Cottage Cheese and Spinach Crustless Quiche

Looking for a healthy, no-fuss recipe that feels comforting and satisfying without weighing you down? Let me introduce you to this Cottage Cheese and Spinach Crustless Quiche—it’s everything you love about a hearty breakfast or brunch, but without the crust (and without the carbs!). This recipe is rich in protein, incredibly easy to prepare, and super versatile—perfect whether you’re feeding a busy household or just want to meal prep for the week.

Honestly, this recipe became a weekend favorite in our house purely by accident. I had some leftover cottage cheese in the fridge, a handful of cooked spinach I didn’t want to waste, and zero energy to roll out a crust. I threw everything into a bowl, crossed my fingers, and the result? A light, creamy, and flavorful quiche that instantly earned a spot in our breakfast rotation.

What I love most is how approachable it is. No crust means no rolling pins, no blind baking, and no extra dishes. Just mix, pour, and bake—and you’ve got a wholesome meal that reheats like a dream.

Why You’ll Love This Recipe

• Low-Carb & Gluten-Free – Perfect if you’re watching your carbs or avoiding gluten.

• Packed with Protein – Thanks to the cottage cheese, eggs, and cheddar.

• Easy Meal Prep – Keeps well in the fridge and is great for grab-and-go breakfasts.

• Customizable – Add mushrooms, bell peppers, or fresh herbs based on what’s in your fridge.

Ingredients You’ll Need

Here’s what you’ll need to make this crustless quiche:

• 1 cup cottage cheese

• 1 cup shredded cheddar cheese

• 1/2 cup milk

• 4 large eggs

• 1 cup cooked spinach, squeezed dry and chopped

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

Simple, right? Just a handful of ingredients, most of which you probably already have at home. Now let’s dive into how to pull this quiche together.

STEPS: How to Make Cottage Cheese and Spinach Crustless Quiche

Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or round baking dish. I usually use nonstick spray or a little olive oil brushed around the edges.

Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk the eggs until fully beaten. Then stir in the milk and cottage cheese. Make sure it’s all smooth and nicely blended. Don’t worry if the cottage cheese still has small curds—they’ll melt beautifully into the quiche as it bakes.

Step 3: Add the Remaining Ingredients
Now add the shredded cheddar, chopped spinach, salt, pepper, garlic powder, and onion powder. Mix until everything is evenly combined. It’ll look a little loose and lumpy, but that’s exactly what you want. The mixture will set beautifully in the oven.

Step 4: Pour and Spread
Pour the mixture into your prepared baking dish. Use a spatula to smooth it out and spread everything evenly.

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Now that your Cottage Cheese and Spinach Quiche is all prepped and ready to go, it’s time to bake it up into golden, savory perfection. This part is honestly the easiest—just pop it in the oven and let the magic happen. While it bakes, your kitchen will fill with the coziest, cheesiest aroma. That’s your cue to grab a cup of coffee, kick back, and get ready for a satisfying meal that feels way fancier than it actually is.

I’ve also included a few tips below to help you get the best texture and flavor, along with some variation ideas if you’re feeling creative (or just working with what’s in the fridge). Let’s finish up this easy, wholesome recipe.

STEPS: Baking and Serving Your Quiche

Step 5: Bake Until Set and Golden
Place the dish on the center rack of your preheated oven. Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden. You can give the pan a gentle shake—if the middle jiggles just slightly but the edges are firm, it’s done.

To test for doneness, insert a toothpick or thin knife into the center. If it comes out clean (or with just a little melted cheese), you’re good to go. Don’t worry if the top browns a bit—that adds extra flavor and texture.

Step 6: Let It Cool Before Serving
This step is important: once you pull it out of the oven, let it cool for 5 to 10 minutes. This helps everything settle and makes slicing much easier. The texture firms up a bit as it cools, and the flavors meld beautifully.

Now just slice, serve, and enjoy! I love pairing it with a simple green salad or a slice of toasted sourdough for a complete meal.

Tips for the Best Crustless Quiche

• Squeeze That Spinach
  Whether you’re using fresh or frozen spinach, be sure to drain and squeeze it really well before adding it in. Too much moisture will make the quiche watery. I usually press it between paper towels or use a clean kitchen cloth.

• Use Full-Fat Cottage Cheese for Creaminess
  Low-fat works too, but full-fat cottage cheese gives the quiche a richer, creamier texture without needing any heavy cream.

• Grate Your Own Cheese
  Pre-shredded cheese often has added starches to keep it from clumping, which can affect the texture when baking. For the smoothest, meltiest result, grate your own cheddar if you can.

• Bake on a Sheet Pan for Easy Cleanup
  To avoid any accidental spills in the oven (especially if your pie dish is filled to the top), place the baking dish on a rimmed sheet pan before popping it in the oven.

Variations You Can Try

This quiche is incredibly flexible. Here are a few simple swaps and add-ins to keep it interesting:

• Veggie Add-Ins: Try sautéed mushrooms, diced bell peppers, or chopped zucchini. Just make sure to cook and drain them first to avoid excess moisture.

• Protein Boost: Crumbled cooked bacon, diced ham, or turkey sausage all work great. Add about 1/2 cup for a meaty twist.

• Cheese Swap: Not a cheddar fan? Use feta for a tangy kick, Swiss for a nutty touch, or mozzarella for a mild, melty option.

• Herbs & Seasonings: Add chopped fresh parsley, basil, or a pinch of nutmeg for an extra layer of flavor. A sprinkle of paprika on top before baking also adds a nice touch of color and warmth.

Serving Suggestions

This crustless quiche is super versatile. Serve it warm, at room temperature, or even cold (yes, it tastes great straight from the fridge!). Here are a few easy ways to serve it:

• With a light salad for brunch or lunch.

• As part of a breakfast spread with fruit, toast, and yogurt.

• Cut into small squares and served as a high-protein snack or appetizer.