Intro
If you’re craving a light, fluffy breakfast that’s both wholesome and irresistibly savory, this cottage cheese and spinach crustless quiche is calling your name. Packed with protein and loaded with flavor, it’s a simple, satisfying dish that’ll keep you full and energized all morning. Whether you’re meal prepping for the week or hosting a weekend brunch, this quiche checks every box: low carb, easy to make, and incredibly versatile.
I’ve made this recipe countless times, and each bite brings back memories of cozy Sunday mornings in my kitchen. You’ll love how the cottage cheese creates a tender, cloud-like texture, while the cheddar and beef bring the comfort. Want more delicious, nourishing recipes like this? Be sure to subscribe for weekly recipe inspiration from my kitchen to yours!
The Story & Intro
A Recipe Born from Simplicity and Nostalgia
Growing up, Sunday breakfasts were a treasured ritual. While others were still sleeping in, I’d be in the kitchen with my mom, prepping ingredients for the one dish we both adored: quiche. But it wasn’t just any quiche—it was our go-to cottage cheese and spinach crustless quiche. She would toss in whatever we had on hand—beef, spinach, bits of bell pepper—and I remember thinking how magical it was that a few simple ingredients could bake into something so comforting.
Fast forward to today, and this quiche still holds a special place at my table. I’ve tweaked and refined the original recipe over the years—adding more cottage cheese for a fluffier texture, and using green onions for brightness. It’s still incredibly easy to prepare, and if you’re like me and love recipes that work well with substitutions, this will become a weekly favorite.
This crustless version isn’t just about saving time or carbs (though that’s a nice bonus)—it’s about honoring the soul of the dish. The cottage cheese melts beautifully into the eggs, creating a velvety consistency that’s deeply satisfying without feeling heavy. Plus, it reheats like a dream, making it ideal for meal prep.
I like to pair this with something refreshing, like my Strawberry Spinach Salad or even a quick Cucumber Cottage Cheese Wrap on the side when I’m serving guests. There’s something inherently joyful about sharing a recipe that’s both nourishing and nostalgic—one that always earns second helpings and requests for the recipe.
So whether you’re feeding a crowd or just feeding yourself, let this quiche be your warm, cozy kitchen companion.
Why This Recipe Stands Out
This isn’t your average quiche. Here’s why it deserves a spot in your rotation:
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Uses cottage cheese for added protein and fluff
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Completely crustless—no extra steps or carbs
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Customizable with meats, cheeses, and veggies
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Reheats beautifully
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Ready in under 35 minutes
Ingredients & Preparation
Ingredient Breakdown
Let’s take a closer look at what you’ll need to bring this quiche to life. Everything is easy to find and budget-friendly, but together they create something truly spectacular.
| Ingredient | Amount | Notes |
|---|---|---|
| Eggs | 6 large | The base—helps bind and lift the quiche |
| Cottage Cheese | ¾ cup (2% preferred) | Adds creaminess and protein |
| Kosher Salt | ½ teaspoon | Enhances flavor |
| Black Pepper | ¼ teaspoon | A subtle kick |
| Cheddar Cheese (shredded) | ¾ cup, divided | Half mixed in, half on top |
| Cooked Ground Beef | ½ cup, crumbled | Or use bacon, turkey, or sausage |
| Green Onions | 2 tbsp, finely chopped | Adds freshness and mild zing |
| Nonstick Spray | As needed | For greasing the pie dish |
You can also toss in extras—think mushrooms, red bell peppers, or even a handful of baby spinach for a veggie boost. I sometimes swap cheddar for Swiss or mozzarella, depending on what’s in the fridge.
Kitchen Tools You’ll Need
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9- or 10-inch glass pie dish
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Blender or food processor
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Mixing bowl
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Spatula or wooden spoon
It’s as straightforward as recipes get, and the prep time is just 5 minutes—no joke.
For an equally easy yet flavorful dish that could be served alongside this, check out my Southern Squash Casserole. Or, if you’re looking to keep it in the spinach family, these Stuffed Zucchini with Spinach & Ricotta are divine.
Substitution tip: Want a vegetarian version? Skip the meat and double the veggies. Watching your sodium? Use low-sodium cottage cheese and cheddar.
Cooking Instructions & Tips
Step-by-Step Cooking Method
This crustless quiche comes together so effortlessly, it almost feels like magic. Here’s how I make it every time:
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Preheat and Prep:
Begin by preheating your oven to 375°F (190°C). Lightly coat your 9- or 10-inch glass pie dish with nonstick cooking spray and set it aside. This ensures easy release and no sticky surprises later. -
Blend the Base:
In a blender, combine the eggs, cottage cheese, salt, and pepper. Blend until smooth and creamy with no visible chunks. This step is key for that ultra-fluffy texture. -
Combine the Mix-Ins:
Transfer the egg mixture to a mixing bowl. Gently fold in ½ cup shredded cheddar cheese, cooked ground beef, and green onions. Mix until just combined. -
Pour and Top:
Pour the mixture into the prepared pie dish and spread evenly. Sprinkle the remaining ¼ cup of shredded cheddar cheese on top. -
Bake and Set:
Bake in the preheated oven for 25 to 28 minutes, or until the center is fully set and slightly golden. Don’t worry if it puffs up—it will settle beautifully once cooled. -
Cool and Slice:
Remove from oven and let the quiche cool for 5 minutes before slicing into it. This helps the structure set, making for cleaner slices.
