If you’re craving something light, nutritious, and surprisingly filling, this cottage cheese and spinach crustless quiche is exactly what your kitchen needs. It’s rich in protein, loaded with spinach, and comes together with minimal prep, perfect for breakfast, brunch, or a quick dinner. In this article, you’ll learn how this quiche became a go-to in our home, the best way to prepare the ingredients, how to bake it flawlessly, and smart tips to serve and store it. Whether you’re new to cottage cheese or just looking for a crust-free option, this recipe is bound to become a favorite.
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Cottage Cheese and Spinach Crustless Quiche – Our Story & Why It Works
How we stumbled upon cottage cheese and spinach crustless quiche in real life
Our love affair with this cottage cheese and spinach crustless quiche began in an unexpected way, over a lazy brunch in a small café tucked inside a bookstore in Austin. That morning, Andre ordered a crustless quiche packed with greens and soft cheese. I took one bite and was instantly hooked. It was simple but comforting. After settling down in Santa Fe with our son Liam and our dog Coco, we started recreating easy meals that fit our new rhythm. This quiche was one of the first. With cottage cheese in place of cream and no crust to fuss with, it quickly made the cut.
Between getting Liam ready for school and Coco barking at the mail truck, our mornings are a blur. We needed something we could prep fast and eat on the go. This dish delivered every time. It’s nourishing, customizable, and doesn’t make a mess. No crust to roll. No dough chilling. Just real food, ready in under an hour. After a few test runs (and tweaks to please Liam’s picky palate), this quiche became our weekday hero.
Why this crustless quiche became our most-used breakfast idea
This cottage cheese and spinach crustless quiche didn’t just land in our weekly routine by accident. It solves a lot of the usual breakfast struggles. Cottage cheese blends beautifully with eggs, giving the quiche a light, fluffy texture without using cream. Spinach brings vibrant color to the dish along with a healthy dose of nutrients. There’s no crust to worry about, which saves time and makes it naturally gluten-free.
Even better? Whether served straight from the oven or chilled from the fridge, it’s equally satisfying. We’ve made it for breakfast, packed it in lunches, and even served it with soup for dinner. It’s endlessly versatile. Add other veggies, swap cheeses, toss in some herbs, it’s hard to go wrong. I love pairing it with fresh fruit. Andre sneaks in chopped sausage when Liam’s extra hungry. Either way, it’s one of those recipes that never lets us down.
Cottage cheese and spinach crustless quiche isn’t fancy. But it’s reliable, full of goodness, and always satisfying. That’s what makes it a family staple in our house and soon, maybe in yours too.
Ingredients & Prep Tips for Your Crustless Quiche
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Cottage Cheese and Spinach Crustless Quiche
- Total Time: 45 mins
- Yield: 6 servings 1x
Description
Easy, creamy, and packed with protein, this cottage cheese and spinach crustless quiche is perfect for a no-fuss breakfast, brunch, or healthy dinner. Gluten-free, customizable, and family-tested in our own kitchen!
Ingredients
- 4 large eggs
- 1 cup cottage cheese (2% or full-fat)
- 1 cup cooked, drained spinach (fresh or frozen)
- ½ cup shredded cheese (cheddar, mozzarella, or blend)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder or nutmeg (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
- Crack eggs into a bowl and whisk until smooth.
- Stir in cottage cheese until fully combined.
- Fold in spinach, shredded cheese, salt, pepper, and optional seasonings.
- Pour the mixture into the greased dish and smooth out the top.
- Bake for 30 to 35 minutes, until the center is just set and the edges are golden.
- Remove from oven and cool for at least 10 minutes before slicing.
- Serve warm, at room temperature, or chilled.
Notes
- You can prepare this quiche ahead and refrigerate it for up to 4 days.
- Freeze slices individually for quick grab-and-go meals.
- Try adding cooked sausage, mushrooms, or herbs for added variety.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Breakfast, Brunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 1 g
- Sodium: 390 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 145 mg
Key ingredients for the best cottage cheese and spinach crustless quiche
The beauty of a cottage cheese and spinach crustless quiche is how easily it comes together with just a handful of everyday ingredients. To get that perfect balance of flavor and texture, each component matters. Let’s break it down.
