Hey there, fellow food lovers! I’ve gotta tell ya, I stumbled upon a game-changer a few years back when I was scrambling for a quick, healthy breakfast option for my picky family.
That’s when I first whipped up a Cottage Cheese & Spinach Crustless Quiche, and let me just say, it’s been a staple in my kitchen ever since. My kids, who usually turn their noses up at anything green, actually beg for seconds!
It all started one chaotic Sunday morning when I realized I had no bread for toast and a fridge full of odds and ends. I tossed together some cottage cheese, spinach, and eggs, hoping for the best, and wow, did it deliver. Now, I’m excited to share this easy-peasy recipe with you!
I’m not exaggerating when I say this dish has saved my sanity more times than I can count. Whether it’s a lazy weekend brunch or a make-ahead weekday meal, my Cottage Cheese & Spinach Crustless Quiche never fails to impress. Stick with me, and I’ll walk you through every step to make this savory delight a hit in your home too.
Why You’ll Love This Recipe
I’ve found that there’s something magical about a dish that’s both nutritious and comforting, and this Cottage Cheese & Spinach Crustless Quiche checks all the boxes. It’s packed with protein, sneaks in those veggies, and doesn’t require the hassle of a crust, which, let’s be honest, can be a pain to get just right. In my kitchen, it’s the go-to when I want something hearty without spending hours slaving over the stove.
Plus, it’s super customizable. Whether you’re a meat lover or just wanna switch up the veggies, this quiche adapts to whatever you’ve got on hand. I’m telling ya, once you try it, you’ll be hooked!
Ingredients List
Alright, let’s talk about what you’ll need to whip up a Cottage Cheese & Spinach Crustless Quiche that’ll have everyone asking for the recipe. I’ve tweaked this over the years to get the perfect balance of creamy and fluffy, and I’m picky about a few key ingredients. I usually buy full-fat cottage cheese because, in my opinion, it gives a richer texture, but feel free to grab what suits your taste.
Here’s everything you’ll need for a standard 9-inch pie dish (serves about 6):
- 10 large eggs, at room temperature for easier mixing
- 1 1/2 cups (340g) cottage cheese, full-fat for that creamy goodness
- 2 cups (60g) fresh spinach, roughly chopped (I prefer fresh over frozen for the texture)
- 1/2 cup (50g) shredded cheddar cheese, for a melty, cheesy top
- 1 small yellow onion, finely diced, about 1/2 cup (adds a sweet-savory punch)
- 1/2 teaspoon salt, to bring out the flavors
- 1/4 teaspoon black pepper, freshly ground if you’ve got it
- 1/4 teaspoon garlic powder, for a subtle kick
- 1 tablespoon (15ml) olive oil, for sautéing the onion and spinach
I like to keep things simple, but don’t skimp on the spinach here; it’s the star of this Cottage Cheese & Spinach Crustless Quiche alongside the cottage cheese. If your spinach looks a little wilty, just give it a quick rinse and pat dry before chopping. Trust me, it makes a difference in how it cooks down!
Variations
One of the reasons I’m obsessed with this Cottage Cheese & Spinach Crustless Quiche is how versatile it is. I’ve played around with so many twists on this recipe, depending on what’s in my fridge or what my family’s craving. Here are some of my fave variations to keep things fresh and exciting.
- Mediterranean Vibes: Toss in 1/4 cup of chopped sun-dried tomatoes and a handful of crumbled feta for a tangy, summery twist.
- Meat Lover’s Dream: Add 1/2 cup of cooked, crumbled bacon or sausage; my husband goes nuts for this one!
- Mushroom Magic: Sauté 1 cup of sliced mushrooms with the onion for an earthy depth that pairs so well with spinach.
- Spicy Kick: Mix in 1/4 teaspoon of red pepper flakes or a diced jalapeño if you’re feeling bold (I tried this once and loved the heat!).
- Herby Delight: Stir in 1 tablespoon of fresh chopped basil or dill for a burst of garden-fresh flavor.
- Cheesy Overload: Swap half the cheddar for gouda or mozzarella; my kids always ask for extra cheese.
- Low-Carb Luxe: Throw in some diced bell peppers for color and crunch without adding carbs.
I’ve gotta say, experimenting with this Cottage Cheese & Spinach Crustless Quiche recipe keeps mealtime fun. Whether I’m aiming for a fancy brunch dish or just using up leftovers, there’s always a way to make it uniquely mine. What’ll you try first?
Servings and Timing
In my experience, this Cottage Cheese & Spinach Crustless Quiche serves about 6 people as a main dish, or 8 if you’re pairing it with sides like a salad or fruit. It’s perfect for a small family brunch or even meal prep for the week. Here’s how the timing usually breaks down for me in the kitchen.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: About 1 hour
I’ll admit, sometimes I take a bit longer if I’m chatting with my kids while chopping, but that’s the beauty of this easy recipe!
Step-by-Step Instructions
Let’s get cooking! I’m gonna walk you through making this Cottage Cheese & Spinach Crustless Quiche like I’m right there in the kitchen with ya. I’ve got a few tricks up my sleeve to make sure it turns out perfect every time.
Step 1: Preheat and Prep
First things first, preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with a bit of butter or cooking spray; I’ve learned the hard way that skipping this step means a stuck quiche. Set it aside while we get everything else ready.
Step 2: Sauté the Veggies
Heat that tablespoon of olive oil in a skillet over medium heat. Toss in your diced onion and cook for about 3-4 minutes until it’s soft and slightly golden. Then add the chopped spinach and stir until it wilts down, which takes maybe 2 minutes. I love how the kitchen smells during this step; it’s like a sneak peek of the yumminess coming with this Cottage Cheese & Spinach Crustless Quiche!
