This Cottage Cheese and Spinach Crustless Quiche is a light, protein-packed dish that’s perfect for brunch, meal prep, or an easy weeknight dinner. Made without a crust, it’s naturally lower in carbs and incredibly simple to put together. I love how the cottage cheese gives it a creamy texture and the spinach adds a fresh, savory touch.
Why You’ll Love This Recipe
I love this quiche because it’s nourishing, simple, and full of flavor—without needing to fuss with a crust. It’s ideal for a quick brunch or breakfast, and I can even enjoy it cold or reheated throughout the week. The cottage cheese gives it a fluffy, almost soufflé-like texture, and the spinach makes it feel wholesome and satisfying. It’s also super versatile, which makes it a staple in my kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Eggs
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Cottage cheese
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Fresh or frozen spinach (thawed and squeezed dry if using frozen)
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Shredded cheese (cheddar, mozzarella, or a mix)
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Milk or cream
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Onion or green onions (optional)
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Garlic (minced)
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Salt
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Black pepper
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Olive oil or butter (for sautéing if using onions)
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Optional: herbs like parsley, dill, or basil
Directions
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I preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or baking dish.
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If I’m using onion or garlic, I sauté them in a bit of olive oil until soft and fragrant, then let them cool slightly.
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In a large bowl, I whisk together the eggs, milk or cream, and cottage cheese until well combined.
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I stir in the chopped spinach, shredded cheese, sautéed onion/garlic (if using), salt, pepper, and any herbs I want to add.
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I pour the mixture into the prepared dish and smooth the top with a spatula.
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I bake for 35–40 minutes, or until the center is set and the top is lightly golden.
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I let it cool for 5–10 minutes before slicing and serving.
Servings and timing
This recipe makes 6 slices, serving 4 to 6 people depending on portion size. It takes about 10 minutes to prepare and 35–40 minutes to bake, so I can have it ready in just under an hour.
Variations
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I swap spinach for kale, zucchini, or chopped broccoli.
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For extra protein, I sometimes add sausage.
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I love using different cheeses like feta, gouda, or Swiss for a flavor change.
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I add sun-dried tomatoes or roasted red peppers for a pop of color and tang.
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To make it dairy-free, I use plant-based cottage cheese and non-dairy milk with vegan cheese.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully in the microwave for about 30–45 seconds per slice, or in a 300°F (150°C) oven until warmed through. I also freeze individual slices by wrapping them in foil or plastic wrap and storing in a freezer bag for up to 2 months. I reheat from frozen in the oven or thaw overnight in the fridge first.
FAQs
Can I use frozen spinach in this recipe?
Yes, I use frozen spinach often. I make sure to thaw it completely and squeeze out as much moisture as possible before adding it to the egg mixture.
Is cottage cheese a good substitute for cream in quiche?
Absolutely. I find it makes the quiche creamy without being heavy. It also adds extra protein and keeps the texture fluffy.
Can I make this quiche ahead of time?
Yes. I bake it the night before, let it cool, and refrigerate it. It reheats well and still tastes fresh the next day.
What can I serve with this quiche?
I usually pair it with a simple side salad, roasted potatoes, or fresh fruit for a well-rounded brunch. It’s also great on its own.
How do I know when the quiche is fully cooked?
I check the center—if it’s no longer jiggly and a knife inserted comes out clean, it’s done. A golden top is also a good sign it’s ready.
Conclusion
Cottage Cheese and Spinach Crustless Quiche is my go-to for effortless brunches and easy make-ahead meals. It’s healthy, filling, and endlessly customizable with whatever I have on hand. Whether I’m serving guests or just making breakfast for the week, this recipe always delivers comfort and flavor with minimal effort.
