spinach quiche, simple, and full of spinach — a quiche you can make any day.

introduction

This spinach-quiche uses cottage cheese for a smooth, light texture. It cooks without a crust, so it is quick and lower in carbs. It works for breakfast, lunch, or a light dinner. The taste is mild, creamy, and a little cheesy.

why make this recipe

• It is fast and easy to make.
• It uses simple, fresh ingredients.
• It is high in protein from eggs and cottage cheese.
• It keeps well and re-heats nicely.
• No crust means fewer calories and less work.

how to make Irresistibly Creamy Cottage Cheese and Spinach Crustless Quiche

Ingredients :

1 cup cottage cheese (fresh, room temperature), 2 cups fresh spinach (chopped), 4 large eggs, 1 cup milk, 1 small onion (finely chopped), 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 cup cheddar cheese (shredded, divided)

Directions :

1. Preheat your oven to 375°F (190°C) while preparing the filling.
2. Sauté the finely chopped onion in a pan over medium heat until softened, about 5 minutes. Optionally, add minced garlic for extra flavor.
3. In a large bowl, mix together cottage cheese, sautéed onions, chopped spinach, eggs, garlic powder, salt, pepper, and half of the cheddar cheese. Stir until well combined.
4. Spray a baking dish with nonstick cooking spray. Pour the mixture into the dish and top with the remaining cheddar cheese.
5. Bake in the preheated oven for approximately 30-35 minutes, or until set and golden brown on top.
6. Allow to cool slightly before slicing. Serve warm or at room temperature.

how to serve Irresistibly Creamy Cottage Cheese and Spinach Crustless Quiche

Serve warm or at room temperature. Cut into wedges and place on plates with a simple green salad or roasted tomatoes. It also pairs well with fresh fruit or crusty bread if you want more texture.

how to store Irresistibly Creamy Cottage Cheese and Spinach Crustless Quiche

Let the quiche cool to room temperature. Cover and store in the fridge for up to 4 days. Reheat slices in the oven at 325°F (160°C) for 10–15 minutes or in the microwave for 1–2 minutes until warm.

tips to make Irresistibly Creamy Cottage Cheese and Spinach Crustless Quiche

• Use fresh spinach and chop it well so it mixes evenly.
• Let cottage cheese come to room temperature so the eggs mix smoothly.
• Squeeze excess water from spinach if it looks very wet after cooking.
• Use a rubber spatula to fold ingredients gently to keep the quiche light.
• Test doneness by inserting a knife in the center; it should come out clean.

variation (if any)

• Add cooked bacon or ham for a meat version.
• Swap cheddar for Swiss or mozzarella for a different cheese flavor.
• Stir in cherry tomatoes or bell peppers for color and sweetness.
• Use herbs like dill or chives for fresh flavor.

FAQs

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out as much water as you can before adding.

Q: Can I make this dairy-free?
A: This recipe relies on cottage cheese and cheddar. For dairy-free, try a plant-based cottage cheese and dairy-free shredded cheese, but texture will change.

Q: Can I bake it in a muffin tin?
A: Yes. Bake in greased muffin tins for 18–22 minutes for mini quiches. Watch for set centers.

Q: Can I freeze this quiche?
A: You can freeze slices for up to 2 months. Wrap well and thaw in the fridge before reheating.

Q: Do I need to pre-cook the spinach?
A: A quick sauté with the onion softens spinach and removes extra water. You can also use raw finely chopped spinach, but cook time may change slightly.

Conclusion

For another simple crustless spinach quiche idea and step photos, see Crustless Cottage Cheese Quiche with Spinach – Amee’s Savory Dish.

Irresistibly Creamy Cottage Cheese and Spinach Crustless Quiche

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• Author: make-recipe
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Print Recipe

Description

A creamy, crustless quiche made with cottage cheese and fresh spinach, perfect for any meal.

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Ingredients

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• 1 cup cottage cheese (fresh, room temperature)
• 2 cups fresh spinach (chopped)
• 4 large eggs
• 1 cup milk
• 1 small onion (finely chopped)
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup cheddar cheese (shredded, divided)

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Instructions

1. Preheat your oven to 375°F (190°C) while preparing the filling.
2. Sauté the finely chopped onion in a pan over medium heat until softened, about 5 minutes.
3. Mix together cottage cheese, sautéed onions, chopped spinach, eggs, garlic powder, salt, pepper, and half of the cheddar cheese in a large bowl.
4. Spray a baking dish with nonstick cooking spray and pour the mixture into the dish, topping with the remaining cheddar cheese.
5. Bake in the preheated oven for approximately 30-35 minutes, or until set and golden brown on top.
6. Allow to cool slightly before slicing. Serve warm or at room temperature.

Notes

Use fresh spinach and room-temperature cottage cheese for best results. Store leftovers in the fridge for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 3g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 150mg