Name: Cottage Cheese and Spinach Crustless Quiche
Prep time: 10 min
Cook time: PT-487495H14M59S
Total time: 50 min
Cuisine: American
Ingredients: 6 large eggs; 1 cup cottage cheese (full‑fat or 2%); ½ cup shredded cheddar cheese (or Swiss, mozzarella, or feta); 1 cup fresh spinach, chopped (or ½ cup frozen, thawed and squeezed dry); ¼ cup milk (or non‑dairy milk); 1 clove garlic, minced (or ½ tsp garlic powder); ½ tsp onion powder or 2 tbsp chopped scallions; ½ tsp salt; ¼ tsp black pepper; Optional Add‑ins: ¼ cup chopped mushrooms; ¼ cup sun‑dried tomatoes or diced bell peppers; fresh herbs (dill or basil); pinch of red pepper flakes

Why You’ll Love This Recipe

I love this recipe because it feels indulgent while staying light and nutritious. The cottage cheese makes the texture extra fluffy and custardy, and the spinach adds an earthy balance and a pop of color. It’s low-carb, gluten-free, and easily adaptable to whatever vegetables or cheeses I have on hand. Whether I enjoy it warm or cold, this quiche always feels like a nourishing and satisfying meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs
Cottage cheese
Shredded cheddar cheese (or Swiss, mozzarella, or feta)
Fresh spinach (or frozen, thawed and squeezed dry)
Milk (or non-dairy milk)
Garlic (minced or powdered)
Onion powder or chopped scallions
Salt and pepper
Optional: chopped mushrooms, sun-dried tomatoes, bell peppers, or herbs

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or baking pan.
In a large bowl, I whisk the eggs until smooth, then stir in the cottage cheese, milk, cheddar, garlic, onion powder, salt, and pepper.
I fold in the chopped spinach and any optional add-ins I’m using.
I pour the mixture into the prepared dish and smooth the top with a spatula.
I bake for 35–40 minutes, or until the quiche is puffed, golden, and set in the center.
I let it cool for about 10 minutes before slicing. It can be served warm, at room temperature, or chilled.

Servings and timing

This recipe serves about 6 and takes approximately 50 minutes total: 10 minutes to prep and 35–40 minutes to bake.

Variations

I add sautéed mushrooms or diced bell peppers for extra veggies.
I use feta or goat cheese for a tangy twist.
I swap fresh herbs like dill or basil for a more aromatic flavor.
I add a pinch of red pepper flakes for a bit of heat.
I bake it in muffin tins for individual portions, perfect for meal prep.

storage/reheating

I store leftover quiche in the refrigerator for up to 4 days, covered or in an airtight container. To reheat, I warm slices in the microwave or oven until heated through. This quiche also freezes well—I wrap slices individually and freeze for up to 1 month, then reheat from frozen or thaw overnight.

FAQs

Can I use frozen spinach?

Yes, I thaw and squeeze out excess moisture before adding it to the egg mixture.

What kind of cottage cheese works best?

I use full-fat or 2% cottage cheese for the best creamy texture, but low-fat works if I want a lighter version.

Can I make this dairy-free?

Yes, I use a non-dairy milk and substitute the cheese with a plant-based alternative. The texture will change slightly but still works well.

How do I know when the quiche is done?

I check that the center is set and no longer jiggly, and the top is lightly golden. A knife inserted should come out clean.

Can I make this ahead of time?

Absolutely. I bake it a day in advance and store it in the fridge. It reheats beautifully and also tastes great cold.

Conclusion

This Cottage Cheese and Spinach Crustless Quiche is one of my favorite make-ahead, no-fuss recipes. It’s healthy, filling, and incredibly adaptable to whatever I have on hand. Whether I enjoy it for breakfast with fruit, or dinner with a side salad, it always brings that warm, homey feeling I love from a good quiche—without the need for a crust.