A simple, healthy quiche you can make any day.
introduction
This cottage cheese and spinach crustless quiche is light, full of protein, and easy to make. It works for breakfast, lunch, or a light dinner. If you want tips on choosing and storing cheddar, see cheddar cheese types, storage, and uses for help.
why make this recipe
Make this recipe because it is quick, healthy, and uses simple ingredients. It has cottage cheese for protein and spinach for vitamins. You do not need a crust, so it is lower in carbs and faster to prepare.
how to make Cottage Cheese and Spinach Crustless Quiche
Start by cooking the onion until soft. Mix the cottage cheese, cooked onion, spinach, eggs, spices, and half the cheddar in a bowl. Pour into a greased dish, add the rest of the cheddar on top, and bake. The quiche sets in the oven and turns golden on top.
Ingredients :
1 cup cottage cheese, 2 cups fresh spinach (chopped), 4 large eggs, 1 cup shredded cheddar cheese (divided), 1 small onion (finely chopped), 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper, Nonstick cooking spray
Directions :
Preheat oven to 375°F (190°C) and grease a baking dish with nonstick spray., Sauté chopped onion in a pan over medium heat until softened, about 5 minutes., In a large bowl, combine cottage cheese, sautéed onion, spinach, eggs, garlic powder, salt, pepper, and half of the cheddar cheese. Mix well., Pour the mixture into the greased baking dish and top with remaining cheddar cheese., Bake for 30-35 minutes until set and golden brown on top. Let cool slightly before slicing.
how to serve Cottage Cheese and Spinach Crustless Quiche
Serve warm or at room temperature. Cut into wedges and pair with a green salad, fresh fruit, or whole grain toast. It also works cold for a packed lunch.
how to store Cottage Cheese and Spinach Crustless Quiche
Cool the quiche to room temperature. Store in an airtight container in the refrigerator for up to 4 days. Reheat slices in the oven at 325°F (160°C) for 10–15 minutes or microwave in 30-second bursts until warm. You can also freeze slices in a freezer-safe container for up to 2 months; thaw in the fridge before reheating.
tips to make Cottage Cheese and Spinach Crustless Quiche
- Use well-drained spinach so the quiche is not soggy.
- Let the quiche cool a bit before slicing so it holds shape.
- For creamier texture, blend the cottage cheese briefly before mixing.
- If you want a sauce on the side, try a simple cheese sauce idea from cheese sauce for broccoli and serve it lightly on the side.
variation (if any)
- Add cooked mushrooms, diced bell pepper, or chopped ham for more flavor.
- Swap cheddar for mozzarella or Swiss cheese.
- Add fresh herbs like parsley or chives for brightness.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before adding.
Q: Is cottage cheese okay to use instead of ricotta?
A: Yes. Cottage cheese gives more protein and a different texture, but it works well.
Q: Can I make this in muffin tins for mini quiches?
A: Yes. Bake at the same temperature for 18–22 minutes until set.
Q: Do I need to pre-cook the spinach?
A: Fresh chopped spinach cooks during baking, but you can sauté it briefly if you want less moisture.
Conclusion
For another version with photos and notes, see Crustless Cottage Cheese Quiche with Spinach – Amee’s Savory Dish.