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Cottage Cheese & Spinach Crustless Quiche Recipe
Ben Carraoli

Cottage Cheese & Spinach Crustless Quiche Recipe

I love a breakfast that’s hearty, healthy, and quick, and this cottage cheese and spinach crustless quiche hits all the marks. When I first made it, I was amazed at how creamy and flavorful it turned out without a crust.
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil – for sautéing veggies
  • 1 small onion diced – adds sweetness and depth
  • ½ bell pepper diced – gives color and crunch
  • 2 cups fresh baby spinach chopped – avoid frozen for best texture
  • 1½ cups cottage cheese – creates creamy pockets throughout
  • 4 large eggs – binds everything together
  • 1 cup shredded cheddar cheese or half cheddar, half mozzarella – freshly grated melts best
  • ½ cup milk – adds moisture and smoothness
  • ½ teaspoon garlic powder – enhances flavor
  • 1 teaspoon Italian seasoning – aromatic touch
  • Salt and pepper to taste – season generously

Method
 

  1. Set your oven to 350°F (175°C). Lightly grease a 9-inch pie pan or 8×8 baking dish with olive oil or cooking spray. This prevents sticking and ensures easy slicing later.
  2. Heat olive oil in a skillet over medium heat. Cook diced onion and bell pepper until soft, about 3–4 minutes. Add chopped spinach, cook until wilted, and season with garlic powder, salt, and pepper.
  3. In a large bowl, whisk eggs, milk, and cottage cheese together. Add Italian seasoning, salt, and pepper. The cottage cheese will remain slightly lumpy, giving creamy pockets in the quiche.
  4. Gently fold sautéed vegetables and shredded cheese into the egg mixture. Make sure everything is evenly distributed for consistent flavor and texture.
  5. Pour mixture into the prepared pan. Tap gently to release air bubbles. Bake for 40–45 minutes until golden brown and fully set. A knife inserted should come out clean.
  6. Let the quiche cool 5–10 minutes before slicing. Cooling helps maintain clean, firm slices without being runny.

Notes

  • I like to squeeze excess moisture from spinach to prevent a watery quiche.
  • Freshly grate your cheese for better melt and flavor.
  • Season generously; I always add a pinch more salt and pepper than listed.
  • If you want extra creaminess, swirl a spoon of Greek yogurt on top before baking.