Cottage Cheese and Spinach Crustless Quiche
This Cottage Cheese and Spinach Crustless Quiche is naturally gluten-free, protein-rich, and ready in under an hour. Perfect for meal prep and picky eaters!
You know what I love about Sunday mornings? That quiet moment when everyone’s still half-asleep, and I’ve got the kitchen to myself to whip up something that’ll carry us through the week. That’s exactly when this cottage cheese and spinach crustless quiche was born—one of those happy accidents that became a weekly staple in our house.
Here’s the thing: I used to think quiche was this fancy, fussy dish that required perfect pastry skills and way too much time. Then I discovered the magic of going crustless, and suddenly, breakfast (or lunch, or dinner—no judgment here!) got a whole lot easier. Plus, it’s naturally gluten-free, which means one less thing to worry about when you’re juggling dietary needs.
This spinach cottage cheese quiche is ridiculously simple, packed with protein, and honestly tastes like you spent way more effort than you actually did. The cottage cheese creates this wonderfully creamy texture that even my picky seven-year-old approves of, and trust me, that’s saying something.
Table of Contents
Cottage Cheese and Spinach Crustless Quiche
Equipment
- 9-inch pie pan or 8×8 baking dish
- Non-stick skillet
- Large mixing bowl
- Whisk
- Spatula
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- ½ bell pepper diced
- 2 cups fresh baby spinach chopped
- 1 ½ cups cottage cheese
- 4 large eggs
- 1 cup shredded cheddar cheese or half cheddar, half mozzarella
- ½ cup milk
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). While it’s heating up, grab your favorite baking dish (I use a 9-inch pie pan or an 8×8 square dish) and give it a good coating of cooking spray or a light brush of olive oil.
- Heat the olive oil in a non-stick skillet over medium heat. Toss in your diced onion and bell pepper, letting them sizzle away until they’re soft and fragrant—this usually takes about 3 to 4 minutes. You’ll know they’re ready when the onion turns translucent and your kitchen starts smelling amazing.
- Add the chopped spinach to your skillet and stir it around until it wilts down—this happens pretty quickly, usually within 2 to 3 minutes. Season everything with a pinch of garlic powder, salt, and pepper, then remove from heat and set aside to cool slightly.
- In a large mixing bowl, whisk together the eggs, milk, and cottage cheese until everything’s nicely combined. The cottage cheese will stay a bit lumpy, and that’s perfectly fine—it actually creates these delicious creamy pockets throughout your crustless spinach quiche with cottage cheese. Stir in the Italian seasoning, plus another pinch of salt and pepper.
- Fold your sautéed vegetables and shredded cheese into the egg mixture, stirring gently until everything’s evenly distributed. The mixture should look colorful and smell incredible—kind of like a savory custard dotted with green.
- Pour the entire mixture into your prepared baking dish, using a spatula to spread it out evenly. Give the dish a gentle tap on the counter to release any air bubbles.
- Bake for 40 to 45 minutes, until the top turns golden brown and the center is completely set—it shouldn’t jiggle when you gently shake the dish. A knife inserted in the center should come out clean, though with all that melted cheese, a few strings are totally normal.
- Let your cottage cheese egg bake with spinach cool for 5 to 10 minutes before slicing. This cooling time helps everything set up properly so you get clean, beautiful slices instead of a runny mess.
Notes
Ingredients
| Ingredient | Amount |
|---|---|
| Olive oil | 1 tablespoon |
| Small onion, diced | 1 |
| Bell pepper, diced | 1/2 |
| Fresh baby spinach, chopped | 2 cups |
| Cottage cheese | 1 1/2 cups |
| Large eggs | 4 |
| Shredded cheddar cheese | 1 cup (or half cheddar, half mozzarella) |
| Milk | 1/2 cup |
| Garlic powder | 1/2 teaspoon |
| Italian seasoning | 1 teaspoon |
| Salt and pepper | To taste |
Instructions
Step 1: Preheat your oven to 350°F (175°C). While it’s heating up, grab your favorite baking dish (I use a 9-inch pie pan or an 8×8 square dish) and give it a good coating of cooking spray or a light brush of olive oil.
Step 2: Heat the olive oil in a non-stick skillet over medium heat. Toss in your diced onion and bell pepper, letting them sizzle away until they’re soft and fragrant—this usually takes about 3 to 4 minutes. You’ll know they’re ready when the onion turns translucent and your kitchen starts smelling amazing.
Step 3: Add the chopped spinach to your skillet and stir it around until it wilts down—this happens pretty quickly, usually within 2 to 3 minutes. Season everything with a pinch of garlic powder, salt, and pepper, then remove from heat and set aside to cool slightly.
Step 4: In a large mixing bowl, whisk together the eggs, milk, and cottage cheese until everything’s nicely combined. The cottage cheese will stay a bit lumpy, and that’s perfectly fine—it actually creates these delicious creamy pockets throughout your crustless spinach quiche with cottage cheese. Stir in the Italian seasoning, plus another pinch of salt and pepper.
Step 5: Fold your sautéed vegetables and shredded cheese into the egg mixture, stirring gently until everything’s evenly distributed. The mixture should look colorful and smell incredible—kind of like a savory custard dotted with green.
Step 6: Pour the entire mixture into your prepared baking dish, using a spatula to spread it out evenly. Give the dish a gentle tap on the counter to release any air bubbles.
Step 7: Bake for 40 to 45 minutes, until the top turns golden brown and the center is completely set—it shouldn’t jiggle when you gently shake the dish. A knife inserted in the center should come out clean, though with all that melted cheese, a few strings are totally normal.
Step 8: Let your cottage cheese egg bake with spinach cool for 5 to 10 minutes before slicing. This cooling time helps everything set up properly so you get clean, beautiful slices instead of a runny mess.
Substitutions
Cottage cheese alternatives: If you’re not a cottage cheese fan (though I promise it blends right in here!), you can swap it for ricotta cheese or even Greek yogurt. According to research on dairy proteins and their culinary applications, cottage cheese provides excellent moisture and protein, but ricotta works beautifully too—just expect a slightly denser texture.
Dairy-free option: Use a non-dairy cottage cheese alternative (yes, they exist now!) or blend silken tofu with a tablespoon of nutritional yeast. Replace regular cheese with your favorite dairy-free shreds, and use unsweetened almond or oat milk instead of dairy milk.
Vegetable swaps: This healthy spinach quiche is super forgiving when it comes to veggies. Try mushrooms, zucchini, cherry tomatoes, or broccoli florets—just make sure to sauté them first to release excess moisture. Too much liquid can make your quiche watery, and nobody wants that.
Cheese variations: Feel free to experiment with different cheese combinations like Swiss, Gruyère, feta, or pepper jack. Each one brings its own personality—feta adds a tangy kick, while pepper jack brings a little heat that’s perfect for brunch gatherings.
Troubleshooting
Watery quiche: If your crustless spinach quiche with cottage cheese turns out too wet, you probably didn’t squeeze out enough moisture from the spinach or other vegetables. Next time, after sautéing the spinach, press it gently with paper towels to remove excess water. Also, make sure your cottage cheese isn’t the super-liquidy kind—go for small curd or well-drained varieties.
Overcooked or rubbery texture: Quiche should be barely set in the center when you pull it from the oven—it’ll continue cooking as it cools. If yours gets rubbery, you’ve likely baked it too long or at too high a temperature. Check it at the 40-minute mark and remove it as soon as a knife inserted in the center comes out mostly clean.
Sticking to the pan: Even if you think you greased your dish well enough, quiche has a sneaky way of sticking. I’ve learned to be generous with the cooking spray or butter, making sure to get the sides and corners really well. Parchment paper circles work great too if you’re planning to flip it out for presentation.
Bland flavor: If your first attempt tastes a little flat, don’t give up! Egg dishes need more seasoning than you’d think. Be generous with salt, pepper, and herbs—taste your egg mixture before baking (yes, it’s safe if you use pasteurized eggs) and adjust accordingly.
Storage and Meal Prep
This cottage cheese and spinach crustless quiche stores beautifully, which is honestly one of my favorite things about it. Keep leftovers covered in the fridge for up to 4 days, and reheat individual slices in the microwave for about 60 seconds or in a 300°F oven for 10 minutes. The texture stays surprisingly good, making it perfect for grab-and-go breakfasts throughout the week.
For longer storage, wrap individual slices tightly in plastic wrap, then place them in a freezer bag for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat as usual. I usually make two of these on Sunday—one for the week and one for the freezer—because they disappear faster than you’d expect.
