There’s something incredibly satisfying about pulling a golden, puffed quiche from the oven. It feels like a culinary accomplishment, yet the version I’m sharing today strips away the fuss of pastry and focuses on what truly matters: a creamy, flavorful, and nourishing center. This cottage cheese and spinach crustless quiche has become a staple in my kitchen rotation, not just for leisurely weekend brunches but as a brilliant make-ahead solution for busy weekday breakfasts.
By swapping the traditional cream for protein-rich cottage cheese, we create a texture that’s simultaneously light and substantial, with each slice packed with savory flavor from sautéed onions, garlic, and a hint of nutmeg. It’s the kind of dish that makes eating well feel effortless and delicious.
This recipe earns its place in your repertoire for several compelling reasons that go beyond simple taste.
- Protein-Packed Start: With over 20 grams of protein per serving from eggs and cottage cheese, this quiche provides lasting energy and satiety, making it an ideal breakfast or post-workout meal.
- Meal Prep Champion: It refrigerates and freezes beautifully. Bake it on Sunday, and you have ready-to-go breakfasts for the entire week.
- Naturally Gluten-Free & Low-Carb: By eliminating the crust, we cater to various dietary needs without sacrificing an ounce of satisfaction or flavor.
- Creamy Without the Cream: The cottage cheese creates a remarkably rich and tender custard with a nutritional profile far superior to heavy cream.
- Customizable Canvas: The base recipe is a perfect launchpad for your favorite add-ins, from different cheeses to vegetables and meats.
Ingredients You’ll Need
- Let’s gather our ingredients—this is where simple, wholesome components come together to create something greater than the sum of its parts. The magic lies in their quality and how we handle them.
- Full-Fat Cottage Cheese: This is the star. I insist on full-fat (4% milkfat) for the creamiest texture and best flavor. Low-fat versions can work in a pinch, but they may result in a slightly grainier custard. Don’t use fat-free. The small curds will melt beautifully into the eggs during baking.
- Fresh Spinach: We’re using a full 5-ounce bag or bundle. You’ll wilt it down with the aromatics, which not only concentrates its flavor but, crucially, drives off excess water that would make our quiche soggy.
- Eggs: They are the structure-binders. Whisk them well until slightly frothy to incorporate air, which contributes to a lovely lift in the oven.
- Aromatics: A yellow onion and garlic form the savory foundation. Taking the time to sauté them until soft and sweet is a non-negotiable step for depth of flavor.
- Cheese Duo: I use a cup of a good melting cheese like sharp cheddar or Gruyère for gooey richness, plus a quarter cup of grated Parmesan for its salty, umami punch.
- Seasoning: Beyond salt and pepper, a scant quarter teaspoon of ground nutmeg is my professional secret. It’s a classic pairing with creamy spinach dishes, adding a warm, subtle complexity that elevates the entire bake.
Kitchen Equipment Needed
You likely have everything you need already. The essentials are simple: a 9-inch pie dish or similar 2-quart baking dish (a square 8×8 or 9×9 pan works too), a medium skillet for sautéing, a large mixing bowl, and a whisk. A microplane for grating the Parmesan and nutmeg is helpful but not required.
That’s it—no food processor, no rolling pin, no special tools.
How to Make Cottage Cheese and Spinach Crustless Quiche Recipe
Step 1: Prep and Sauté the Veggies
Begin by preheating your oven to 375°F (190°C) and greasing your baking dish. This ensures even cooking and easy release. Now, in your skillet over medium heat, sauté the diced onion with a pinch of salt until it’s soft and translucent—this should take about 5 minutes.
Trust me, this gentle cooking builds a sweet, savory base. Add the garlic and stir for just one minute until fragrant, being careful not to let it burn. Then, add your roughly chopped spinach in handfuls, stirring until each batch wilts down before adding the next.
Step 2: Cool the Spinach Mixture
Once all the spinach is wilted, transfer the entire onion, garlic, and spinach mixture to a plate or bowl to cool. This is a critical step that many home cooks overlook. Tip from me: if you add hot vegetables directly to the egg mixture, you risk starting to cook the eggs prematurely, which can affect the final texture.
Letting it cool for 5-10 minutes also allows any residual moisture to evaporate, safeguarding against a watery quiche.
Step 3: Create the Creamy Egg Base
While the veggies cool, crack your eggs into a large bowl. Whisk them energetically until they are uniform in color and slightly bubbly. This incorporates air for lift.
