Try adding your favorite herbs, cheese, or vegetables for variation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American