The first time I made a crustless quiche, it was a total accident. I had every intention of rolling out a buttery pie crust, but after a long day, I just didn’t have the energy. So instead, I poured the filling straight into the pie dish, crossed my fingers, and slid it into the oven. To my surprise, it came out light, fluffy, and honestly better than the original.

This Healthy Cottage Cheese and Spinach Crustless Quiche feels like comfort food without the heaviness. The cottage cheese adds protein and creaminess, the spinach gives it a fresh, earthy bite, and the eggs bake into the most delicate, custardy texture. I’ve served it for brunch with friends, packed slices for weekday lunches, and even made it as a quick dinner paired with a simple salad.

If you’ve never tried baking with cottage cheese before, you’re in for a treat. It melts right into the filling, giving you that creamy satisfaction without needing cream. And the best part? No crust to fuss with, which means fewer dishes and less guilt.

Healthy Cottage Cheese And Spinach Crustless Quiche - PP33 Thumb Healthy Cottage Cheese And Spinach Crustless Quiche

Short Description

A protein-packed, veggie-filled crustless quiche made with cottage cheese, spinach, and simple seasonings. Perfect for breakfast, lunch, or a light dinner.

Key Ingredients

1 tablespoon olive oil
1 small onion, diced
½ bell pepper, diced
2 cups fresh baby spinach, chopped
1½ 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

Tools Needed

9-inch pie dish
Mixing bowls
Whisk
Nonstick skillet
Measuring cups and spoons

Cooking Instructions

Step 1: Preheat the Oven
Preheat oven to 350°F (175°C) so it’s ready to go once your filling is mixed.

Step 2: Cook the Vegetables
Heat olive oil in a skillet over medium heat. Sauté the onion and bell pepper for 3–4 minutes until soft. Add spinach and cook until just wilted, about 2–3 minutes. Season lightly with garlic powder, salt, and pepper. Let cool slightly.

Step 3: Make the Egg Mixture
In a large bowl, whisk eggs, milk, and cottage cheese until smooth. Stir in Italian seasoning, plus a pinch of salt and pepper.

Step 4: Combine Everything
Fold in shredded cheese and the cooled vegetable mixture. Stir until evenly mixed.

Step 5: Bake the Quiche
Grease a 9-inch pie dish, pour in the mixture, and spread evenly. Bake 40–45 minutes until the top is golden and the center is set. A toothpick inserted should come out clean.

Step 6: Rest and Serve
Let the quiche cool for 5–10 minutes before slicing. Serve warm or at room temperature.

Why You’ll Love This Recipe

Packed with protein from eggs and cottage cheese

Lighter than traditional quiche but still satisfying

Great for meal prep tastes just as good the next day

Naturally gluten-free since there’s no crust

Customizable with your favorite vegetables and cheese

Mistakes to Avoid & Solutions

Mistake 1: Adding veggies while too hot
Solution: Let sautéed vegetables cool slightly before mixing, or the eggs may scramble.

Mistake 2: Overbaking
Solution: Check at 40 minutes. The center should be set but still slightly jiggly—it will firm up as it cools.

Mistake 3: Skipping the cheese blend
Solution: Mix cheddar with mozzarella or another mild cheese for better melt and flavor balance.

Mistake 4: Under-seasoning
Solution: Don’t be shy with salt, pepper, and Italian seasoning. The cottage cheese is mild and needs flavor support.

Mistake 5: Using watery spinach
Solution: Cook spinach just until wilted and drain any excess liquid before adding.

Serving and Pairing Suggestions

Pair with a side salad of arugula and cherry tomatoes

Serve with roasted potatoes for a heartier brunch

Offer with fruit salad for a light spring meal

Works well in a family-style brunch spread alongside muffins and fresh juice

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days

Reheat slices in the oven at 325°F for 10 minutes to keep the texture fluffy

Avoid microwaving too long, as it can make eggs rubbery.

1. Can I make this quiche ahead of time?
Yes, bake it a day before and store it covered in the fridge. Reheat before serving.

2. Can I freeze this quiche?
Absolutely. Cool completely, wrap tightly, and freeze up to 2 months. Reheat from frozen at 350°F until warmed through.

3. Can I use frozen spinach?
Yes, but thaw it first and squeeze out excess liquid to avoid a watery quiche.

4. Do I have to use cottage cheese?
No, ricotta works too, but cottage cheese gives a lighter, protein-rich texture.

5. How do I know when it’s done?
The center should be set but still slightly jiggly. Overbaking will dry it out.

Tips & Tricks

Use a whisk instead of a fork for smoother egg mixture

Add a pinch of nutmeg for a subtle warmth that pairs well with spinach

Shred your own cheese for better melt pre-shredded often has anti-caking agents

Recipe Variations

Mushroom and Spinach Quiche: Add 1 cup sautéed mushrooms for an earthy twist

Greek-Inspired Quiche: Swap cheddar for feta and add olives and sun-dried tomatoes

Spicy Quiche: Mix in diced jalapeños or a dash of red pepper flakes

Low-Dairy Version: Use lactose-free milk and dairy-free cheese alternatives

Final Thoughts

This Healthy Cottage Cheese and Spinach Crustless Quiche has become one of my most reliable recipes. It also makes me happy to know that I’m feeding my body something wholesome without sacrificing taste. The creamy cottage cheese melts seamlessly into the eggs, while the spinach brings that fresh, green goodness.

The golden top when it comes out of the oven always makes me smile it looks impressive without requiring extra work. It’s easy, it’s healthy, and it’s one of those little recipes that makes everyday cooking feel special.