This spinach and cottage cheese crustless quiche is light, protein-packed, and surprisingly satisfying. No crust means fewer carbs, less fuss and more focus on the creamy, fluffy filling. Cottage cheese creates a tender, custard-like texture, while fresh spinach adds color and balance. It’s perfect for busy mornings, lazy brunches, or meal prep you’ll actually look forward to. You only need simple ingredients and a pie dish no fancy tools, no complicated steps. Just honest, wholesome food that tastes like comfort. Let’s dive into why this might be the easiest (and most delicious) quiche you’ll ever make.
Why You’ll Love This Spinach & Cottage Cheese Crustless Quiche
Some recipes just work no gimmicks, no stress. This is one of them.
- High in Protein, Low in Fuss: Thanks to cottage cheese and eggs, this quiche delivers a satisfying dose of protein without the hassle of making (or buying) a crust.
- Light Yet Filling: It’s airy and fluffy, but never leaves you feeling like you skipped a real meal.
- Versatile for Any Meal: Breakfast, lunch, or dinner it fits them all. Add a side salad or some roasted potatoes and you’ve got balance on a plate.
- Customizable to the Core: Don’t have cheddar? Use feta. Hate spinach? Try kale or mushrooms. This base is made for playing with.
- Meal Prep Friendly: Keeps well in the fridge, reheats beautifully, and freezes like a dream.
What Makes This Recipe Work (And Why It’s So Good)
Some dishes come together so smoothly, it feels like they were meant to exist. This crustless quiche is one of those and here’s why:
Cottage Cheese = Creamy + Protein-Packed
Unlike heavy cream or milk alone, cottage cheese creates a silky texture and boosts protein. It’s the secret to that fluffy, almost souffle-like bite without adding heaviness.
Eggs Bring Structure
Four large eggs hold everything together while delivering richness and lift. Beat them well, and you’ll get that just-set, golden-top finish every time.
Spinach Adds Balance
Fresh spinach isn’t just for color. It cuts through the richness and adds earthy depth a must-have for balance.
Cheese for Flavor & Melt
A sharp cheddar or mellow mozzarella melts into the mix, giving it savory depth and that irresistible pull-apart texture.
Ingredients at a Glance
Here’s everything you’ll need to bring this crustless quiche to life nothing fancy, just fridge staples doing what they do best.
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 1 tbsp | For sautéing the veggies |
| Onion (diced) | 1 small | Yellow or white works fine |
| Bell pepper (diced) | ½ | Adds color and sweetness |
| Fresh spinach | 2 cups (chopped) | Baby spinach wilts quickly and evenly |
| Cottage cheese | 1½ cups | Full-fat preferred for best texture |
| Large eggs | 4 | Room temp if possible |
| Shredded cheddar | 1 cup | Or use mozzarella, feta, or a blend |
| Milk | ½ cup | Any kind works — dairy or non-dairy |
| Garlic powder | ½ tsp | Optional, but adds depth |
| Italian seasoning | 1 tsp | Or dried oregano/basil mix |
| Salt & pepper | To taste | Adjust based on cheese used |
Quick Tip: You can swap in frozen spinach just thaw and squeeze out all the water to avoid soggy quiche.
Tools & Smart Swaps
You don’t need a fancy setup to make this quiche just a few everyday tools and a bit of creativity if you’re short on ingredients.
Kitchen Tools You’ll Need
- Large skillet – For sautéing your veggies
- Mixing bowls – One for eggs, one for veggies
- Whisk or hand mixer – Helps get that fluffy texture
- 9-inch pie dish – Glass or ceramic works best
- Cooking spray or butter – For greasing the dish
Smart Ingredient Swaps
- No cheddar? Use feta, Swiss, gouda, or a mozzarella-parmesan mix.
- No spinach? Try kale (chopped and de-stemmed), arugula, or even cooked zucchini.
- Want it richer? Replace half the milk with heavy cream.
- Need it dairy-free? Use plant-based milk and skip or sub the cheese with a vegan blend.
Step-by-Step Instructions
No overthinking needed. Here’s how to get this quiche from your fridge to the table without breaking a sweat.
Step 1: Sauté the Veggies
Preheat your oven to 350°F (175°C).
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add your diced onion and bell pepper. Cook for 3–4 minutes until soft and fragrant.
Toss in the chopped spinach and cook for 2–3 minutes, just until wilted.
Season with garlic powder, salt, and pepper.
Remove from heat and let cool slightly.
Step 2: Mix the Filling
In a large mixing bowl, whisk together 4 eggs, ½ cup of milk, and 1½ cups of cottage cheese.
Stir in Italian seasoning, another pinch of salt and pepper, and your shredded cheese.