Here’s what you’ll need:
- 4 large eggs
- 1 cup cottage cheese (2% or full-fat)
- 1 cup fresh or frozen spinach (cooked and well drained)
- ½ cup shredded cheese (cheddar, mozzarella, or a mix)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder or nutmeg (optional)
Eggs lay the groundwork for the quiche, offering a stable base that holds everything together. Instead of relying on heavy cream, cottage cheese steps in to deliver a creamy texture along with a generous punch of protein. This simple swap lightens the dish without compromising on richness or flavor. For the creamiest results, full-fat or 2% cottage cheese is ideal. As it bakes, the curds gently blend into the egg mixture, creating that signature silky, custard-like texture in every bite.
Spinach brings in color, fiber, and a fresh contrast to the richness of the eggs and cheese. A little garlic powder or nutmeg adds depth. Choose a shredded cheese that melts well; cheddar gives a bold touch, while mozzarella keeps things mellow.
Preparing the spinach – raw or wilted?
Spinach might seem like an easy toss-in, but it needs a little prep. Whether you’re using fresh or frozen, you’ll want to cook it briefly and remove all excess moisture. Otherwise, your quiche could turn out watery.
Here’s how we do it:
If using fresh spinach, sauté it in a dry skillet over medium heat for a few minutes until wilted. Then transfer to a clean kitchen towel and squeeze firmly. For frozen spinach, defrost it fully and squeeze out any liquid with your hands or a towel.
This one extra step makes a big difference. When spinach is properly drained, it mixes better and helps the quiche hold its shape. It also gives a cleaner flavor. Nobody likes soggy eggs.
This prep tip alone can elevate your cottage cheese and spinach crustless quiche from just okay to restaurant-quality.
Baking the Cottage Cheese and Spinach Crustless Quiche Like a Pro
Mixing eggs, cottage cheese, and filling the right way
Once your ingredients are ready, it’s time to bring this cottage cheese and spinach crustless quiche to life. First, crack four large eggs into a mixing bowl. Whisk them until the yolks and whites are fully blended and the texture looks smooth and slightly frothy. This helps create a light and fluffy final result.
Next, gently fold in the cottage cheese. For the smoothest texture, go with full-fat or 2%—both offer just the right amount of richness. As the quiche bakes, the curds will soften into the filling, adding a creamy, slightly decadent touch. Be sure to mix thoroughly so the eggs and cottage cheese blend evenly, leaving no lumps behind.
Now, fold in the cooked and drained spinach. Make sure it’s evenly distributed throughout the mixture. Add shredded cheese, salt, pepper, and any optional seasonings like garlic powder or a pinch of nutmeg. Stir gently but thoroughly.
At this point, your quiche base is ready to bake. If you’d like to boost the flavor even more, sprinkle a little extra cheese over the top before baking. It’ll form a beautiful golden crust.
Baking the crustless spinach quiche to perfection
Preheat your oven to 350°F (175°C). While it heats, grease a 9-inch pie dish or round baking pan with oil or butter to prevent sticking. You can also use parchment paper if you prefer an easy lift from the pan.
Carefully pour the quiche filling into your greased baking dish, using a spatula to smooth it into an even layer. Give the dish a gentle tap on the countertop to help release any trapped air bubbles.
Place it on the center rack of a preheated oven and bake for 30 to 35 minutes. You’ll know it’s ready when the edges are lightly golden, the top is firm, and the center has just a slight wobble. To be sure, insert a toothpick into the middle, it should come out mostly clean with a few moist crumbs.
Once baked, let the quiche cool in the pan for at least 10 to 15 minutes before slicing. This rest time allows the custard to finish setting and makes cutting cleaner and easier.
The result? A tender, savory, cottage cheese and spinach crustless quiche that holds together beautifully, tastes incredible, and fits into your busy schedule with zero stress.