Now, add the cottage cheese, both types of shredded cheese, salt, pepper, and that magical pinch of nutmeg. Whisk again until the mixture is as smooth as you can get it; don’t worry about eliminating every single cottage cheese curd—they add delightful texture.
Step 4: Combine and Pour
Now comes the satisfying part. Add the cooled spinach mixture to the bowl with the egg and cheese base. Use a spatula to fold everything together gently until the vegetables are evenly distributed.
Believe me, the vibrant green flecks against the pale yellow custard are a beautiful sight. Pour this combined filling into your greased baking dish, using the spatula to spread it into an even layer.
Step 5: Bake, Rest, and Serve
Place the dish on the center rack of your preheated oven. Bake for 35 to 40 minutes. You’ll know it’s done when the top is a gorgeous, golden brown, the edges are slightly pulling away from the dish, and the center is set (a knife inserted should come out clean or with just moist crumbs).
The most important instruction now? Let it rest for a full 10 minutes on a cooling rack. This allows the custard to firm up completely, ensuring you get clean, beautiful slices instead of a scramble.
Garnish with fresh chives or dill, slice, and serve.
A few insights from my years in professional kitchens will guarantee your quiche turns out perfectly every single time.
- Moisture Management: Sautéing and cooling the spinach is the single most important step to prevent a soggy bottom. If using frozen spinach, you must thaw it completely and wring it out in a clean kitchen towel with serious force to remove every drop of water.
- The Fat Matters: Using full-fat cottage cheese and whole eggs is key for a luxuriously creamy texture. Low-fat dairy releases more water during cooking, which can compromise the custard’s structure.
- Don’t Overbake: The quiche will continue to set as it cools. Remove it from the oven when the center still has a slight jiggle, not a liquid wobble. Overbaking leads to a dry, rubbery texture.
- Resting is Part of Cooking: Those 10 minutes of rest time are non-negotiable. They allow the proteins in the eggs and cheese to relax and reabsorb moisture, giving you the perfect slice.
Recipe Variations
- This recipe is wonderfully adaptable. Here are some of my favorite tested variations to make it your own.
- Mediterranean Twist: Add 1/2 cup of chopped sun-dried tomatoes (oil-packed, drained) and 1/4 cup of crumbled feta cheese along with a tablespoon of chopped fresh oregano.
- “Everything Bagel” Style: Stir 2 tablespoons of everything bagel seasoning into the egg mixture and sprinkle another tablespoon on top before baking for that iconic savory flavor.
- Mushroom & Swiss: Replace the spinach with 8 ounces of sliced mushrooms sautéed until golden. Use Swiss or Gruyère cheese as your primary shredded cheese.
- Broccoli Cheddar: Substitute the spinach with 2 cups of small broccoli florets, blanched and chopped. Use extra-sharp cheddar cheese.
- Carnivore’s Delight: Add 1/2 cup of cooked, crumbled breakfast sausage or diced ham to the spinach mixture for a heartier version.
What to Serve With This Recipe
This quiche is a complete meal on its own, but it shines as part of a larger spread. For a simple brunch or lunch, pair a slice with a bright, acidic side salad—think mixed greens with a lemon vinaigrette to cut through the richness. For a more substantial dinner, roasted asparagus or sweet potato home fries make excellent companions.
If you’re hosting a crowd, complement it with a platter of fresh fruit, crispy bacon or sausage links, and some warm, crusty bread for those who aren’t avoiding gluten. A glass of dry sparkling wine or a crisp, non-alcoholic citrus spritzer pairs beautifully.
Storage & Make-Ahead Instructions
- This quiche’s make-ahead potential is a major asset.
- Refrigeration: Cool the quiche completely, then cover tightly with plastic wrap or transfer slices to an airtight container. It will keep in the refrigerator for 3-4 days.
- Freezing: For longer storage, wrap the whole cooled quiche or individual slices tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: The best method is to reheat slices in a toaster oven or conventional oven at 325°F (160°C) for 10-15 minutes until warmed through. This restores the texture far better than a microwave, which can make it rubbery. You can microwave for 60-90 seconds if needed, but the texture will suffer slightly.
Frequently Asked Questions
Q: Can I use frozen spinach instead of fresh?
A: Absolutely. Use one 10-ounce package of frozen chopped spinach, thawed completely. The critical step is to squeeze it in a clean kitchen towel with all your strength to remove every bit of excess water.
