Cottage Cheese Spinach Crustless Quiche

This cottage cheese and spinach crustless quiche has become my family’s weekend breakfast obsession since I discovered it during a particularly chaotic meal prep session. I was desperately trying to use up a container of cottage cheese that was approaching its expiration date, and my usual cottage cheese pancakes weren’t cutting it for dinner.

What started as a “let’s see what happens” experiment turned into something my teenage daughter now requests specifically. The first time I pulled this golden, puffed beauty from the oven, she wandered into the kitchen and said, “Mom, this actually smells like restaurant food, not like your usual health experiments.” That’s when I knew I’d struck gold. The cottage cheese transforms completely in the oven, creating this impossibly light, almost soufflé-like texture that’s nothing like the grainy stuff you start with.

Ingredients for Cottage Cheese and Spinach Crustless Quiche

I always use full-fat cottage cheese for this recipe because it creates the richest, most luxurious texture. My go-to brand is Good Culture, but any high-quality cottage cheese will work beautifully here. Pro tip: don’t drain the cottage cheese – you want all that creamy liquid for the best results.

• 1 tablespoon olive oil
• 1 small onion, diced (about ½ cup) – I recommend yellow onions for their natural sweetness
• ½ bell pepper, diced (any color works, but red adds great color)
• 2 cups fresh baby spinach, chopped – My preference is baby spinach over mature leaves for tenderness
• 1½ cups cottage cheese (full-fat preferred, undrained)
• 4 large eggs – In my experience, room temperature eggs blend more smoothly and create better lift
• 1 cup shredded cheddar cheese (or half cheddar, half mozzarella for extra meltiness)
• ½ cup whole milk
• ½ teaspoon garlic powder
• 1 teaspoon Italian seasoning – I usually use a blend with oregano, basil, and thyme
• Salt and pepper to taste
• Butter or cooking spray for greasing – Pro tip: butter gives the best flavor and helps with browning

Step-by-Step Instructions

I recommend having all your ingredients at room temperature before starting, as this helps everything blend smoothly and bake evenly.

Step 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 – you’ll know they’re ready when the onion becomes translucent.

Step 2: Add the chopped spinach to the skillet and cook until completely wilted, about 2-3 minutes. The spinach should reduce significantly in volume. Season with garlic powder, salt, and pepper, then remove from heat and let cool for about 5 minutes to prevent the eggs from scrambling.

Step 3: In a large bowl, whisk together eggs, milk, and cottage cheese until well combined. Don’t worry about getting it completely smooth – small cottage cheese curds add great texture. Stir in Italian seasoning, salt, and pepper.

Step 4: Fold in the shredded cheese and the cooled vegetable mixture until evenly distributed. The mixture should look creamy with visible cheese and vegetable pieces throughout.

Step 5: Generously butter a 9-inch pie dish, making sure to coat the sides well. Pour the mixture into the prepared dish and spread evenly. Give the dish a gentle tap on the counter to settle any air bubbles.

Step 6: Bake for 40-45 minutes, or until the top is golden brown and the center barely jiggles when you gently shake the dish. A knife inserted in the center should come out mostly clean with just a few moist crumbs.

Step 7: Let cool for 5-10 minutes before slicing – this allows the quiche to set properly and prevents it from falling apart when you cut it.

What to Serve with Cottage Cheese and Spinach Crustless Quiche

This protein-packed quiche pairs beautifully with lighter sides that complement its rich, creamy texture without overwhelming the plate.

High Protein Breakfast Bowls: Add roasted sweet potato cubes and avocado for a complete morning meal with balanced macros.

Fresh Mixed Greens Salad: A simple salad with arugula, cucumber, and light vinaigrette cuts through the richness perfectly while adding fresh vegetables and fiber.

Roasted Grape and Goat Cheese Crostini: These elegant appetizers make this quiche perfect for weekend brunch entertaining.

Turkey Sausage Links: For those wanting extra protein, lean turkey sausage complements the egg flavors without overwhelming the delicate cottage cheese taste.

Crispy Hash Brown Potatoes: The contrast between creamy quiche and crispy potatoes creates the perfect comfort food breakfast combination.

Storage & Serving Tips

Store leftover quiche in the refrigerator for up to 4 days in an airtight container. I recommend letting it come to room temperature for about 15 minutes before serving for the best texture and flavor development.

For reheating, I prefer using the oven at 300°F for 10-15 minutes rather than the microwave, which can make the texture rubbery. Pro tip: cover with foil to prevent over-browning while the center warms through.

This quiche is incredibly versatile – it’s delicious served warm for breakfast, at room temperature for lunch, or even cold straight from the fridge as a high-protein snack. Individual slices freeze beautifully for up to 3 months wrapped in foil, making it perfect for meal prep.

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 mins

Cook Time 45 minutes mins

Total Time 1 hour hr

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.