Cottage Cheese and Spinach Crustless Quiche is the kind of recipe that brings warmth to your kitchen and simplicity to your table. It’s nourishing, flavorful, and light — perfect for a wholesome breakfast, an effortless brunch centerpiece, or even a quick weeknight dinner. With no crust to fuss over, it keeps things easy while still feeling cozy and satisfying.
This quiche has become a regular in my rotation, especially on those slow, peaceful Sundays when the smell of something baking feels like a little hug from the oven.
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Why I Fell in Love with This Quiche
When I first started making quiche regularly, I always reached for a buttery crust — until one morning, out of sheer laziness (and an empty pantry), I skipped it. That “accident” turned out to be one of the best choices I’ve made in the kitchen.
The result? A cottage cheese and spinach crustless quiche that’s impossibly fluffy, delightfully cheesy, and unexpectedly satisfying. The cottage cheese gives it a creamy, custardy base while the fresh spinach adds earthiness and color. I’ve now made it dozens of times, and each time it feels just as comforting as the first.
What Makes This Recipe Shine
This crustless quiche is honest food. No frills, no fuss — just whole ingredients working together beautifully. The combination of cottage cheese and cheddar not only boosts the protein content but also creates that signature, cheesy tenderness that defines a good quiche.
It’s also a recipe that welcomes personalization. I sometimes swap in mushrooms or sun-dried tomatoes, but the core remains the same: cottage cheese, spinach, eggs, and flavor. Pair it with a side like this refreshing Mediterranean Salad with Cucumber, Tomato & Onion or even a slice of Easy Peach Bread for a well-rounded meal.
Ingredients & Preparation
Let’s Break It Down
Here’s what you’ll need to make this Cottage Cheese and Spinach Crustless Quiche:
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tbsp |
| Onion (diced) | 1 small |
| Bell pepper (diced) | ½ |
| Fresh baby spinach | 2 cups (chopped) |
| Cottage cheese | 1½ cups |
| Large eggs | 4 |
| Shredded cheddar cheese | 1 cup (or half mozz) |
| Milk | ½ cup |
| Garlic powder | ½ tsp |
| Italian seasoning | 1 tsp |
| Salt & pepper | To taste |
You can find many of these ingredients in everyday grocery stores — and likely already in your kitchen.
Tools and Swaps to Keep It Flexible
The beauty of this recipe is that it doesn’t demand special equipment. You’ll only need:
-
A large skillet
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Mixing bowls
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A 9-inch pie dish
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Whisk or electric mixer
No pie crust? No problem! That’s the whole point. But if you’re in the mood for something extra indulgent, try pouring the mixture into a pre-baked shell. Want it creamier? Swap out half the milk for heavy cream. You can also replace cheddar with feta or goat cheese for a tangy twist — like what we did in this vibrant Spinach and Feta Quesadillas.
Cooking Instructions & Tips
Step-by-Step – Just the Way You Like It
Step 1: Sauté the Veggies
Preheat your oven to 350°F. In a large skillet over medium heat, warm the olive oil and add your chopped onion and bell pepper. Sauté for 3–4 minutes, or until they’re soft and fragrant.
Now toss in the spinach and let it wilt — about 2–3 minutes. Season with garlic powder, salt, and pepper. Give it a gentle stir and set aside to cool.
Step 2: Mix the Filling
In a mixing bowl, whisk together the eggs, milk, and cottage cheese. Stir in Italian seasoning and a pinch of salt and pepper. Add shredded cheddar (or mozzarella) and fold everything together.
Gently mix in the cooled veggie sauté to evenly distribute the filling.
Step 3: Bake Until Golden
Grease your pie dish with cooking spray and pour in the mixture. Smooth it evenly and bake for 40–45 minutes. You’ll know it’s done when the top is golden and a knife comes out clean from the center.
Let it cool for 10 minutes before slicing into wedges.
Extra Tips for Perfection
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Want a fluffier texture? Beat the eggs vigorously.
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Use full-fat cottage cheese for a richer result.
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Drain your spinach well if using frozen — excess moisture can make it soggy.
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Add a handful of chopped herbs like parsley or dill for more color and flavor.
If you’re planning a brunch, this dish pairs like magic with Watermelon Salad with Cucumber and Feta or a quick Peach Feta Salad.
Serving, Storing & Pairing
What to Serve With It
This quiche is delicious all on its own, but a couple of sides turn it into a feast. Try a light fruit salad or roasted potatoes. I personally love pairing it with this fresh Homemade Caesar Salad Dressing over romaine for balance.
If you’re leaning toward comfort, serve a slice with Baked Zucchini and Cheese for an ultra-satisfying meal.
Storage & Reheat Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap individual slices in foil and freeze up to 3 months.
Reheat: Warm slices in the oven at 300°F or microwave on medium heat until heated through.
Frequently Asked Questions
Can I use frozen spinach?
Yes! Just thaw it and press out all moisture before mixing.
Is it okay to make this the night before?
Absolutely. Prepare and bake, then refrigerate. Reheat gently in the morning.
Can I make it dairy-free?
Try plant-based cottage cheese and non-dairy milk, and skip the shredded cheese or use vegan alternatives.
Does it taste eggy?
Not at all. The cottage cheese and seasoning balance the egg flavor beautifully.
A Final Thought
This Cottage Cheese and Spinach Crustless Quiche is more than just a recipe — it’s a reminder that simple, wholesome food can be incredibly satisfying. Whether you’re making it for breakfast, brunch, or a week of easy meals, it never disappoints.
And if you’re hungry for more, you’ll adore these two keepers:
Spinach-Stuffed Chicken Breast and Creamy Garlic Chicken with Spinach.
If you loved this recipe, don’t keep it to yourself!
Rate it, leave a comment below, and pin it to Pinterest. It helps others (and me!) more than you know.
Cottage Cheese and Spinach Crustless Quiche
- Total Time: 55
- Yield: 6 servings
- Diet: Vegetarian
Description
Cottage Cheese and Spinach Crustless Quiche is a light, protein-packed, and flavorful dish made with cottage cheese, fresh spinach, and cheddar, baked until golden — no crust needed.
Ingredients
• 1 tablespoon olive oil
• 1 small onion, diced
• 1/2 bell pepper, diced
• 2 cups fresh baby spinach, chopped
• 1 1/2 cups cottage cheese
• 4 large eggs
• 1 cup shredded cheddar cheese (or half cheddar, half mozzarella)
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
Instructions
1. Preheat oven to 350°F (175°C).
2. Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper until soft, about 3–4 minutes.
3. Add spinach and cook until wilted, about 2–3 minutes. Season with garlic powder, salt, and pepper. Remove from heat and cool slightly.
4. In a large bowl, whisk eggs, milk, and cottage cheese. Stir in Italian seasoning, salt, and pepper.
5. Fold in the shredded cheese and the cooked vegetable mixture until well combined.
6. Grease a 9-inch pie dish and pour in the mixture, spreading evenly.
7. Bake for 40–45 minutes, or until the top is golden and the center is set. Let cool 5–10 minutes before slicing.
8. Serve warm or at room temperature.
Notes
– You can substitute frozen spinach—just thaw and squeeze out excess water.
– Try different cheeses like feta, mozzarella, or goat cheese for variety.
– Use egg whites or a mix of whole eggs and whites for a lighter option.
– Store leftovers in the fridge for up to 4 days.
– This quiche is excellent for meal prep and works well cold too!
- Prep Time: 10
- Cook Time: 45
- Method: Oven
- Cuisine: American