Easy Zero-Point Crustless Spinach & Veggie Quiche

6 Large Eggs: The base of your quiche.
1 cup Fat-Free Cottage Cheese: This provides the creamy “cheesecake” texture without the heavy cream or points.
2 cups Fresh Spinach: Roughly chopped.
1/2 cup Green Onions: Sliced (as seen in the photo).
1/2 cup Red Bell Pepper: Finely diced for color and sweetness.
1/2 tsp Garlic Powder: Or one fresh minced clove.
Salt & Black Pepper: To taste.
Optional: A sprinkle of fat-free shredded cheese or nutritional yeast on top for a savory “crust” effect.

Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly spray a 9-inch pie dish or tart pan with non-stick cooking spray.
Sauté the Veggies (Optional): For the best flavor, quickly sauté the spinach, peppers, and onions in a pan until the spinach is wilted and excess moisture has evaporated. This prevents the quiche from becoming watery.
Blend the Base: In a blender or food processor, combine the eggs, cottage cheese, garlic powder, salt, and pepper. Blend until completely smooth.
- Note: Blending the cottage cheese is the secret to a smooth, custard-like texture that mimics a traditional quiche.
Assemble: Place your sautéed vegetables into the bottom of the prepared pie dish. Pour the egg and cheese mixture over the top. Use a fork to gently swirl the ingredients so the veggies are evenly distributed.
Bake: Place in the center of the oven and bake for 35 to 45 minutes. The quiche is done when the center is set (it shouldn’t jiggle much when shaken) and the edges are beautifully golden brown.
Cool: Let the quiche rest for about 5–10 minutes before slicing. This allows the protein structure to firm up so you get clean, perfect wedges.

Since you mentioned you love popping in your favorite fillings, try these combinations: