Cottage Cheese & Spinach Crustless Quiche
Fluffy, savory, and naturally low-carb—great for breakfast, brunch, or a light dinner.
⏱️ Time
Prep: 10 minutes
Bake: 35–40 minutes
Total: ~50 minutes
🍽️ Serves
6
🧺 Ingredients
6 large eggs
1 cup cottage cheese (full-fat or low-fat)
1½ cups fresh spinach, chopped (or frozen, thawed & squeezed dry)
½ cup shredded cheese (cheddar, mozzarella, or Swiss)
¼ cup onion, finely diced
1 clove garlic, minced
1 tbsp olive oil or butter
½ tsp salt
¼ tsp black pepper
¼ tsp nutmeg (optional but lovely)
👩🍳 Instructions
Preheat oven
Heat oven to 375°F (190°C).
Grease a pie dish or small baking dish.
Sauté aromatics
Heat olive oil in a skillet over medium heat.
Add onion and cook 2–3 minutes until soft.
Add garlic and cook 30 seconds.
Add spinach and cook until just wilted.
Remove from heat and cool slightly.
Mix the filling
In a bowl, whisk eggs.
Stir in cottage cheese, salt, pepper, and nutmeg.
Fold in spinach mixture and shredded cheese.
Bake
Pour mixture into prepared dish.
Bake 35–40 minutes until center is set and top is lightly golden.
Rest & serve
Let cool 5–10 minutes before slicing.
🍽️ Serving Ideas
With a simple green salad
Alongside roasted vegetables
With avocado slices
As a protein-rich meal prep breakfast
❓ Q & A
Q: Why use cottage cheese in quiche?
A: It adds protein and moisture while keeping the quiche light and fluffy.
Q: Can I blend the cottage cheese?
A: Yes! Blending gives a smoother, more traditional custard texture.
Q: Is this low-carb or keto?
A: It’s low-carb. For keto, use full-fat cheese and skip onions.
Q: Can I make it dairy-free?
A: You can use dairy-free cottage-style cheese and shredded cheese alternatives.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 4 days.
Q: Can I freeze crustless quiche?
A: Yes—freeze slices up to 2 months. Reheat gently.
Q: Can I make this ahead of time?
A: Absolutely. Bake fully, cool, and reheat when ready to serve.