Cottage Cheese & Spinach Crustless Quiche is the kind of recipe that makes you feel like a kitchen rockstar — with very little effort. It’s warm, savory, and packed with protein, making it a go-to for busy mornings, lazy brunches, or even a light dinner. What makes this quiche special? There’s no crust to fuss over, it’s gluten-free, and it’s got that creamy, custard-like texture thanks to a genius blend of cottage cheese and eggs.

Whether you’re trying to eat a little lighter, meal prep for the week, or just want something cozy and delicious, this recipe checks all the boxes. Plus, it’s incredibly customizable. Let’s break it all down so you can whip this up like a pro.

Why You’ll Love This Recipe

Key Benefits

First things first — this quiche skips the crust, which means it’s lower in carbs and easier to prep. No rolling pins, no floury mess. Just a creamy, veggie-packed dish that slides effortlessly from oven to table.

Here’s why it’s worth making:

• No crust, no problem: Saves time and cuts carbs, without sacrificing flavor.

• Protein-packed: Thanks to cottage cheese and eggs, this dish keeps you full and energized.

• Make-ahead friendly: You can bake it now and enjoy it all week — just pop a slice in the microwave or reheat in the oven.

• Crowd-pleaser: It’s perfect for weekend brunches, potlucks, or a healthy dinner that feels a little indulgent.

If you’re curious about the benefits of cottage cheese, Healthline has a great guide explaining why it’s such a powerful, low-calorie protein source.

Suitable For

This recipe fits a wide range of dietary preferences and situations:

• Vegetarian and gluten-free

• Great for low-carb and keto-style meal plans

• Ideal for beginner cooks — no fancy techniques or special skills needed

• Brunch gatherings, school lunches, weeknight meals, or even breakfast-for-dinner nights

It’s flexible, forgiving, and honestly kind of fun to make.

Ingredients for Cottage Cheese & Spinach Crustless Quiche

Core Ingredients

Here’s what you’ll need to bring this quiche to life. Most of these are pantry or fridge staples — and even if a few are new to you, they’re easy to find.

• 1 tablespoon olive oil – For sautéing the aromatics and spinach.

• 1 small onion, finely chopped – Adds sweetness and depth.

• 2 cloves garlic, minced – Because everything’s better with garlic.

• 5 oz fresh spinach (about 5 cups packed) – Sautéed until just wilted.

• 1 cup low-fat cottage cheese – Makes the filling creamy and protein-rich.

• 4 large eggs – The base of the custard.

• ½ cup grated Parmesan cheese – Adds nutty, salty goodness.

• ¼ cup shredded mozzarella cheese – Melts beautifully on top.

• ¼ teaspoon nutmeg (optional) – Adds warmth and complexity.

• Salt and freshly ground black pepper – Essential seasoning.

• Pinch of red pepper flakes (optional) – For a little heat.

These ingredients work in harmony to deliver that creamy-meets-savory balance you want in a good quiche.

Substitutions and Tips

Don’t have everything on hand? No worries. This recipe is super adaptable.

• No cottage cheese? Try half ricotta, or stir in a spoonful of cream cheese for extra richness.

• Want more flavor? Add 2 tablespoons of chopped sun-dried tomatoes or a handful of sautéed mushrooms.

• Need dairy-free? Use a dairy-free cottage cheese alternative and skip the mozzarella or use a plant-based meltable cheese.

• Not a spinach fan? Swap in kale, chard, or even frozen spinach (just thaw and squeeze out the excess water).

Quick tip: If you’re using fresh spinach, it might seem like a lot at first — but it wilts down fast. Don’t skimp, it’s what gives the quiche its beautiful green color and subtle flavor.

For more on healthy cheese swaps, EatingWell has a great list of expert-approved options.

Best Cheese for a Crustless Quiche

Let’s talk cheese. Cottage cheese is the unsung hero here. It blends into the eggs for a texture that’s soft, creamy, and never dry. But it’s not alone.

• Cottage cheese: Low-fat or full-fat — both work. Blending it makes the texture unbelievably silky.

• Parmesan: Adds sharp, salty flavor and a golden top.

• Mozzarella: Melts beautifully for that gooey finish.

Want to switch things up? You can use feta for tang, Gruyère for a deeper, nuttier flavor, or goat cheese for a touch of creaminess.

More on cheese textures and melting behavior can be found in The Kitchn’s Cheese Guide.

Kitchen Tools You’ll Need

Must-Have Tools

You won’t need much — this recipe keeps things simple.

• 9-inch pie dish or quiche pan: Glass or ceramic is ideal.

• Medium skillet: For sautéing the onions, garlic, and spinach.

• Blender or food processor: Helps blend the cottage cheese into a smooth custard (you can use an immersion blender too).

• Mixing bowls & whisk: For stirring everything together.

Nice-to-Have Tools

These aren’t essential, but they make the process smoother.

• Microplane or grater: For freshly grated nutmeg or Parmesan.

• Oven thermometer: To ensure an accurate bake.

• Silicone spatula: Great for scraping every last bit of filling into the pan.

Having the right tools on hand makes cooking more enjoyable. If you’re building a beginner-friendly kitchen kit, Serious Eats has a solid list to get you started.

How to Make Cottage Cheese & Spinach Crustless Quiche

Making this quiche is honestly easier than you’d expect — there’s no crust to worry about, and the steps flow smoothly from pan to oven. If you can sauté some onions and hit the “blend” button, you’ve got this.

Let’s walk through it step-by-step so you feel confident every inch of the way.

