Cottage Cheese and Spinach Crustless Quiche
A protein-packed, crustless quiche featuring creamy cottage cheese and fresh spinach. It's gluten-free, easy to make, and perfect for a healthy breakfast or brunch.
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.
Notes
Chef's Tips:
• Let the quiche rest for a full 10 minutes after baking; it will slice much more cleanly.
• Avoid using fat-free cottage cheese, as it can make the texture grainy and less creamy.
• Serve warm or at room temperature with a simple green salad for a complete meal.
Food Safety:
• Ensure eggs are cooked until the center is fully set to an internal temperature of 160°F (71°C).
• Refrigerate leftovers within 2 hours of baking.