If you love a good quiche but want something lighter and easier, this Cottage Cheese and Spinach Crustless Quiche is the recipe you’ve been waiting for. It’s creamy, savory, and perfectly fluffy — all without the fuss of a crust. The combination of cottage cheese and eggs gives it a rich texture that’s packed with protein but feels as comforting as your favorite brunch classic.
The first time I made this, I was trying to use up a tub of cottage cheese and a bag of spinach that was sitting in the fridge. I didn’t have a pie crust, so I thought, “Why not just skip it?” I mixed everything together, popped it in the oven, and what came out was a golden, cheesy bake that my family devoured in minutes. Since then, it’s become one of my go-to breakfast and brunch staples, right up there with my Cottage Cheese Flagels and Almond Flour Banana Bread.
Cottage Cheese and Spinach Crustless Quiche
Ingredients
Equipment
Method
- Preheat your oven to 375°F and grease a 9-inch pie dish or baking pan with olive oil or butter.
- In a skillet, heat olive oil over medium heat. Sauté diced onion for 3 minutes. Add spinach and cook until wilted. Let cool slightly.
- In a large bowl, whisk together eggs, cottage cheese, shredded cheese, garlic powder, salt, and pepper until smooth.
- Stir in the cooked spinach and onion. Pour into the greased baking dish and smooth the top.
- Bake for 30–35 minutes or until the center is set and the top is golden.
- Let it rest for 5–10 minutes before slicing and serving.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Cottage Cheese and Spinach Crustless Quiche
This Cottage Cheese and Spinach Crustless Quiche is the perfect mix of light and hearty. It’s great for meal prep, easy to reheat, and packed with wholesome ingredients that leave you feeling satisfied. The cottage cheese makes it creamy without adding heavy cream, while the spinach adds color, nutrients, and a hint of freshness.
If you love easy, make-ahead breakfasts like my Pizza Style Cottage Cheese Bake or 3-Ingredient Cottage Cheese Pizza Crust, this recipe will fit right in your weekly rotation.
Ingredients You’ll Need
For the Quiche:
- 6 large eggs
- 1 cup cottage cheese (small curd)
- ½ cup shredded mozzarella or cheddar cheese
- 1 cup fresh spinach (or ½ cup frozen, thawed and drained)
- ¼ cup diced onion
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil or butter
Optional Add-Ins:
- ¼ cup diced red bell peppers for color
- 2 tablespoons Parmesan cheese for a savory finish
- A sprinkle of nutmeg for depth
If you love savory, high-protein meals like my Cottage Cheese Beef Stroganoff or Cottage Cheese and Veggie Bake, this quiche gives you all that cozy comfort with a lighter touch.
How to Make Cottage Cheese and Spinach Crustless Quiche
Step 1: Preheat the Oven
Preheat your oven to 375°F and grease a 9-inch pie dish or baking pan with butter or olive oil.
Step 2: Cook the Vegetables
In a small skillet, heat olive oil over medium heat. Add diced onion and cook until soft and translucent, about 3 minutes. Stir in the spinach and cook until wilted. Set aside to cool slightly.
Step 3: Mix the Base
In a large bowl, whisk together the eggs, cottage cheese, shredded cheese, garlic powder, salt, and pepper until smooth.
Step 4: Combine & Pour
Stir the cooked spinach and onions into the egg mixture. Pour everything into the greased baking dish and smooth the top.
Step 5: Bake
Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
Step 6: Cool & Slice
Let it cool for 5–10 minutes before slicing. The texture will firm up as it rests, making it easier to cut cleanly.
It’s just as effortless as my Low Carb Crustless Pizza Bowl — a few simple steps and big, satisfying flavor.
Tips for Perfect Cottage Cheese and Spinach Crustless Quiche
- Blend the cottage cheese: If you prefer a smooth texture, blend the cottage cheese before mixing.
- Use fresh spinach if you can: It adds better flavor and texture than frozen.
- Let it rest before slicing: This helps it firm up and makes serving easier.
- Add toppings: Sprinkle cheese or herbs on top for extra flavor.
These same simple tricks make my Cottage Cheese Beef Noodle Bake so rich and creamy — it’s all about balance and patience.
How to Store and Reheat
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Reheat slices in the microwave for 30–45 seconds or warm them in the oven at 350°F for 10 minutes.
Freezing: You can freeze cooked quiche slices for up to 2 months. Reheat directly from frozen or thaw overnight.
It’s a meal-prep hero, just like my Hearty Pasta Fagioli Soup — easy to reheat, delicious every time.
Flavor Variations
- Broccoli & Cheddar: Swap spinach for broccoli florets and use sharp cheddar.
- Mushroom & Swiss: Add sautéed mushrooms and Swiss cheese.
- Bacon & Spinach: Add crumbled bacon for a smoky touch.
- Mediterranean: Mix in feta, sundried tomatoes, and olives.
This quiche is just as flexible as my Buffalo Chicken Bowls — you can easily switch up the flavors depending on what’s in your fridge.
Frequently Asked Questions
1. Can I use frozen spinach?
Yes, just thaw it completely and squeeze out all the excess water before adding it.
2. Can I make this ahead of time?
Absolutely. It reheats beautifully, so you can bake it the night before and enjoy it all week.
3. Can I make it dairy-free?
You can replace the cottage cheese with dairy-free alternatives like almond-based cheese and use plant milk.
4. What should I serve with it?
It’s perfect on its own, but it pairs well with a green salad or fruit.
The Final Bite
This Cottage Cheese and Spinach Crustless Quiche is everything you want in a breakfast — creamy, cheesy, and filling, without feeling heavy. It’s perfect for slow weekend mornings, quick weekday lunches, or even a healthy dinner.
Every slice is light yet satisfying, packed with protein and flavor. Whether you serve it warm from the oven or cold the next day, this is one of those recipes you’ll come back to again and again.