why make this recipe
This quiche is simple, quick, and creamy. It uses cottage cheese and spinach for a light but rich flavor. You get protein, veggies, and cheese in one easy dish. It works for breakfast, lunch, or a light dinner.
introduction
This crustless quiche is soft and creamy. Cottage cheese makes the texture smooth. Spinach adds color and a fresh taste. It bakes without a crust, so it is lower in carbs and easy to make.
how to make Irresistibly Creamy Cottage Cheese and Spinach Crustless Quiche
Follow the steps below to prepare and bake the quiche. Read all steps before you start.
Ingredients :
- 1 cup cottage cheese (fresh, room temperature)
- 2 cups fresh spinach (chopped)
- 4 large eggs
- 1 cup milk
- 1 small onion (finely chopped)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup cheddar cheese (shredded, divided)
Directions :
- Preheat your oven to 375°F (190°C) while preparing the filling.
- Sauté the finely chopped onion in a pan over medium heat until softened, about 5 minutes. Optionally, add minced garlic for extra flavor.
- In a large bowl, mix together cottage cheese, sautéed onions, chopped spinach, eggs, garlic powder, salt, pepper, and half of the cheddar cheese. Stir until well combined.
- Spray a baking dish with nonstick cooking spray. Pour the mixture into the dish and top with the remaining cheddar cheese.
- Bake in the preheated oven for approximately 30-35 minutes, or until set and golden brown on top.
- Allow to cool slightly before slicing. Serve warm or at room temperature.
how to serve Irresistibly Creamy Cottage Cheese and Spinach Crustless Quiche
Slice the quiche into wedges. Serve warm with a green salad or fresh fruit. It also tastes good at room temperature for picnics. Add a spoon of salsa or a dollop of plain yogurt for extra flavor.
how to store Irresistibly Creamy Cottage Cheese and Spinach Crustless Quiche
Cool the quiche fully before storing. Cover and refrigerate for up to 4 days. To freeze, wrap slices tightly and freeze for up to 2 months. Thaw in the fridge and reheat in the oven at 325°F (160°C) until warm.
tips to make Irresistibly Creamy Cottage Cheese and Spinach Crustless Quiche
- Use room temperature cottage cheese and eggs so the mix bakes evenly.
- Drain excess liquid from very wet cottage cheese with a quick strain if needed.
- Cook spinach briefly or squeeze out extra water to avoid a watery quiche.
- Let the quiche rest 10 minutes after baking to firm up for easier slicing.
- Use a nonstick or well-greased dish to prevent sticking.
variation (if any)
- Add cooked bacon, ham, or sausage for a meatier quiche.
- Swap cheddar for Swiss, mozzarella, or feta for a different taste.
- Stir in chopped mushrooms, bell peppers, or sun-dried tomatoes.
- Use skim milk or half-and-half to change richness.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out all water before mixing so the quiche does not get watery.
Q: Do I need to pre-cook the spinach?
A: You can use raw chopped spinach if it is very tender, but a quick sauté or wilt helps remove extra water and improves texture.
Q: Can I make this dairy-free or low lactose?
A: For dairy-free, use a dairy-free milk and a dairy-free cheese substitute. Cottage cheese is hard to replace, so the texture will change.
Q: How do I know when the quiche is done?
A: The quiche is done when the center is set and the top is lightly golden. A knife in the center should come out mostly clean.
Q: Can I double the recipe?
A: Yes. Use a larger baking dish or two dishes. Adjust bake time slightly if the dish is much deeper.
Conclusion
For another crustless spinach quiche idea and inspiration, check this recipe: Crustless Cottage Cheese Quiche with Spinach – Amee’s Savory Dish.