Tips and Tricks to Perfect It
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Use a glass dish: It bakes more evenly than metal.
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Don’t overmix after blending: You want the ingredients distributed, not dense.
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Add greens: Fold in a handful of fresh spinach for color and nutrients.
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Cheese swap: Try Swiss or gruyere for a more savory flavor.
For more spinach-forward comfort dishes, don’t miss this creamy Spinach Stuffed Chicken Breast or my go-to Creamy Garlic Chicken with Spinach—they’re reader favorites!
Serving, Storing & Pairing
What to Serve with Cottage Cheese & Spinach Crustless Quiche
This quiche is hearty enough to stand on its own, but pairing it thoughtfully can turn a simple slice into a memorable meal. On busy weekdays, I enjoy it with a light side salad or a juicy slice of fruit. For brunch gatherings, it pairs perfectly with a mix of sweet and savory options.
When I hosted brunch last spring, I served this quiche alongside my Spinach and Artichoke Bagel Melts—talk about a hit! The buttery bagel melt brought just the right contrast to the fluffy quiche. And when you’re looking for something cozier, the creamy Spinach Artichoke Chicken Casserole makes for a fantastic companion dish.
Other serving ideas:
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Fresh fruit salad for a vibrant color and natural sweetness
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Roasted baby potatoes for something heartier
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Sourdough toast with herb butter for crunch and contrast
Whether you serve it warm or cold, it’s incredibly satisfying. I’ve even brought it to potlucks and picnics—always a crowd-pleaser.
How to Store and Reheat
One of my favorite things about this recipe is how beautifully it stores. Make it ahead on a Sunday, and you’ll have breakfast—or lunch—sorted for days.
To Store:
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Let the quiche cool completely before storing.
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Wrap individual slices in parchment or foil, then place in an airtight container.
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Keeps in the fridge for up to 4 days.
To Freeze:
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Wrap slices tightly and freeze in freezer-safe bags or containers.
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Reheat directly from frozen at 350°F for 15–18 minutes or microwave on high in 30-second bursts until warm.
To Reheat (Refrigerated):
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Microwave individual slices on high for about 30–45 seconds.
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Or reheat in the oven at 325°F until warmed through, about 8–10 minutes.
FAQ
1. Can I make this quiche without meat?
Absolutely! Simply leave out the ground beef and add more vegetables like sautéed mushrooms, red bell peppers, or even diced zucchini. It’s still filling and flavorful.
2. What’s the best type of cottage cheese to use?
I prefer 2% for the perfect balance of creaminess and lightness. You can also use full-fat for extra richness or low-fat for a leaner version.
3. How do I know when the quiche is done baking?
The center should be set and not jiggle when you gently shake the pan. A slight golden top is a good sign it’s ready.
4. Can I use a metal or ceramic dish instead of glass?
Yes, but glass helps you monitor browning and tends to bake more evenly. Adjust the baking time slightly if using metal.
5. Is it okay to prepare this the night before?
Definitely! You can either bake it ahead and refrigerate, or assemble it and bake fresh in the morning—just cover and chill the unbaked mixture overnight.
Conclusion
There’s something truly special about recipes that blend ease with elegance, and this Cottage Cheese & Spinach Crustless Quiche is a shining example. From cozy mornings at home to delightful brunch spreads, it’s a dish that always brings comfort and praise. I love that it’s wholesome, endlessly adaptable, and delivers rich flavor in every fluffy bite.
Next time you’re wondering what to make with those eggs and leftover cheese in your fridge, remember this nourishing classic. And if you’re looking for more satisfying ways to use cottage cheese or leafy greens, don’t miss my Cucumber Cottage Cheese Wraps and Strawberry Spinach Salad—they make the perfect companions.
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Print
Cottage Cheese & Spinach Crustless Quiche – Easy, Protein-Packed Breakfast Delight
- Total Time: 33
- Yield: 8 servings
Description
Cottage Cheese & Spinach Crustless Quiche is a protein-packed, low-carb breakfast that’s quick, fluffy, and comforting—ready in just 30 minutes!
Ingredients
• 6 large eggs
• ¾ cup cottage cheese (2% preferred)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¾ cup shredded cheddar cheese, divided
• ½ cup crumbled cooked beef
• 2 tablespoons green onion, diced
• Nonstick spray for greasing pie dish
Instructions
1. Preheat oven to 375°F. Spray a 9- or 10-inch glass pie dish with nonstick spray.
2. In a blender, blend eggs, cottage cheese, salt, and pepper until smooth.
3. Transfer mixture to a bowl. Stir in ½ cup cheddar, cooked beef, and green onions.
4. Pour mixture into prepared pie dish and sprinkle remaining ¼ cup cheddar on top.
5. Bake for 25–28 minutes, until center is set and top is golden.
6. Let cool 5 minutes before slicing and serving.
Notes
– You can substitute the beef with bacon, sausage, or make it vegetarian.
– Mozzarella, Swiss, or gruyere are delicious alternatives to cheddar.
– Store in fridge up to 4 days, or freeze slices individually.
– Reheat in microwave for 30–45 seconds, or oven at 325°F until warm.
– Add fresh spinach, mushrooms, or bell peppers for extra veggies.
- Prep Time: 5
- Cook Time: 28
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 142
- Sugar: 1
- Sodium: 542
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0.01
- Carbohydrates: 1
- Fiber: 0.1
- Protein: 12
- Cholesterol: 164