Cottage Cheese and Spinach Crustless Quiche Recipe

Introduction

This Cottage Cheese and Spinach Crustless Quiche is a light and flavorful dish perfect for breakfast, brunch, or a simple dinner. Packed with fresh vegetables and creamy cheese, it’s easy to make and naturally gluten-free.

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 soft, about 3 to 4 minutes. Add the chopped spinach and cook until wilted, about 2 to 3 minutes. Season with garlic powder, salt, and pepper.
3. Step 3: In a mixing bowl, whisk together the eggs, milk, and cottage cheese. Stir in Italian seasoning, salt, and pepper.
4. Step 4: Fold the sautéed vegetables and shredded cheese into the egg mixture until well combined.
5. Step 5: Grease a baking dish with oil or cooking spray. Pour the mixture evenly into the dish.
6. Step 6: Bake for 40 to 45 minutes, until the top is golden brown and the center is set.
7. Step 7: Let the quiche cool for 5 to 10 minutes before slicing to help it firm up.

Tips & Variations

• Use a mix of your favorite cheeses, like adding mozzarella for extra creaminess.
• Feel free to swap bell pepper for mushrooms or zucchini for different flavors.
• For a richer texture, try using half-and-half instead of milk.
• Adding fresh herbs like parsley or chives can brighten the dish.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through. This quiche can also be frozen; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Be sure to thaw and squeeze out excess moisture before adding it to the sautéed vegetables to prevent the quiche from becoming watery.

Is this quiche suitable for a gluten-free diet?

Absolutely. Since this recipe is crustless and contains no flour or gluten-containing ingredients, it is naturally gluten-free.

Cottage Cheese and Spinach Crustless Quiche Recipe

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★★★★★

4.4 from 79 reviews

This Cottage Cheese and Spinach Crustless Quiche is a delicious and healthy savory dish perfect for breakfast, brunch, or a light dinner. Packed with fresh spinach, sautéed bell peppers and onions, and loaded with protein-rich cottage cheese and eggs, this quiche is baked to golden perfection without a crust. It offers a low-carb alternative to traditional quiches while remaining creamy and flavorful thanks to a blend of cheddar cheese and Italian seasonings.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• 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

Cheese & Dairy

• 1 1/2 cups cottage cheese
• 1 cup shredded cheddar cheese (or half cheddar, half mozzarella)
• 1/2 cup milk

Others

• 1 tablespoon olive oil
• 4 large eggs
• Garlic powder, to taste
• Italian seasoning, to taste
• Salt and black pepper, to taste
• Oil or cooking spray for greasing the baking dish

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the quiche evenly.
2. Sauté Vegetables: Heat olive oil in a non-stick skillet over medium heat. Add diced onion and bell pepper, sautéing until they are soft and translucent, about 3–4 minutes. Then add the chopped spinach and cook until wilted, 2–3 minutes more. Season the mixture with garlic powder, salt, and black pepper to taste.
3. Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, milk, and cottage cheese until well combined. Add Italian seasoning along with salt and pepper to infuse the mixture with flavor.
4. Combine Ingredients: Fold the sautéed vegetables and shredded cheese into the egg mixture, stirring gently until everything is evenly incorporated.
5. Grease Baking Dish: Lightly grease a baking dish using oil or cooking spray to prevent sticking and ensure easy removal of the quiche.
6. Pour and Bake: Pour the prepared mixture evenly into the greased baking dish. Place it in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and the center is fully set.
7. Cool and Serve: Remove the quiche from the oven and allow it to cool for 5–10 minutes. This resting time helps it firm up for clean slicing and enhances flavors before serving.

Notes

• For a dairy-free version, substitute cottage cheese and milk with plant-based alternatives.
• Add your favorite herbs such as parsley or chives for extra flavor.
• This quiche can be stored in the refrigerator for up to 3 days and reheated gently.
• Using a mix of cheddar and mozzarella adds a nice balance of sharpness and meltiness.

Keywords: cottage cheese quiche, crustless quiche, spinach quiche, healthy breakfast, low carb quiche, baked quiche, vegetarian quiche