Cottage Cheese & Spinach Crustless Quiche

This Cottage Cheese & Spinach Crustless Quiche is a light yet satisfying dish I love for breakfast, brunch, or even a quick lunch. With no crust to fuss over, it comes together easily and delivers a protein-packed, veggie-filled meal that feels hearty without being heavy. The cottage cheese gives it a rich, creamy texture while keeping things wholesome.

Why You’ll Love This Recipe

I love how this quiche is both nutritious and comforting. It skips the pastry crust but doesn’t lose any flavor or texture. The cottage cheese adds creaminess and protein, while the spinach brings color and freshness. It’s perfect when I want something I can prep ahead and enjoy all week. Plus, it’s gluten-free by nature and easily adaptable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs

• Cottage cheese

• Shredded cheese (cheddar, mozzarella, or Swiss all work well)

• Fresh or frozen spinach (thawed and squeezed dry if frozen)

• Milk

• Onion (finely chopped or sautéed)

• Garlic (minced)

• Salt

• Black pepper

• Nutmeg (optional, for warmth)

• Olive oil or nonstick spray (for greasing the pan)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or baking dish.

2. In a skillet, I sauté the onion and garlic in a little olive oil until soft and fragrant, then let it cool slightly.

3. In a large bowl, I whisk together the eggs, milk, and cottage cheese until smooth.

4. I stir in the shredded cheese, cooked onion and garlic, chopped spinach, salt, pepper, and a pinch of nutmeg.

5. I pour the mixture into the prepared dish, spreading everything evenly.

6. I bake for 35–40 minutes, or until the center is set and the top is lightly golden.

7. I let it cool for a few minutes before slicing and serving.

Servings and timing

This recipe makes about 6 servings. It takes me around 15 minutes to prep and 35–40 minutes to bake, so it’s ready in under an hour.

Variations

Sometimes I add chopped cooked bacon, crumbled sausage, or diced ham for extra protein. I also like using kale instead of spinach or throwing in sun-dried tomatoes, mushrooms, or bell peppers for more texture and flavor. For a dairy-free option, I’ve used dairy-free cottage cheese and cheese shreds with good results.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual slices for 30–60 seconds or warm the whole dish in a 325°F oven until heated through. It also freezes well—I wrap slices in plastic and freeze them individually, then thaw and reheat as needed.

FAQs

Can I use frozen spinach?

Yes, I can. I just make sure to thaw it completely and squeeze out as much water as possible to avoid a watery quiche.

What type of cottage cheese works best?

I usually go for full-fat or low-fat cottage cheese. Both work well and give a creamy, rich texture.

Can I make this ahead of time?

Absolutely. I often bake it the night before and store it in the fridge. It reheats beautifully the next morning.

Why is my quiche watery?

It’s likely from excess moisture in the spinach or not baking long enough. I make sure to fully cook it until the center is firm and let it rest before cutting.

Can I make it in muffin tins?

Yes, I can divide the mixture into greased muffin cups and bake for 18–22 minutes for mini quiches that are great for meal prep or snacking.

Conclusion

This Cottage Cheese & Spinach Crustless Quiche is one of my favorite ways to enjoy a healthy, protein-rich meal that doesn’t skimp on flavor. It’s versatile, easy to make, and perfect for busy mornings or relaxed weekend brunches. With just a few ingredients and minimal cleanup, this is a recipe I keep coming back to.