Quick Tagline
A fluffy, protein-rich crustless quiche made with cottage cheese, fresh spinach, and savory seasonings — simple to whip up for breakfast, brunch, or meal prep!
Recipe Card (At a Glance)
Servings & Timing
- Yield: 6 servings
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Total Time: 50 minutes
- Dietary: Low-Carb • Gluten-Free • High-Protein
Ingredients
- 1 cup cottage cheese (full-fat recommended)
- 6 large eggs
- 1 cup fresh spinach, chopped (or thawed frozen, well-drained)
- ½ cup shredded cheddar (or Swiss, mozzarella, or feta)
- ¼ cup onion, finely chopped
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp nutmeg (optional, enhances spinach flavor)
- Olive oil or butter (for sautéing)
Quick Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
- Sauté onion and garlic until fragrant, then stir in spinach.
- In a bowl, whisk eggs, cottage cheese, salt, pepper, and nutmeg. Stir in shredded cheese.
- Spread spinach mixture in pie dish, pour egg mixture over top.
- Bake 35–40 minutes until golden and set. Cool slightly before slicing.
Notes: Quiche puffs while baking but settles as it cools.
Brief Introduction
This crustless quiche is light, fluffy, and packed with protein thanks to the cottage cheese. It skips the pastry crust, making it lower in carbs while still indulgent and satisfying.
It’s the kind of dish that feels special enough for Sunday brunch but practical enough for weekday meal prep — reheat a slice and you’ve got instant fuel!
Step-by-Step Cooking Guide
1. Prep & Preheat
- Preheat oven to 375°F (190°C).
- Grease or line a 9-inch pie dish.
2. Cook Veggies
- Heat a skillet with olive oil or butter.
- Sauté onion and garlic for 2–3 minutes.
- Add spinach; cook until wilted. Remove from heat.
3. Make Egg Mixture
- In a bowl, whisk eggs with cottage cheese, salt, pepper, and nutmeg.
- Stir in shredded cheese.
4. Assemble
- Spread spinach mixture evenly in the pie dish.
- Pour egg mixture on top.
5. Bake
- Bake 35–40 minutes until center is set and top is golden.
- Let cool 5–10 minutes before slicing.
Ingredient Notes & Substitutions
- Cottage Cheese: Adds moisture and protein; ricotta works as a swap.
- Spinach: Kale or Swiss chard can replace spinach.
- Cheese: Try feta for a Mediterranean twist or mozzarella for mild creaminess.
- Protein Add-ins: Cooked bacon, ham, or smoked salmon can be mixed in.
Variations & Serving Ideas
- Mediterranean: Add sun-dried tomatoes and olives.
- Veggie-Packed: Toss in mushrooms, bell peppers, or zucchini.
- Brunch-Style: Serve with a side salad, roasted potatoes, or fresh fruit.
Storage & Make-Ahead
- Fridge: Store slices in airtight containers up to 4 days.
- Freezer: Wrap individual slices; freeze for 2 months. Reheat in oven or microwave.
- Meal Prep Tip: Bake ahead and enjoy all week for breakfast or lunch.
Nutrition (per slice, 6 servings)
Approx: 150 kcal | 13g protein | 3g carbs | 9g fat
FAQ
Q: Can I make this dairy-free?
A: Swap cottage cheese for dairy-free ricotta and use a vegan cheese alternative.
Q: Why is my quiche watery?
A: Be sure spinach is well-drained and not releasing excess water.
Q: Can I double this recipe?