Step 3: Mix the Base
In a large mixing bowl, crack in those 10 eggs and whisk ‘em up good. Stir in the cottage cheese, cheddar, salt, pepper, and garlic powder until it’s all combined. I sometimes give it a taste here (yes, raw egg and all!) just to check the seasoning, but that’s optional.
Step 4: Combine and Pour
Now, fold in the sautéed onion and spinach mixture into your egg base. Pour everything into the prepared pie dish, smoothing out the top with a spatula. It’s starting to look like a real Cottage Cheese & Spinach Crustless Quiche now, isn’t it?
Step 5: Bake to Perfection
Pop the dish into the oven and bake for 40-45 minutes, or until the center is set and the top is lightly golden. I usually check by giving it a little jiggle; if it doesn’t wobble, it’s done. Let it cool for 5 minutes before slicing, and trust me, the wait is worth it for this Cottage Cheese & Spinach Crustless Quiche!
Nutritional Information
I’m not a nutritionist, but I’ve crunched the numbers for this Cottage Cheese & Spinach Crustless Quiche because I like knowing what I’m feeding my crew. Here’s the breakdown per serving, based on 6 servings. Keep in mind, this can vary a bit depending on your specific ingredients.
- Calories: 220 per serving
- Fat: 14g
- Protein: 18g
- Carbohydrates: 4g
- Sodium: 480mg
Healthier Alternatives
When I’m watching my calories or just wanna switch things up, I’ve got a few swaps for this Cottage Cheese & Spinach Crustless Quiche that still keep it tasty. I’ve tried these myself, so I know they work without sacrificing flavor. Give ‘em a shot if you’re looking to lighten the load.
- Low-Fat Cottage Cheese: Swap the full-fat version for low-fat to cut down on calories without losing that creamy texture.
- Egg Whites: Use half egg whites and half whole eggs to reduce fat and cholesterol; it still sets nicely, I promise.
- Extra Veggies: Bulk it up with more low-cal veggies like zucchini or broccoli to make this Cottage Cheese & Spinach Crustless Quiche even more filling.
Serving Suggestions
I love serving this Cottage Cheese & Spinach Crustless Quiche in all sorts of ways, depending on the occasion. At my last brunch with friends, it stole the show, and I’m always finding new pairings that work. Here are a few ideas straight from my table to yours.
- For Breakfast: Slice it up and pair with fresh fruit like berries or melon for a balanced start to the day.
- For Lunch: Serve a wedge with a crisp green salad and a drizzle of vinaigrette; it’s my go-to for a light yet satisfying meal with Cottage Cheese & Spinach Crustless Quiche.
Common Mistakes to Avoid
I’ve made my fair share of oopsies while perfecting this Cottage Cheese & Spinach Crustless Quiche, so let me save you some trouble. Trust me on this one, these little missteps can turn a great dish into a soggy mess. Here’s what to watch out for.
- Skipping the Sauté: Don’t skip sautéing the spinach and onion; I learned the hard way that raw veggies release too much water and make the quiche watery.
- Overbaking: Keep an eye on the timer; I’ve overcooked my Cottage Cheese & Spinach Crustless Quiche before, and it turned rubbery instead of fluffy.
Storing Tips
I’ve found that this Cottage Cheese & Spinach Crustless Quiche keeps pretty well, which is a lifesaver for busy weeks. Here’s how I store mine to keep it tasting fresh.
- Refrigerator: Store leftovers in an airtight container for 3-4 days; just reheat in the microwave for a quick bite.
- Freezer: Slice and freeze individual portions in freezer bags for up to 2 months; thaw overnight in the fridge before reheating.
FAQs
I get a lot of questions about this recipe, so let’s tackle some of the most common ones about making Cottage Cheese & Spinach Crustless Quiche. I’m happy to help clear things up with what I’ve learned over the years.
Can I make this ahead of time?
Absolutely! I often prep my Cottage Cheese & Spinach Crustless Quiche the night before, cover it, and pop it in the fridge. Just bake it the next morning, though you might need to add 5 minutes to the cook time.
Can I use frozen spinach?
Yes, you can! Just thaw and squeeze out as much water as possible before using, or you’ll end up with a soggy mess.
Is this recipe gluten-free?
Yup, since there’s no crust, it’s naturally gluten-free. Double-check your ingredients for any sneaky additives, though.
Can I add meat to it?
For sure, I’ve tossed in bacon or ham plenty of times. Just cook the meat first and mix it in with the eggs.
How do I know when it’s done?
Give it a little shake; if the center doesn’t jiggle, it’s good to go. You can also insert a toothpick—if it comes out clean, you’re golden.
Can I use a different cheese?
Definitely. I’ve swapped cheddar for feta or mozzarella with great results, so use what you love.
Why did my quiche turn out watery?
This usually happens if the spinach wasn’t drained well. Make sure to sauté and squeeze out excess liquid next time.
Can I double the recipe?
You bet! Use a larger baking dish or two pie dishes, and adjust the baking time slightly; start checking at 45 minutes.
Conclusion
There ya have it, folks, everything you need to whip up a Cottage Cheese & Spinach Crustless Quiche that’s sure to become a family fave. I’ve poured my heart (and many kitchen experiments) into this recipe, and I can’t wait for you to try it. Let me know how it goes, or if you’ve got a fun twist to share—I’m all ears!