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Cottage cheese and spinach crustless quiche golden brown and set in pie dish

Cottage Cheese and Spinach Crustless Quiche

A light, protein-packed crustless quiche made with cottage cheese, fresh spinach, and cheddar cheese, baked until golden and fluffy.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 0.5 medium bell pepper diced
  • 2 cups fresh baby spinach chopped
  • 1.5 cups cottage cheese full-fat preferred, undrained
  • 4 large eggs room temperature
  • 1 cup shredded cheddar cheese
  • 0.5 cup whole milk
  • 0.5 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Butter or cooking spray for greasing

Equipment

  • Large skillet
  • 9-inch pie dish
  • Large mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C). Heat olive oil in a large skillet over medium heat, then add diced onion and bell pepper. Sauté for 3-4 minutes until they're soft and fragrant.
  2. Add the chopped spinach to the skillet and cook until completely wilted, about 2-3 minutes. Season with garlic powder, salt, and pepper. Remove from heat and let cool for about 5 minutes.
  3. In a large bowl, whisk together eggs, milk, and cottage cheese until well combined. Stir in Italian seasoning, salt, and pepper.
  4. Fold in the shredded cheese and the cooled vegetable mixture until evenly distributed.
  5. Generously butter a 9-inch pie dish. Pour the mixture into the prepared dish and spread evenly. Give the dish a gentle tap to settle air bubbles.
  6. Bake for 40-45 minutes, or until the top is golden brown and the center barely jiggles when gently shaken. A knife inserted in center should come out mostly clean.
  7. Let cool for 5-10 minutes before slicing to allow the quiche to set properly.

Notes

Can substitute frozen spinach - just thaw and squeeze out excess water first. Use full-fat cottage cheese for richest results. Don't drain cottage cheese before using. Store leftovers in refrigerator for up to 4 days.