Cottage Cheese & Spinach Crustless Quiche

Cottage Cheese & Spinach Crustless Quiche is an easy, protein-packed dish that works for breakfast, lunch, or a light dinner. It bakes up creamy and firm without a crust, so you get all the cozy quiche flavor with less fuss.

If you like airy quiches, check this fluffy crustless spinach quiche for a related take.

What makes this cottage cheese and spinach quiche a winner

This recipe appeals because it’s simple, seasonal, and forgiving. It uses cottage cheese to add creaminess and protein while keeping the quiche lighter than versions made with heavy cream or a pastry shell. You can serve it warm straight from the oven or chill slices for quick breakfasts. Small tweaks in herbs or cheese let you change the character without a big effort.

Reasons you’ll love this crustless quiche

Cozy flavor with everyday ingredients

The mix of cottage cheese, eggs, fresh spinach, and a little sharp cheese gives a familiar, homey flavor. You don’t need specialty items—just basics you may already have. The spinach adds color and a mild green note that balances the richness of the eggs and cottage cheese.

Quick to make, easy to love

This quiche comes together in about 15 minutes of prep and bakes under 40 minutes. There’s no rolling or blind-baking a crust. It saves time and cleanup, and it reheats well for easy weeknight dinners or meal prep.

Read more quiche tips from a similar crustless recipe here.

Ingredients and substitutions

Below is a straightforward list and why each item matters. I include simple swaps so you can adapt the quiche to your pantry or diet.

What you’ll need for this recipe

• 6 large eggs
• 1 1/2 cups cottage cheese (full-fat or low-fat)
• 1/4 cup milk (dairy or unsweetened plant milk)
• 3 cups fresh spinach, roughly chopped (or 10 oz frozen, thawed and squeezed dry)
• 1 small onion, finely chopped
• 1 cup shredded cheddar or Gruyère
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg (optional)
• 1 tbsp olive oil or butter for sautéing
• Fresh parsley or chives, chopped, for garnish

Notes: Cottage cheese gives the quiche a tender texture and adds protein. If you prefer a smoother custard, pulse the cottage cheese briefly in a blender before mixing.

Try cottage cheese in soups too this chicken soup recipe shows how it blends into savory dishes.

Smart swaps for dietary needs

• To make it lower in fat: use low-fat cottage cheese and skim or plant milk.
• For a dairy-free version: use a firm tofu blend in place of cottage cheese and a plant-based shredded cheese.
• For a richer custard: swap milk for half-and-half.
• If you want a gluten-free crust option, serve with gluten-free toast rather than adding a pastry.

Smart Variation (Optional)

Add cooked mushrooms, roasted red peppers, or crumbled cooked sausage (beef or turkey) for heartier slices.

How to make this cottage cheese & spinach crustless quiche

Follow a few clear steps: sauté, mix, pour, and bake. The order keeps the texture right and prevents excess moisture.

Step-by-step cooking instructions

1. Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or a similar baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté the chopped onion until soft, about 4–5 minutes. Add the spinach and cook until wilted and any liquid has evaporated. Remove from heat and let cool slightly.
3. In a bowl, whisk the eggs with milk, salt, pepper, and nutmeg. Stir in the cottage cheese and half of the shredded cheese. If you want a smoother texture, pulse the cottage cheese briefly in a blender before adding.
4. Fold the cooled spinach and onions into the egg mixture. Pour into the prepared dish and sprinkle the remaining cheese on top.
5. Bake 30–40 minutes, until the center is set and the top is lightly golden. A knife inserted in the center should come out mostly clean. Let rest 10 minutes before slicing.

Step	Details
1	Preheat oven to 375°F (190°C) and grease a 9-inch dish.
2	Sauté onion, add spinach and cook until dry.
3	Whisk eggs with milk and cottage cheese; fold in spinach.
4	Pour into dish, top with cheese, bake 30–40 minutes.

Tips for texture, timing & tools

• If using frozen spinach, squeeze out as much liquid as possible to avoid a soggy quiche.
• Let the quiche rest for 10–15 minutes before cutting; it firms up and slices cleanly.
• A blender or food processor smooths cottage cheese for a more custard-like finish.
• Use a light-colored baking dish to prevent over-browning.

Looking for a cottage cheese snack idea? Try these cottage cheese chips for a crunchy side.

Storage, reheating

How to store it right

Cool the quiche to room temperature, then cover and refrigerate for up to 4 days. For longer storage, wrap slices tightly and freeze up to 2 months.

Reheating without losing flavor

Reheat individual slices in a 350°F oven for 10–12 minutes or in a toaster oven until warmed through. Microwave on medium power for 60–90 seconds for a quick option; follow with a short rest to even out the heat.

A dish worth making again and again

This quiche works for busy mornings and relaxed dinners. It stores and reheats well, so you can make a pan on the weekend and enjoy slices throughout the week.

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FAQs

Can I use frozen spinach instead of fresh?

Yes. Thaw frozen spinach fully and squeeze out excess water before adding. That prevents the quiche from becoming watery.

Is cottage cheese a good substitute for ricotta?

Yes. Cottage cheese gives a similar creaminess with more protein. Blending it briefly yields a smoother texture like ricotta.

Can I freeze the finished quiche?

Yes. Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge before reheating.

How long will leftovers keep in the fridge?

Stored in an airtight container, the quiche will keep 3–4 days in the refrigerator.

Another idea: make a batch of cottage cheese chips to go with chilled quiche slices for a fun contrast.

Final Thoughts

For a similar recipe with different proportions and tips, see the Creamy Chicken and Broccoli Pasta.