Description
Healthy, protein-packed Cottage Cheese and Spinach Crustless Quiche—easy, fluffy, and perfect for breakfast, brunch, or meal prep.
Ingredients
Scale
- 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
- Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a pie dish or baking dish with a light coating of oil or nonstick spray. - Sauté the Vegetables
Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper. Cook until softened, about 4–5 minutes. - Add the Spinach
Stir in the chopped spinach and cook until wilted. Transfer the cooked vegetables to the prepared pie dish. - Mix the Wet Ingredients
In a mixing bowl, whisk together the cottage cheese, eggs, milk, garlic powder, Italian seasoning, salt, and pepper until well combined. - Add the Cheeses
Stir in the shredded cheddar (or cheddar-mozzarella blend). - Pour Over Vegetables
Pour the egg and cheese mixture evenly over the sautéed vegetables in the pie dish. - Bake to Perfection
Bake for 35–45 minutes, or until the center is set and the top is lightly golden. - Cool and Serve
Let cool for 10 minutes before slicing. Serve warm or room temperature.
Notes
For a smoother texture, blend the cottage cheese before mixing.
Add chili flakes for a spicy version.
Letting the quiche cool helps it firm up for cleaner slices.