Cottage cheese and spinach crustless quiche has been a staple in my kitchen for years now. I first discovered this recipe when I was looking for a quick and easy breakfast option that was both nutritious and delicious. (And let’s be real, who has time to make a crust on a busy morning?) I’ve tweaked and perfected this recipe over time, and now I’m excited to share it with you! For more recipes like this, check out cottage cheese spinach crustless quiche. For more recipes like this, check out cottage cheese spinach crustless quiche. For more recipes like this, check out spinach onion and feta crustless quiche. For another great variation, check out cottage cheese crepes. If you love this recipe, you’ll also enjoy croatian cottage cheese strudel recipe. If you love this recipe, you’ll also enjoy broccoli and cheese quiche. If you love this recipe, you’ll also enjoy crock pot mac and cheese. I was inspired by blue cheese dressing when creating this recipe.
The combination of creamy cottage cheese, fresh spinach, and savory eggs creates a satisfying meal that’s perfect for any time of day. I love how versatile this dish is – you can enjoy it for breakfast, lunch, or even dinner. Plus, it’s a great way to sneak in some extra veggies!
Why You’ll Love This Recipe
I’ve found that this cottage cheese and spinach crustless quiche is a crowd-pleaser every time I make it. My family always gets excited when they see it on the table! It’s a great option for those who are gluten-free or watching their carb intake, since it doesn’t have a traditional flour-based crust.
In my experience, this recipe is also incredibly easy to customize based on your preferences or what you have on hand. Don’t like spinach? Swap it out for your favorite leafy green!
Want to add some meat? Try mixing in some cooked bacon or sausage crumbles.
Ingredients List
Here’s what you’ll need to make this delicious cottage cheese and spinach crustless quiche:
- 6 large eggs, at room temperature for best results
- 1 cup (226g) cottage cheese, I prefer full-fat for extra creaminess
- 1/2 cup (50g) shredded cheddar cheese, sharp cheddar adds great flavor
- 1/4 cup (60ml) heavy cream, this makes the quiche extra luxurious
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground tastes best in my opinion
- 1/4 teaspoon garlic powder, for a subtle savory note
- 1/4 teaspoon onion powder
- 2 cups (60g) fresh baby spinach, roughly chopped
- 1/4 cup (40g) diced onion, I usually use sweet yellow onions
Variations
One of the things I love most about this cottage cheese and spinach crustless quiche recipe is how easy it is to mix things up! Here are some of my favorite variations:
- Feta and Tomato: Swap the cheddar for feta cheese and add 1/2 cup diced fresh tomatoes. The salty feta and sweet tomatoes are SO good together.
- Bacon and Cheddar: Because everything is better with bacon, right? Cook and crumble 4 slices of bacon and mix it into the egg mixture. I tried this once and my kids went crazy for it!
- Mushroom and Swiss: Sauté 1 cup sliced mushrooms and use shredded Swiss cheese instead of cheddar. This combo feels fancy but is super easy.
- Broccoli and Parmesan: Substitute 1 cup of chopped steamed broccoli for the spinach and shredded parmesan for the cheddar. Even broccoli skeptics will love this!
- Denver Omelet Style: Add 1/2 cup each of diced ham, bell peppers, and onions. My husband requests this one all the time.
- Greek-Inspired: Use 1/2 cup crumbled feta instead of cheddar and add 1/4 cup chopped kalamata olives. Opa!
I’m telling you, the possibilities are endless! Don’t be afraid to experiment and find your perfect combo.
Servings and Timing
This cottage cheese and spinach crustless quiche recipe makes:
- Servings: 6 generous slices
In my experience, the timing usually shakes out like this:
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 50-55 minutes
But of course, everyone’s oven is a bit different, so keep an eye on it towards the end of the cook time. You’ll know it’s done when the center is just set and the top is lightly golden brown.
