🥚 Cottage Cheese & Spinach Crustless Quiche
Light, Protein-Packed, and Perfect Any Time of Day 🌿🧀
Whether you’re starting your morning right or serving up a light lunch or dinner, this Cottage Cheese & Spinach Crustless Quiche is a go-to dish that’s simple, nourishing, and full of flavor. Packed with protein from eggs and cottage cheese, and loaded with sautéed spinach and aromatic garlic, this quiche skips the crust for a lighter take that’s still rich and satisfying.
🛒 Ingredients:
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
5–6 cups fresh spinach, roughly chopped (or 1 package frozen spinach, thawed and squeezed dry)
1 cup cottage cheese
4 large eggs
1/2 cup shredded mozzarella or cheddar cheese
1/4 cup milk (dairy or non-dairy)
1/4 teaspoon salt
1/4 teaspoon black pepper
Pinch of nutmeg (optional, but adds depth)
👩🍳 Instructions:
Preheat your oven to 375°F (190°C).
Lightly grease a 9-inch pie dish or baking dish.
Sauté the veggies:
In a skillet, heat olive oil over medium heat. Add chopped onion and cook until soft and translucent (about 4–5 minutes). Add garlic and sauté for another 30 seconds until fragrant.
Add the spinach:
Stir in the spinach and cook until wilted, about 2–3 minutes. If using frozen spinach, just mix it in to warm through. Remove from heat and let cool slightly.
Mix the filling:
In a large bowl, whisk together eggs, cottage cheese, shredded cheese, milk, salt, pepper, and nutmeg. Fold in the spinach mixture.
Pour and bake:
Pour the mixture into the prepared dish. Bake for 35–40 minutes, or until the center is set and the top is golden.
Cool & serve:
Let the quiche rest for 5–10 minutes before slicing. Enjoy warm, at room temperature, or chilled.
💡 Pro Tips:
Meal prep-friendly: Store slices in the fridge for up to 4 days or freeze individually.
Customize it: Add mushrooms, sun-dried tomatoes, or a sprinkle of feta for extra flair.
Low-carb & gluten-free: Great for keto or anyone avoiding crusts!
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