Cottage Cheese Spinach No Crust Quiche (Printable version)

Light protein-rich crustless quiche with cottage cheese, spinach, and herbs. Perfect for brunch or dinner.

# What You’ll Need:

→ Dairy & Eggs

01 - 1 cup cottage cheese
02 - 4 large eggs
03 - 1/2 cup milk or dairy-free alternative
04 - 1 cup shredded cheddar or Swiss cheese

→ Vegetables

05 - 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and squeezed dry)
06 - 1/2 cup diced onion

→ Herbs & Seasonings

07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon nutmeg (optional)
10 - 2 tablespoons fresh chives or parsley, chopped (optional)

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9-inch pie dish or baking dish with cooking spray or butter.
02 - In a large skillet over medium heat, sauté the diced onion in a small amount of oil until translucent, approximately 3-4 minutes. Add the chopped spinach and cook until wilted. Remove from heat and set aside.
03 - In a large mixing bowl, whisk together the eggs, milk, cottage cheese, salt, pepper, and nutmeg until well combined. Stir in the shredded cheese and fresh herbs if using.
04 - Add the cooked spinach and onion mixture to the egg mixture. Mix thoroughly to distribute all ingredients evenly.
05 - Pour the mixture into the prepared pie dish. Use a spatula to smooth the top evenly.
06 - Bake for 30-35 minutes, or until the quiche is set in the center and the top is lightly golden brown. A knife inserted in the center should come out clean.
07 - Allow the quiche to cool for 5-10 minutes before slicing and serving. This resting period helps the quiche set for cleaner cuts.

# Expert tips:

01 -
  • The cottage cheese makes it protein-packed without the heavy feeling of traditional quiche
  • You can prep everything in one bowl and the clean-up is practically nonexistent
  • It slices beautifully after cooling, making it perfect for meal prep or brunch guests
02 -
  • Testing doneness with a knife should come out clean, but a slight wobble in the center is normal
  • The quiche keeps puffed in the oven but settles as it cools, so don't panic when it deflates
03 -
  • Use full-fat cottage cheese for the creamiest texture, low-fat can make it slightly rubbery
  • Grate your own cheese instead of buying pre-shredded, it melts so much better

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