Step-by-Step Instructions
Alright, let’s get cooking! Here’s how to make this easy and delicious cottage cheese and spinach crustless quiche:
Step 1: Preheat and Prep
First things first, preheat your oven to 375°F (190°C) and grease a 9-inch pie dish. I like to use a glass dish so I can easily see when the quiche is done, but metal works too.
Step 2: Mix the Ingredients
In a large mixing bowl, whisk together the eggs, cottage cheese, heavy cream, cheddar cheese, salt, pepper, garlic powder, and onion powder until well combined. (I’ve found that an immersion blender makes quick work of this and ensures a super smooth mixture, but a regular whisk works just fine too!)
Gently stir in the chopped spinach and diced onion until evenly distributed. At this point, feel free to mix in any other add-ins or variations you’re trying.
Step 3: Pour and Bake
Pour the mixture into your prepared pie dish and use a spatula to smooth out the top. If you want to get fancy, you can reserve a little bit of the cheddar cheese to sprinkle on top – this will create a nice golden crust!
Pop the quiche into the preheated oven and bake for 40-45 minutes, or until the center is just set and no longer jiggly. (Pro tip: place the pie dish on a baking sheet to catch any spills and make it easier to get in and out of the oven.)
Step 4: Cool and Serve
Once your cottage cheese and spinach crustless quiche is done baking, remove it from the oven and let it cool for at least 10-15 minutes before slicing and serving. (Trust me, this step is crucial – if you try to slice it right away, it’ll fall apart and burn your mouth!)
Cut the quiche into 6 even slices and serve warm. I like to garnish each slice with a little sprinkle of fresh chopped parsley or chives for some added color and flavor.
And there you have it – a delicious, protein-packed meal that’s perfect any time of day! This cottage cheese and spinach crustless quiche is sure to become a new favorite in your kitchen.
Nutritional Information
Alright, let’s talk nutrition. While this cottage cheese and spinach crustless quiche is definitely a healthier option than a traditional quiche with a buttery crust, it’s still pretty rich and decadent. Here’s the breakdown per serving:
- Calories: 210
- Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 195mg
- Sodium: 480mg
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 2g
- Protein: 16g
So while it’s not exactly “light,” this quiche does pack in a good amount of protein and nutrients from the eggs, cottage cheese, and spinach. Plus, it keeps me full and satisfied for hours!
Healthier Alternatives
If you’re looking to lighten things up even more, here are a few tweaks you can make:
- Reduced-Fat Dairy: Swap the full-fat cottage cheese and heavy cream for low-fat or nonfat versions. You could also use milk instead of cream.
- More Veggies: Bulk up the quiche with even more vegetables like sautéed mushrooms, zucchini, or bell peppers. This will add volume without a ton of extra calories.
- Egg Whites: Replace some of the whole eggs with egg whites to cut back on cholesterol and fat. I’ve found that a 50/50 mix of whole eggs and whites works well.
- Turkey Bacon: If you’re adding meat like bacon or sausage, opt for turkey or chicken versions for less fat and calories.
Serving Suggestions
I love serving this cottage cheese and spinach crustless quiche in so many different ways! Here are a few of my favorites:
- Brunch Buffet: Slice into small wedges and serve alongside fresh fruit, muffins, and mimosas for a lovely brunch spread.
- Lunch Al Desko: Pack a slice in your lunch container with a simple green salad for a satisfying midday meal.
- Breakfast for Dinner: Pair a slice with some roasted breakfast potatoes and turkey sausage links for a fun and easy breakfast-inspired dinner.
- Picnic Perfect: This quiche transports well, so pack it up and bring it along to your next picnic or potluck gathering! It tastes great at room temperature.
Common Mistakes to Avoid
Learn from my mistakes so you don’t have to make them yourself! Here are a few common pitfalls to avoid when making this cottage cheese and spinach crustless quiche:
- Watery Spinach: Make sure to thoroughly pat your chopped spinach dry with paper towels or a clean kitchen towel before adding it to the egg mixture. Excess moisture from the spinach can make your quiche watery and prevent it from setting properly. (I learned this the hard way the first time I made it!)
