Cottage Cheese & Spinach Crustless Quiche Recipe

This Cottage Cheese & Spinach Crustless Quiche Recipe is a light, high-protein dish with 24 grams of protein per serving. It combines creamy cottage cheese, fresh spinach, and eggs for a flavorful, low-carb meal that’s perfect for breakfast or dinner. I made this for a Sunday brunch, and everyone loved the creamy texture! Ready in about 45 minutes, it’s ideal for healthy meal prep or family gatherings. This crustless quiche delivers comfort food vibes without the carbs.

Why You’ll Love This Cottage Cheese & Spinach Crustless Quiche Recipe?

This quiche is easy to make, using one dish for simple cleanup. It delivers 24 grams of protein to keep you full and support muscle health. The cottage cheese and spinach create a creamy, nutrient-packed flavor that’s a crowd-pleaser. I love how you can customize it with extra vegetables or cheeses. It’s a versatile dish that fits any time of day.

Health Benefits of Cottage Cheese & Spinach Crustless Quiche

Cottage cheese provides protein and calcium for muscle and bone health. Spinach offers vitamins A and C for immune and skin health. Eggs add high-quality protein and choline for brain function. Using low-fat cottage cheese keeps the dish light and heart-friendly. This quiche is a nutrient-packed option for a balanced, low-carb meal.

Ingredients for Cottage Cheese & Spinach Crustless Quiche

For the Quiche:

• 1 cup low-fat cottage cheese
• 2 cups fresh spinach, chopped
• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg (optional)

For Garnish (Optional):

• 2 tbsp fresh parsley, chopped
• 1 tbsp green onions, sliced

Substitutions: Use Greek yogurt instead of cottage cheese for a tangier flavor. Swap spinach for kale or Swiss chard. Replace cheddar with mozzarella or feta. Use egg whites instead of whole eggs for a lighter dish.

Notes: Drain cottage cheese if watery to avoid a soggy quiche. Chop spinach finely for even distribution.

How to Make Cottage Cheese & Spinach Crustless Quiche

Preheat and Prep

Preheat the oven to 375°F; grease an 8-inch pie dish with cooking spray or olive oil. This ensures the quiche releases easily after baking.

Sauté the Vegetables

Heat olive oil in a skillet over medium heat; add onion, garlic, and spinach, cooking for 3-4 minutes until spinach is wilted. Stir frequently to prevent burning and ensure even cooking.

Mix the Egg Base

In a large bowl, whisk eggs, cottage cheese, thyme, salt, pepper, and nutmeg until smooth; stir in cheddar and parmesan cheeses. This creates a creamy, flavorful base for the quiche.

Combine Ingredients

Add sautéed spinach, onion, and garlic to the egg mixture; stir gently to combine evenly. Pour the mixture into the prepared pie dish.

Bake the Quiche

Bake for 25-30 minutes until the center is set and the top is lightly golden. Let it cool for 5 minutes before slicing to hold its shape.

Serve and Garnish

Slice the quiche into wedges; sprinkle with fresh parsley and green onions, if desired. Serve warm for a creamy, satisfying meal.

Cooking Tips

Drain cottage cheese well to prevent excess liquid in the quiche. Use a pie dish for even baking and easy slicing. I made this for a quick breakfast, and it was so filling. Sauté spinach until fully wilted to avoid a watery texture. Whisk eggs thoroughly for a smooth, creamy consistency. Add cheese gradually to ensure it blends well. Check doneness with a toothpick to avoid overbaking.

Variations and Substitutions

Swap spinach for broccoli for a different green vegetable. Use feta instead of cheddar for a tangy flavor. Add diced bell peppers for extra color and crunch. I tried adding mushrooms, and it gave a rich, earthy taste. Make it dairy-free with plant-based cheese and yogurt. Replace whole eggs with egg whites for a lighter dish. Add a pinch of cayenne for a spicy kick.

Storage and Meal Prep

Store in an airtight container in the fridge for up to 4 days; reheat in the oven at 350°F or microwave for 1-2 minutes. Freeze individual slices for up to 2 months, thawing overnight before reheating.

Frequently Asked Questions About Cottage Cheese & Spinach Crustless Quiche Recipe

Here are answers to common questions about this dish.

1. Why is my quiche watery?
   Drain cottage cheese and pat spinach dry before cooking. I squeezed spinach well, and it was perfect.
   
2. Can I use frozen spinach?
   Yes, thaw and squeeze out excess water before using. I used frozen spinach, and it worked great.
   
3. How do I make this vegetarian?
   This recipe is already vegetarian, but add more vegetables like zucchini for variety. I added zucchini, and it was delicious.
   
4. Can I use regular cottage cheese?
   Yes, but low-fat keeps the dish lighter. I used full-fat once, and it was creamier.
   
5. How can I increase the protein?
   Add an extra 1/2 cup cottage cheese or two more eggs. I added more cottage cheese, and it hit 28 grams.
   
6. Can I prep this in advance?
   Yes, prepare the mixture the night before and bake fresh. I prepped ahead, and it saved time.
   

Serving Suggestions

Pair with a side salad or fresh fruit for a balanced meal. Serve with whole-grain toast for a hearty breakfast. Enjoy with sparkling water or herbal tea for a refreshing touch. I served this with sliced tomatoes, and it was a perfect combo. It’s great for brunch, lunch, or light dinners with family.

Nutrition Info for Cottage Cheese & Spinach Crustless Quiche

Per serving (1 slice, 6 servings):

• Calories: 190 kcal
• Protein: 24g
• Carbohydrates: 6g
• Fiber: 1g
• Sugars: 2g
• Fat: 8g
• Saturated Fat: 3g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Cottage Cheese & Spinach Crustless Quiche Recipe is a high-protein, low-carb meal with creamy, veggie-packed flavors. Its easy prep and light taste make it a favorite for any time of day. What’s your favorite way to customize this quiche? Let us know in the comments!