Once the veggies have cooled, gently fold them into the egg mixture.
Step 3: Assemble & Bake
Grease a 9-inch pie dish and pour in your mixture. Smooth the top.
Bake for 40–45 minutes or until the center is set and the top is lightly golden.
Let cool for 10 minutes before slicing.
Quick Note: The quiche will puff up while baking and settle as it cools totally normal!
Pro Tips for Best Texture & Flavor
This isn’t just a “toss it in and hope for the best” kind of recipe — small tweaks make a big difference. Here’s how to take your quiche from good to “please make this again.”
Beat the Eggs Like You Mean It
Want that lift and fluff? Don’t just stir whisk vigorously. This adds air, giving the quiche a light, almost souffle-like finish.
Use Full-Fat Cottage Cheese
It’s not just for richness full-fat versions melt better and give a smoother, creamier base. Low-fat works, but the texture may be a bit grainier.
Drain Spinach Thoroughly (Especially If Frozen)
Excess moisture = soggy bottom. Whether you’re using fresh or frozen spinach, make sure it’s cooked down and well-drained before mixing in.
Let It Rest After Baking
Give your quiche at least 10 minutes to settle post-bake. This helps it firm up and slice cleanly plus the flavors deepen as it cools slightly.
Variations & Add-Ins to Keep It Fresh
This quiche is the ultimate blank canvas. Once you’ve got the base down, you can mix, match, and experiment endlessly no two versions need to be the same.
Mediterranean Twist
- Swap cheddar for crumbled feta
- Add chopped sun-dried tomatoes and kalamata olives
- Sprinkle with dried oregano and a pinch of chili flakes
Veggie-Loaded
- Add sautéed mushrooms, zucchini, or broccoli
- Use sharp white cheddar or Swiss cheese for more bite
- Stir in a few spoonfuls of caramelized onions for depth
Herby & Bright
- Mix in chopped fresh parsley, dill, or chives
- Finish with a squeeze of lemon juice before serving for extra lift
Serving, Storage & Reheating
How to Serve It
This crustless quiche is a one-dish wonder, but if you want to round it out, here are a few perfect pairings:
- For Brunch: A crisp green salad, roasted potatoes, or fresh fruit
- For Lunch: A slice of sourdough and tomato soup on the side
- For Dinner: Pair with balsamic roasted veggies or a quick couscous salad
Want it fancier? Top with a dollop of Greek yogurt or a drizzle of hot honey.
Storing & Freezing
Reheat: Oven at 300°F for 10–12 minutes or microwave on medium for 1–2 minutes. Avoid overcooking to keep texture intact.
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap slices in foil or parchment, then freeze in a zip bag — lasts up to 3 months.
Frequently Asked Questions (FAQ)
Can I use frozen spinach instead of fresh?
Yes — just thaw it first and squeeze out all excess moisture. Frozen spinach is more concentrated, so use about ¾ cup.
Is it okay to make this the night before?
Definitely. Bake it, let it cool, then refrigerate. In the morning, reheat at 300°F for 10–15 minutes or until warmed through.
Can I make this dairy-free?
Yes use plant-based cottage cheese (or soft tofu blended smooth), a non-dairy milk like almond or oat, and your favorite vegan cheese.
Does it taste eggy?
Not really. The cottage cheese balances the eggs, giving it a creamy, custard-like taste not that strong scrambled egg flavor.
Can I bake this in a muffin tin?
Totally. Great for portioning! Just reduce the bake time to 20–25 minutes and don’t forget to grease the tin well.
A Final Thought
This crustless spinach and cottage cheese quiche isn’t just easy it’s dependable. The kind of recipe you’ll find yourself making on repeat because it just works. It’s flexible, protein-rich, and endlessly adaptable to whatever’s in your fridge (or mood).
Whether you’re hosting brunch, prepping meals for the week, or simply feeding yourself well without overthinking it, this dish brings comfort and flavor with zero drama.
If you try it, I’d love to hear how you make it your own. Share your version, tag a friend, or just quietly bookmark it for next time no pressure, just great food.
Spinach & Cottage Cheese Crustless Quiche
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper. Cook for 3–4 minutes until softened and fragrant. Add chopped spinach and cook for 2–3 minutes until wilted. Season with garlic powder, salt, and pepper. Remove from heat and let cool slightly.
- In a large bowl, whisk together eggs, milk, and cottage cheese until smooth. Stir in Italian seasoning, salt, pepper, and shredded cheese. Gently fold in the cooled sautéed vegetables.
- Grease a 9-inch pie dish and pour in the quiche mixture. Smooth the top. Bake for 40–45 minutes or until the center is set and top is golden. Let cool for 10 minutes before slicing and serving.