This is essential to prevent a watery quiche.
Q: My quiche turned out watery. What happened?
A: This is almost always due to excess moisture from the vegetables. Ensure your sautéed spinach mixture is cooled (which lets steam escape) and that if using frozen spinach, it’s thoroughly wrung out. Also, make sure your cottage cheese isn’t a non-fat variety, as they can have added stabilizers that release water.
Q: Can I make this dairy-free?
A: You can, but the texture will differ. For the cottage cheese, substitute with a plain, unsweetened dairy-free yogurt (like coconut or almond-based) that’s very thick. Use a dairy-free shredded cheese alternative.
The result will be softer and less firm but still tasty.
Q: How do I know when the quiche is perfectly done baking?
A: Look for these signs: the top is uniformly golden brown, the edges are slightly pulling away from the sides of the dish, and the center is set. It should have a slight jiggle (like Jell-O) when you gently shake the pan, not a liquid wobble. A knife inserted near the center should come out clean.
Q: Can I blend the cottage cheese for a smoother texture?
A: Yes, you can pulse it in a food processor or blender until smooth before adding it to the eggs. This will give you a completely uniform, silky custard. I often do this when I want a more refined presentation.
Q: Is it necessary to use the nutmeg?
A: While not strictly necessary, I highly recommend it. Nutmeg has a warm, aromatic quality that complements creamy and cheesy dishes profoundly. It’s a classic flavor pairing for a reason—it adds a layer of complexity that most people will love even if they can’t pinpoint it.
Q: Can I bake this in a muffin tin for individual portions?
A: Definitely! Grease a standard 12-cup muffin tin well. Fill each cup about 3/4 full with the batter.
Bake at 375°F (190°C) for 20-25 minutes, until set and golden. These are perfect for grab-and-go breakfasts.
Final Thoughts
This cottage cheese and spinach crustless quiche embodies what I love most about practical home cooking: it uses straightforward techniques and accessible ingredients to create something genuinely nourishing and delicious. It’s a recipe that respects your time, whether you’re enjoying it fresh from the oven on a lazy Sunday or reheating a slice on a hectic Tuesday morning. The high-protein, vegetable-packed result proves that healthy eating doesn’t require compromise on flavor or satisfaction.
I encourage you to try this recipe as written first, then have fun exploring the variations to match your taste or what’s in your fridge. If you make it, I’d love to hear how it turned out for you. Share your results and any creative twists you tried.
Happy cooking
Cottage Cheese and Spinach Crustless Quiche
Equipment
- 9-inch pie dish or similar 2-quart baking dish
- Medium skillet
- Large mixing bowl
- Whisk
- Chef’s knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 tbsp Olive oil or butter for greasing the pan
- 1 medium Yellow onion finely diced
- 2 cloves Garlic minced
- 5 oz Fresh spinach about 5 packed cups, roughly chopped
- 6 large Eggs
- 1 1/2 cups Full-fat cottage cheese small or large curd, not fat-free
- 1 cup Shredded cheese such as sharp cheddar, Gruyère, or a blend
- 1/4 cup Grated Parmesan cheese
- 1/2 tsp Kosher salt plus more to taste
- 1/4 tsp Black pepper freshly ground
- 1/4 tsp Ground nutmeg optional, but highly recommended
- 1 tbsp Fresh chives or dill chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or a similar-sized baking dish with olive oil or butter. This prevents sticking and helps achieve a golden-brown edge.
- In a medium skillet over medium heat, sauté the diced onion until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Add the chopped spinach in batches, stirring until just wilted. Transfer this mixture to a plate to cool slightly. This step removes excess moisture and concentrates flavor.
- In a large mixing bowl, whisk the eggs vigorously until well combined and slightly frothy. Add the cottage cheese, shredded cheese, Parmesan, salt, pepper, and nutmeg. Whisk until the mixture is as smooth as possible—some small curds from the cottage cheese are fine and add texture.
- Add the slightly cooled spinach and onion mixture to the egg base. Fold everything together gently until evenly distributed. Pour the combined filling into your prepared baking dish, smoothing the top with a spatula.
- Bake on the center rack for 35-40 minutes. The quiche is done when the center is set, the top is puffed and beautifully golden brown, and a knife inserted near the center comes out clean. Let it rest for 10 minutes before slicing. This allows the custard to firm up for clean cuts.