Cottage Cheese and Spinach Crustless Quiche Recipe

Introduction

This Cottage Cheese and Spinach Crustless Quiche is a light and nutritious dish perfect for breakfast, brunch, or a light dinner. Packed with fresh vegetables and creamy cheese, it’s simple to prepare and delicious to enjoy at any time of day.

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

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a skillet, heat olive oil over medium heat and sauté diced onion and bell pepper until soft, about 3-4 minutes.
3. 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 the mixture to cool slightly.
4. Step 4: In a large bowl, whisk together eggs, milk, and cottage cheese until smooth. Stir in Italian seasoning and adjust salt and pepper to taste.
5. Step 5: Gently fold in shredded cheese and the sautéed vegetable mixture.
6. Step 6: Grease a 9-inch pie dish and pour the quiche mixture evenly into it.
7. Step 7: Bake for 40-45 minutes until the top is golden brown and the center is set. Let it cool for 5-10 minutes before slicing.
8. Step 8: Serve warm or at room temperature.

Tips & Variations

• For added flavor, try adding sautéed mushrooms or diced tomatoes to the vegetable mix.
• Use a blend of cheeses like mozzarella and parmesan for a different taste and texture.
• For a dairy-free version, substitute cottage cheese with a plant-based alternative and use almond milk.
• To make it more filling, add cooked bacon or ham pieces before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a microwave or oven until warmed through. This quiche can also be frozen; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Be sure to thaw and squeeze out excess water before adding it to the sautéed vegetables to avoid a soggy quiche.

Can I prepare this quiche ahead of time?

Absolutely! You can assemble the quiche the night before and refrigerate it. Just bake it fresh in the morning, adding a few extra minutes to the baking time if it’s cold from the fridge.

Cottage Cheese and Spinach Crustless Quiche Recipe

Print Recipe

★★★★★

4.6 from 122 reviews

This Cottage Cheese and Spinach Crustless Quiche is a healthy, protein-packed breakfast or brunch option that combines sautéed vegetables with creamy cottage cheese and melted cheddar cheese. Baked to perfection without a crust, it’s a low-carb, flavorful, and satisfying dish ideal for any meal of the day.

• Author: Lena
• 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

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Vegetables

• 1 tablespoon olive oil
• 1 small onion, diced
• 1/2 bell pepper, diced
• 2 cups fresh baby spinach, chopped

Quiche Base

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

Seasonings

• 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the quiche.
2. Sauté Vegetables: Heat olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until soft, about 3 to 4 minutes.
3. Cook Spinach: Add the chopped spinach to the skillet with the onions and bell pepper, cooking until wilted, about 2 to 3 minutes. Season this mixture with garlic powder, salt, and pepper, then let it cool slightly.
4. Mix Wet Ingredients: In a large bowl, whisk together the eggs, milk, and cottage cheese until smooth. Stir in the Italian seasoning, adding salt and pepper to taste.
5. Combine Ingredients: Gently fold the shredded cheese and the cooled sautéed vegetables into the egg mixture.
6. Prepare Baking Dish: Grease a 9-inch pie dish to prevent sticking, then pour in the quiche mixture evenly.
7. Bake: Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and the center is set.
8. Cool and Serve: Allow the quiche to cool for 5 to 10 minutes before slicing and serving warm or at room temperature.

Notes

• You can substitute mozzarella for half or all of the cheddar cheese for a milder flavor.
• To make this recipe vegetarian-friendly, ensure the cheese you use does not contain animal-derived rennet.
• Using low-fat milk and cottage cheese helps reduce calories and fat content.
• This quiche can be stored in the refrigerator for up to 3 days and reheated gently before serving.
• If you prefer a spicier flavor, add a pinch of crushed red pepper flakes during the sauté step.

Keywords: cottage cheese quiche, spinach quiche, crustless quiche, healthy breakfast, low carb quiche, baked egg dish, protein breakfast