Cottage Cheese and Spinach Crustless Quiche Recipe
Introduction
This Cottage Cheese and Spinach Crustless Quiche is a light, healthy twist on the classic quiche. Packed with fresh vegetables and a blend of cheeses, it’s perfect for breakfast, brunch, or a simple dinner. Plus, it’s easy to make and naturally gluten-free.
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
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a skillet, heat olive oil over medium heat and sauté diced onion and bell pepper until soft, about 3-4 minutes.
- Step 3: Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with garlic powder, salt, and pepper; then allow the mixture to cool slightly.
- Step 4: In a large bowl, whisk together eggs, milk, and cottage cheese until smooth. Stir in Italian seasoning along with additional salt and pepper to taste.
- Step 5: Gently fold in shredded cheese and the sautéed vegetable mixture until well combined.
- Step 6: Grease a 9-inch pie dish and pour in the quiche mixture evenly.
- Step 7: Bake for 40-45 minutes until the top is golden brown and the center is set. Let it cool for 5-10 minutes before slicing.
- Step 8: Serve warm or at room temperature.
Tips & Variations
- Try swapping spinach for kale or swiss chard for a different leafy green flavor.
- Add cooked bacon or ham for extra protein and savory notes.
- Use a mix of cheeses like feta or goat cheese to add creaminess and tang.
- For a dairy-free option, substitute cottage cheese and milk with your favorite plant-based alternatives.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for about 1-2 minutes or until warmed through. This quiche also freezes well—wrap tightly and freeze for up to 1 month, then thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach; just be sure to thaw and squeeze out excess moisture before cooking to avoid a watery quiche.
Is this quiche suitable for meal prep?
Absolutely! It keeps well in the fridge and can be portioned out for quick breakfasts or lunches throughout the week.
PrintCottage Cheese and Spinach Crustless Quiche Recipe
This Cottage Cheese and Spinach Crustless Quiche is a healthy, protein-packed dish perfect for breakfast, brunch, or a light dinner. Featuring sautéed onions, bell peppers, and fresh spinach mixed with creamy cottage cheese and a blend of cheeses, this quiche is baked to golden perfection without the need for a crust, keeping it low-carb and gluten-free.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Vegetables
- 1 tablespoon olive oil
- 1 small onion, diced
- 1/2 bell pepper, diced
- 2 cups fresh baby spinach, chopped
Quiche Base
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the quiche.
- Sauté Vegetables: In a skillet, heat olive oil over medium heat and sauté diced onion and bell pepper until they become soft and fragrant, about 3-4 minutes.
- Cook Spinach: Add chopped spinach to the skillet and cook until wilted, roughly 2-3 minutes. Season the mixture with garlic powder, salt, and pepper, then set aside to cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, milk, and cottage cheese until well combined and smooth. Stir in Italian seasoning along with additional salt and pepper to taste.
- Combine Ingredients: Gently fold the shredded cheese and the sautéed vegetable mixture into the egg and cottage cheese mixture, ensuring even distribution.
- Prepare Baking Dish: Grease a 9-inch pie dish thoroughly to prevent sticking, then pour the quiche mixture into the dish evenly.
- Bake: Place the pie dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the center is fully set.
- Cool and Serve: Allow the quiche to cool for 5-10 minutes before slicing. Serve warm or at room temperature for best flavor.
Notes
- You can substitute milk with a non-dairy alternative for a lactose-free version.
- Feel free to add herbs like parsley or chives for extra freshness.
- This quiche can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
- Use a mix of cheeses to customize flavor and texture.
- To ensure even cooking, check that the quiche is set in the middle before removing from oven.
Keywords: Cottage Cheese, Spinach, Crustless Quiche, Gluten Free Quiche, Healthy Quiche, Breakfast, Brunch