Delicious Variations, Storage & Serving Ideas for Your Crustless Quiche
Tasty twists on the classic cottage cheese and spinach crustless quiche
Once you’ve mastered the base recipe, it’s time to have some fun with variations. This cottage cheese and spinach crustless quiche is incredibly versatile. You can easily mix and match ingredients to suit your mood or what you already have in the fridge.
For more heartiness, stir in some cooked turkey sausage, crumbled bacon, or diced chicken. These options work well with the mild flavor of cottage cheese. If you’re in the mood for more veggies, chopped mushrooms, zucchini, or red bell peppers bring added color and texture. Just remember to cook and drain them first to avoid extra moisture.
As for cheese, don’t stop at cheddar or mozzarella. Try crumbled feta for a tangy bite or shredded Gruyère for a more elegant twist. Fresh herbs like parsley, dill, or basil can also brighten things up. A pinch of cayenne or smoked paprika adds a gentle kick for spice lovers.
Here’s a quick list of add-in options to inspire you:
- Cooked sausage or ham
- Sautéed mushrooms or peppers
- Feta, goat cheese, or Swiss
- Chopped fresh herbs
- A dash of chili flakes or mustard powder
These easy upgrades keep your cottage cheese and spinach crustless quiche exciting every time you make it.
How to store, reheat, and serve with style
This crustless quiche stores like a dream. Once cooled completely, cover and refrigerate for up to 4 days. For longer storage, slice it into portions and freeze individually. Wrap each piece in foil or store in airtight containers.
To reheat, place slices in the oven at 325°F for about 10–15 minutes, or microwave for 1–2 minutes. Either way, it warms up nicely without getting rubbery.
We often serve this dish warm, with a side of fruit salad or greens. It also tastes great at room temperature, which makes it perfect for potlucks, brunch tables, or packed lunches.
Here are a few serving ideas to get you started:
- Serve it alongside a crisp green salad and a slice of crusty bread
- Serve with fresh berries or orange slices for breakfast
- Add a small bowl of tomato soup for a cozy dinner
- Pack a chilled slice in lunchboxes with crackers and veggies
No matter how you serve it, this cottage cheese and spinach crustless quiche brings a satisfying, balanced meal to the table, fast, fresh, and stress-free.
Looking for a refreshing sip to go with your quiche? Try one of our fan-favorite from the Drinks category — the Strawberry Matcha Latte for a perfect balance of creamy and energizing.
Conclusion
This cottage cheese and spinach crustless quiche has become one of our most-loved family meals for a reason. It’s fast to make, full of wholesome ingredients, and flexible enough to adapt to whatever your fridge holds. From chaotic school mornings to relaxed Sunday brunches, it fits our real life and we hope it fits yours too. Tested and trusted in our kitchen with Liam and Coco at our feet, this is the kind of recipe that sticks around. Make it once, and you’ll see why. It’s comforting, clean, and crazy easy to love.
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Frequently Asked Questions About Cottage Cheese and Spinach Crustless Quiche
How to make a crustless quiche with cottage cheese?
It’s simple. Whisk together eggs and cottage cheese until smooth, then stir in cooked spinach, shredded cheese, and seasonings. Pour into a greased dish and bake at 350°F for 30 to 35 minutes. Let it cool slightly before slicing. The result is a light, protein-rich dish without the need for a crust.
Does spinach need to be cooked before putting in quiche?
Yes. Always cook and drain your spinach before adding it to the egg mixture. Raw spinach releases a lot of water during baking, which can make your quiche watery. Sauté or steam it, then squeeze out the excess moisture before mixing.
Can I use cottage cheese instead of cream in a quiche?
Definitely. Cottage cheese is a great substitute for cream. It adds creaminess and protein without the heaviness of dairy cream. It blends smoothly with eggs and holds the quiche together with a lighter texture and fewer calories.
Is there a difference between a crustless quiche and a frittata?
Yes, there is. While both dishes are egg-based, a crustless quiche includes dairy like cottage cheese or milk for a creamy custard feel. A frittata, on the other hand, is often cooked on the stovetop and uses little or no dairy. It’s firmer and more like an omelet.