I appreciate how simple and wholesome this recipe is. I don’t need to prepare a pie crust, which saves time and effort. The cottage cheese adds extra creaminess and protein, while the spinach gives freshness and color. I also enjoy how versatile it is. I can serve it for breakfast, brunch, lunch, or even a light dinner. It reheats beautifully, which makes it perfect for meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup cottage cheese 2 cups fresh spinach, chopped 4 large eggs 1 cup shredded cheddar cheese, divided 1 small onion, finely chopped 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon black pepper Nonstick cooking spray
Directions
Preheat the oven: I preheat my oven to 375°F (190°C) and lightly grease a baking dish with nonstick spray.
Sauté the onion: I heat a pan over medium heat and sauté the chopped onion for about 5 minutes until softened and slightly translucent.
Mix the filling: In a large bowl, I combine the cottage cheese, sautéed onion, chopped spinach, eggs, garlic powder, salt, pepper, and half of the shredded cheddar cheese. I mix everything thoroughly until well combined.
Assemble: I pour the mixture into the prepared baking dish and spread it evenly. Then I sprinkle the remaining cheddar cheese on top.
Bake: I bake the quiche for 30–35 minutes, until the center is set and the top is golden brown. I let it cool slightly before slicing so it holds its shape nicely.
I sometimes add cooked mushrooms, diced bell peppers, or cherry tomatoes for extra vegetables. If I want more protein, I mix in cooked turkey bacon or diced ham. For a different flavor profile, I swap cheddar for feta or mozzarella. I also like adding a pinch of nutmeg or red pepper flakes for subtle warmth.
Storage/Reheating
I store leftover quiche in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual slices in the microwave for about 1–2 minutes or place them in a 325°F oven for 10 minutes until heated through. I can also freeze slices individually for up to 2 months and thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen spinach instead of fresh?
Yes, I can use frozen spinach. I make sure to thaw it completely and squeeze out as much excess moisture as possible before mixing it in.
How do I know when the quiche is fully cooked?
I gently shake the dish. If the center is set and doesn’t jiggle much, I know it’s ready. A knife inserted in the center should come out clean.
Can I make this ahead of time?
Yes, I often bake it the day before and store it in the refrigerator. I reheat slices as needed.
Is this quiche low carb?
Since it has no crust, it is naturally lower in carbohydrates compared to traditional quiche with pastry.
Can I substitute the cottage cheese?
If I prefer a smoother texture, I sometimes blend the cottage cheese first or substitute it with ricotta cheese.
Conclusion
I find this cottage cheese and spinach crustless quiche to be a reliable, nourishing recipe that fits into any time of day. It is simple to prepare, packed with protein and flavor, and easy to customize. Whether I serve it fresh from the oven or enjoy leftovers the next day, it always delivers a satisfying and wholesome meal.
Cottage cheese and spinach crustless quiche made with fluffy eggs, fresh spinach, and melted cheddar cheese. A healthy low carb breakfast or brunch recipe that is easy to prep and full of protein.
Author:Sarah
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:6 servings
Category:Breakfast / Brunch
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
1 cup cottage cheese
2 cups fresh spinach, chopped
4 large eggs
1 cup shredded cheddar cheese, divided
1 small onion, finely chopped
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
Nonstick cooking spray
Instructions
1. Preheat the Oven
Preheat oven to 375°F (190°C). Lightly grease a baking dish with nonstick cooking spray.
2. Sauté the Onion
In a skillet over medium heat, sauté the chopped onion for about 5 minutes until softened and lightly translucent. Remove from heat.
3. Mix the Filling
In a large bowl, combine cottage cheese, sautéed onion, chopped spinach, eggs, garlic powder, salt, black pepper, and ½ cup of the shredded cheddar cheese. Mix until well incorporated.
4. Assemble
Pour the mixture into the prepared baking dish. Sprinkle the remaining ½ cup cheddar cheese evenly over the top.
5. Bake
Bake for 30–35 minutes, or until the center is set and the top is golden brown. Allow to cool slightly before slicing and serving.
Notes
Fresh spinach can be replaced with frozen spinach (thawed and well-drained).
For extra flavor, add a pinch of nutmeg or red pepper flakes.
Let the quiche rest 5–10 minutes before slicing for cleaner cuts.
Store leftovers in the refrigerator for up to 4 days.
Reheat gently in the microwave or oven to maintain texture.