Serving Suggestions
Serve your spinach cottage cheese quiche warm or at room temperature alongside a fresh green salad with lemon vinaigrette for a light lunch. For breakfast, I love pairing it with crispy bacon or breakfast sausage and fresh fruit—it’s hearty enough to keep everyone satisfied until lunch.
This also makes a fantastic contribution to potlucks and holiday brunches (hello, Easter and Mother’s Day!). Cut it into smaller squares for appetizer portions, or serve wedges family-style. It pairs wonderfully with other make-ahead dishes, which means less stress when you’re hosting—and if you’re looking for more crowd-pleasing ideas, check out this complete gluten-free brunch collection for inspiration.
Variations
Mediterranean twist: Add sun-dried tomatoes, kalamata olives, and crumbled feta cheese to your cottage cheese egg bake with spinach. Swap the Italian seasoning for oregano and a pinch of crushed red pepper flakes. It’s like a little trip to the Greek islands without leaving your kitchen.
Mexican-inspired version: Use pepper jack cheese, add a diced jalapeño to your veggie mix, and stir in some black beans and corn. Top with salsa, avocado, and a dollop of sour cream when serving. My kids call this “breakfast pizza” and request it constantly.
Kid-friendly option: Keep it simple with just cheese and spinach (sneak the veggies in!), and let picky eaters add their own toppings after baking. Sometimes I’ll fold in tiny pieces of ham or turkey, which my son will actually eat—whereas whole vegetables sometimes get the side-eye. You could even try these protein-packed Asian-inspired breakfast ideas for variety throughout the week.
Extra veggie-loaded: Well… if you’re feeling ambitious, load this healthy spinach quiche up with sautéed mushrooms, diced tomatoes, asparagus tips, and caramelized onions. Just remember to cook everything first to prevent a soggy bottom, and don’t go overboard—you still want enough egg mixture to hold everything together.
Cottage Cheese and Spinach Crustless Quiche FAQs
Can I make this cottage cheese and spinach crustless quiche ahead of time?
Absolutely! You can assemble the entire thing the night before, cover it tightly, and refrigerate it overnight. Just add about 5 to 10 extra minutes to your baking time since you’re starting with a cold dish. It’s a total lifesaver for busy mornings or when you’re hosting brunch.
How do I know when my crustless spinach quiche with cottage cheese is fully cooked?
The center should be set and not jiggly when you gently shake the pan, and a knife inserted in the middle should come out clean or with just a few moist crumbs. The top will be golden brown with maybe a few lovely caramelized spots. If it’s still wobbly in the center, give it another 5 minutes.
What’s the best way to reheat leftovers without drying them out?
Cover your slice with a damp paper towel and microwave for 45 to 60 seconds, or reheat in a 300°F oven for about 10 minutes. The moisture from the paper towel creates a little steam that keeps everything tender. Avoid high heat, which can turn the eggs rubbery.
Can I use frozen spinach instead of fresh?
Yes, but here’s the trick: thaw it completely and squeeze out every last drop of water using a clean kitchen towel or several layers of paper towels. Frozen spinach holds a surprising amount of moisture, and if you don’t remove it, your spinach cottage cheese quiche will turn out watery and disappointing.
What should I serve with this healthy spinach quiche?
Keep it simple with a fresh fruit salad, some crusty gluten-free bread with butter, or a light arugula salad dressed with lemon and olive oil. For heartier appetites, add bacon, sausage, or roasted potatoes. If you’re looking for warming soup pairings, this nutrient-dense cabbage soup recipe complements the quiche beautifully for lunch or dinner.
Why use cottage cheese in a quiche?
Cottage cheese adds incredible creaminess and boosts the protein content significantly—we’re talking about 28 grams of protein per serving here. Plus, it creates these lovely moist pockets throughout the quiche. If you’re interested in the science behind it, this trusted guide to gluten-free baking and cooking techniques explains how dairy proteins work in egg dishes.
This cottage cheese and spinach crustless quiche has honestly become one of those recipes I make without even thinking about it anymore—it’s that easy and reliable. Whether you’re navigating the gluten-free life, trying to sneak more vegetables into your family’s diet, or just looking for a foolproof make-ahead breakfast, this one’s got your back. Give it a try this weekend, and I bet it’ll become part of your regular rotation too!