Step 1: Preheat & Prep

Start by preheating your oven to 350°F (175°C). This ensures your oven is nice and hot by the time you’re ready to bake — temperature matters more than you might think when it comes to getting that perfect custard texture.

Lightly grease a 9-inch pie dish (or quiche pan) with nonstick spray or brush a bit of olive oil on the bottom and sides. This keeps the quiche from sticking and makes cleanup a breeze.

If you’re not sure your oven runs true to temp, it’s worth investing in an oven thermometer — America’s Test Kitchen did a great breakdown on why even small temp differences can affect baking.

Step 2: Sauté the Vegetables

Next, heat 1 tablespoon olive oil in a skillet over medium heat. Add your chopped onion and cook for 3–4 minutes until it softens and turns translucent. Then stir in the garlic and cook for 30 seconds more — just until it smells amazing.

Toss in the spinach and sauté for 2–3 minutes until it’s just wilted. It may look like a lot at first, but it’ll cook down quickly. Season with a little salt and pepper, and take it off the heat. Let the mixture cool slightly before combining it with the eggs — you don’t want scrambled eggs in your quiche.

If you’re new to sautéing greens, Bon Appétit has a helpful tutorial on how to get the perfect wilt without overcooking.

Step 3: Make the Custard Base

While the spinach is cooling, grab your blender or food processor. Add in the cottage cheese, eggs, grated Parmesan, optional nutmeg, and a solid pinch of salt and pepper.

Blend until the mixture is smooth and creamy — this is what gives your quiche that almost souffle-like texture. It’ll look pale and silky when it’s ready.

Want to punch up the flavor? This is the time to add a spoonful of cream cheese or some chopped herbs like chives or dill.

Step 4: Combine and Pour

Now, stir your wilted spinach mixture into the custard base. Make sure everything is evenly mixed. Then pour the filling into your greased pie dish and spread it out with a spatula.

Sprinkle the shredded mozzarella over the top. If you like a little heat, go ahead and add a pinch of red pepper flakes.

It should look full but not overflowing — it will puff slightly as it bakes.

Step 5: Bake

Pop your dish on the middle rack of the oven and bake for 35–40 minutes. The quiche is done when the center is just set — it should jiggle slightly when you give the pan a gentle nudge.

If the top is browning too fast, you can tent it loosely with foil during the last 10 minutes.

Let it rest for at least 10 minutes before slicing. This helps it firm up and gives you those clean, wedge-shaped slices.

Tips for Success

There’s a reason this quiche turns out so reliably good — but a few extra tips can make all the difference.

• Don’t skip the blender step. Blending the custard smooths out the cottage cheese and makes the texture velvety.

• Drain your spinach well. Excess moisture can make your quiche watery. Use a paper towel to press out any liquid if needed.

• Use fresh nutmeg if you can. A small pinch freshly grated adds a beautiful warmth that elevates the whole dish.

• Let it rest. Like many egg-based recipes, it needs a few minutes after baking to finish setting.

For more on mastering egg-based dishes, The Kitchn offers a great guide on the basics of crustless quiche.

How to Store Cottage Cheese & Spinach Crustless Quiche

At Room Temperature

This quiche is safe to leave out for up to 2 hours. After that, pop it into the fridge to keep it fresh and safe.

In the Refrigerator

Once cooled, store your quiche in an airtight container or cover the dish tightly with foil. It’ll keep in the fridge for up to 3 days.

To reheat, microwave individual slices for about 45 seconds, or warm in a 325°F oven for 10–15 minutes.

Freezing Tips

Yes, you can freeze this quiche. Let it cool completely, then slice and wrap each piece in plastic wrap or foil. Store the slices in a freezer bag or container for up to 2 months.

To reheat, bake directly from frozen at 325°F for about 20 minutes. Easy and ready whenever you are.

Frequently Asked Questions (FAQs)

Can I make this ahead of time?

Absolutely. In fact, it gets even better after a day in the fridge. Just bake, cool, and refrigerate — then reheat when you’re ready. Great for weekend meal prep or feeding guests without stress.

Can I use frozen spinach?

Yes! Just thaw and squeeze it dry thoroughly before adding it to the sautéed onion mixture. It’s a convenient, cost-effective swap that doesn’t compromise on taste.

Can I skip the blender?

You can, but blending really does make the filling extra creamy. If you’re short on time or tools, whisk the cottage cheese mixture thoroughly and expect a slightly more rustic texture.

Is it keto-friendly?

It is. Each slice is low in carbs, high in protein, and filling enough to keep you going. For extra fat, add a bit of cream or use full-fat cheeses.

For more keto-friendly egg recipes, Diet Doctor is a great resource for inspiration.

Related Recipes

If you loved this Cottage Cheese & Spinach Crustless Quiche, you might enjoy these savory, satisfying dishes:

• Creamy Mushroom Soup Recipe: A rich, velvety soup perfect for pairing with a slice of quiche.

• Garlic Parmesan Chicken Pasta Recipes: Hearty, cheesy, and full of comfort.

• Keto Sloppy Joe Casserole: Another low-carb favorite loaded with flavor.

• Scalloped Potatoes and Ham: A classic side dish for brunch spreads.

• Cream Cheese Stuffed French Toast: Ideal for those looking to add a sweet option next to their savory quiche.

Conclusion

This Cottage Cheese & Spinach Crustless Quiche is the kind of recipe you’ll come back to again and again. It’s easy, adaptable, and full of feel-good ingredients. Whether you serve it warm from the oven or chilled straight from the fridge, it’s always a hit.

So go ahead — try it out, make it your own, and don’t forget to share a slice with someone you love.

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