This Spinach and Cottage Cheese Quiche is my go-to when I want something easy, nourishing, and satisfying—without the fuss of making crust.
Packed with protein from eggs and cottage cheese, it’s light yet filling, and works just as well for breakfast, brunch, or a quick weeknight dinner.
Whether you’re watching carbs or just craving something wholesome and cheesy, this crustless quiche delivers flavor and simplicity in every slice.
Why You’ll Love This Recipe
No crust, no problem – Quick to prep and bake without sacrificing flavor.
Great for meal prep – Reheats beautifully for busy mornings.
High in protein – Cottage cheese and eggs keep you full longer.
Low-carb and gluten-free – Naturally wholesome with no fuss.
Customizable – Add herbs, veggies, or swap the cheese to change things up.
What You’ll Need (Ingredient Highlights)
Cottage cheese – Adds creaminess and protein without extra fat.
Fresh spinach – Lightly chopped for bright color and subtle flavor.
Eggs – The backbone of your quiche, making it rich and fluffy.
Mozzarella – Melts smoothly into every bite.
Milk – Helps achieve a light, tender texture.
Parmesan – A savory boost that crisps up slightly on top.
Garlic powder – Adds subtle warmth and depth.
Salt and pepper – Essential seasoning for balance.
Pro Tips Before You Start
Use full-fat cottage cheese – It gives better flavor and richness.
Squeeze the spinach dry – If using frozen or wet greens, remove excess moisture.
Let it rest – Cooling for 5–10 minutes helps it slice cleanly.
Grease your dish well – Prevents sticking and makes cleanup easy.
Add mix-ins – Herbs, sautéed mushrooms, or diced peppers all work beautifully.
How to Make Spinach and Cottage Cheese Quiche
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9-inch pie dish or similar baking pan.
Step 2: Whisk the Base
In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until smooth and well combined.
Step 3: Add the Filling Ingredients
Stir in the cottage cheese, chopped spinach, shredded mozzarella, and grated Parmesan.
Mix until everything is evenly distributed.
Step 4: Transfer to Dish
Pour the mixture into your prepared pie dish and gently spread it out into an even layer.
Step 5: Bake to Perfection
Bake for 30–35 minutes, or until the center is set and the top is golden brown.
A knife inserted in the center should come out clean.
Step 6: Cool and Serve
Let the quiche cool for at least 5 minutes before slicing.
Serve warm, at room temperature, or even chilled.
What to Serve It With
Simple green salad – A fresh, crisp contrast.
Toast or crusty bread – For a more filling meal.
Fresh fruit – Berries or melon brighten the plate.
Hot sauce or salsa – For a little kick.
Variations / Substitutions
Use kale – Swap out spinach or mix the two.
Add onions – Sautéed shallots or leeks bring sweet depth.
Try cheddar or Swiss – Change up the flavor profile.
Add sun-dried tomatoes – For a punch of umami.
Make mini versions – Bake in muffin tins for portable servings.
Storage & Leftovers
Fridge – Store in an airtight container for up to 4 days.
Reheat – Microwave individual slices or warm in a low oven.
Freeze – Wrap tightly and freeze for up to 2 months. Thaw and reheat gently.
FAQs
Can I use frozen spinach?
Yes—just thaw and squeeze out all excess moisture first.
Is this recipe keto-friendly?
Absolutely! It’s low in carbs and high in protein.
What’s the texture like?
Soft, creamy, and slightly custardy with a golden top.
Can I make this ahead of time?
Yes, it keeps well in the fridge and is perfect for meal prep.
Can I double the recipe?
Yes, bake it in a larger dish and extend the cook time by 10–15 minutes.
Do I need a crust?
Nope! It holds together beautifully on its own.
Final Thoughts
This crustless spinach and cottage cheese quiche is comfort food with a healthy twist.
It’s fast, forgiving, and full of protein—plus, it works for breakfast, lunch, or dinner.
I’ve made it more times than I can count, and it never lasts long in my fridge.
