Cottage Cheese and Spinach Crustless Quiche Recipe

Introduction

This Cottage Cheese and Spinach Crustless Quiche is a light, flavorful dish perfect for breakfast, brunch, or a simple dinner. Packed with fresh spinach and creamy cottage cheese, it’s both nutritious and satisfying without the heaviness of a traditional crust.

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

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a non-stick skillet, heat olive oil over medium heat. Sauté the diced onion and bell pepper until they are soft, about 3 to 4 minutes.
3. Step 3: Add the chopped spinach to the skillet and cook until wilted, about 2 to 3 minutes. Season the vegetables with garlic powder, salt, and pepper.
4. Step 4: In a mixing bowl, whisk together the eggs, milk, and cottage cheese. Stir in Italian seasoning, salt, and pepper to your taste.
5. Step 5: Fold the sautéed vegetables and shredded cheese into the egg mixture until everything is well combined.
6. Step 6: Grease a baking dish with olive oil or cooking spray. Pour the mixture evenly into the dish.
7. Step 7: Bake for 40 to 45 minutes, until the top is golden brown and the center is set.
8. Step 8: Let the quiche cool for 5 to 10 minutes before slicing and serving.

Tips & Variations

• For a creamier texture, you can substitute half of the milk with heavy cream.
• Add mushrooms or tomatoes along with the peppers and onions for more flavor and variety.
• Use fresh herbs like parsley or chives to garnish just before serving for a fresh touch.
• Swap out the cheddar for feta or goat cheese for a different flavor profile.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 1 to 2 minutes or warm in the oven at 350°F for about 10 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this crustless quiche?

Yes, you can freeze this quiche. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Is it possible to make this recipe vegetarian?

This recipe is already vegetarian as it contains no meat. For a vegan version, you would need to substitute eggs and cheeses with plant-based alternatives.

Cottage Cheese and Spinach Crustless Quiche Recipe

Print Recipe

★★★★★

4.7 from 59 reviews

This Cottage Cheese and Spinach Crustless Quiche is a delicious and nutritious baked dish featuring a creamy mixture of cottage cheese, eggs, fresh spinach, sautéed onions and bell peppers, and melted cheddar cheese. It’s a perfect low-carb, protein-rich meal suitable for breakfast, brunch, or a light dinner.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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

Other

• 1 tablespoon olive oil
• Garlic powder, to taste
• Italian seasoning, to taste
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) ensuring it reaches the correct temperature before baking the quiche.
2. Sauté Vegetables: Heat olive oil in a non-stick skillet over medium heat. Add diced onion and bell pepper, cooking for 3 to 4 minutes until soft. Stir in the chopped spinach and cook for an additional 2 to 3 minutes until wilted. Season with garlic powder, salt, and pepper to enhance the flavor.
3. Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, milk, and cottage cheese until well combined. Add Italian seasoning along with additional salt and pepper to taste, mixing thoroughly.
4. Combine Ingredients: Fold the sautéed vegetables and shredded cheese into the egg mixture, ensuring everything is evenly distributed.
5. Prepare Baking Dish: Grease a baking dish with oil or cooking spray to prevent sticking. Pour the quiche mixture evenly into the dish, smoothing the top.
6. Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, until the top is golden brown and the center is set without wobbling.
7. Cool and Serve: Remove from the oven and allow the quiche to cool for 5 to 10 minutes. This resting time helps it set fully and makes slicing easier. Serve warm or at room temperature.

Notes

• You can use half cheddar and half mozzarella cheese if you prefer a milder flavor and creamier texture.
• Season to taste with salt and pepper, but be careful not to oversalt as the cheeses already contain some salt.
• This quiche can be stored in the refrigerator for up to 3 days and reheated gently before serving.
• For a dairy-free version, substitute cottage cheese and cheddar with plant-based alternatives.
• Serving the quiche with a side salad makes it a complete meal.

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