- Overfilling: Resist the urge to add too many mix-ins or pour the egg mixture all the way to the top of your pie dish. The quiche will puff up quite a bit as it bakes, so leave a little room for expansion.
- Overbaking: Keep an eye on your quiche towards the end of the bake time and pull it out when the center is just barely set. If you let it go too long, the eggs can start to get rubbery and the top can burn.
- Slicing Too Soon: As tempting as it is to dig in right away, let your finished quiche rest for at least 10-15 minutes before slicing into it. This will allow it to firm up and make serving much easier. Trust me on this one – I’ve ended up with many a messy slice from being too impatient!
Storing Tips
If you’re lucky enough to have leftovers (or if you’re meal prepping for the week ahead), here’s how to store this cottage cheese and spinach crustless quiche:
- Refrigerator: Let the quiche cool completely, then wrap tightly in plastic wrap or transfer to an airtight container. It will keep well in the fridge for up to 4 days.
- Freezer: Tightly wrap individual slices or the whole cooled quiche in a layer of plastic wrap followed by a layer of aluminum foil. Place in a freezer-safe bag or container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
In my experience, this quiche reheats beautifully in the microwave or a low oven until warmed through. It’s a great recipe to have stashed away for busy mornings or last-minute meals!
Frequently Asked Questions
Can I make this quiche ahead of time?
Absolutely! This cottage cheese and spinach crustless quiche is a great make-ahead option. You can assemble and bake it up to 2 days in advance, then store it in the fridge until you’re ready to serve. Just reheat individual slices in the microwave or oven until warmed through.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works great in this recipe! Just be sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the egg mixture. I usually use about 1/2 cup of thawed and squeezed frozen spinach in place of the 2 cups of fresh.
Can I make this recipe dairy-free?
I haven’t personally tried a dairy-free version of this quiche, but I think it could work with a few swaps! Try using a plain, unsweetened non-dairy yogurt in place of the cottage cheese and a plant-based milk instead of the heavy cream. As for the cheese, you could either omit it altogether or use a shredded vegan cheese alternative.
Can I add other vegetables besides spinach?
Definitely! This recipe is super versatile and can handle all sorts of veggie additions. Some of my favorites include sautéed mushrooms, diced bell peppers, chopped broccoli, sliced zucchini, and cherry tomatoes. Just be sure not to add too much extra moisture from the veggies.
Can I use a different type of cheese?
Absolutely! Feel free to swap the cheddar cheese for any other shredded cheese you like or have on hand. Mozzarella, Swiss, gouda, and feta all work great in this recipe. You could even do a mix of cheeses for extra flavor.
Can I make this quiche in muffin tins for individual servings?
Yes, great idea! To make mini crustless quiches, grease a 12-cup muffin tin and divide the egg mixture evenly among the cups (I use about 1/3 cup per mini quiche). Bake at 375°F for 20-25 minutes, or until set.
Let cool for a few minutes before removing from the pan. Perfect for grab-and-go breakfasts or snacks!
How do I know when the quiche is done baking?
You’ll know your cottage cheese and spinach crustless quiche is done when the center is just set and no longer jiggly, and a knife inserted about an inch from the edge comes out clean. The top should be lightly golden brown and slightly puffed. If it starts to brown too quickly, you can loosely tent the quiche with foil for the last few minutes of baking.
What should I serve with this quiche?
This quiche is delicious on its own as a light meal, but you can also pair it with all sorts of sides and accompaniments! For breakfast or brunch, try serving it with fresh fruit, roasted potatoes, or a simple green salad. It also goes great with a cup of soup or half a sandwich for lunch.
Conclusion
Well, there you have it – my tried-and-true recipe for the easiest, most delicious cottage cheese and spinach crustless quiche! I hope you’ll give this one a try and love it as much as my family does. And remember, don’t be afraid to make it your own with different mix-ins and variations. Happy cooking!