Cottage Cheese Spinach Quiche

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Cottage Cheese Spinach Quiche (Crustless)

This crustless quiche is a protein-packed, fluffy, and incredibly simple dish that works perfectly for breakfast, brunch, or a light dinner. By using cottage cheese instead of heavy cream, you get a velvety texture with significantly less fat and more protein. It’s naturally gluten-free and stays moist even when reheated.

Recipe Overview

  • Prep time: 10 minutes

  • Cook time: 35–40 minutes

  • Servings: 6 slices

  • Dietary: Gluten-Free, Low-Carb, High-Protein

Ingredients

  • 1 ½ cups Small curd cottage cheese

  • 4 Large eggs

  • 1 cup Shredded cheddar cheese (divided: ¾ cup for the mix, ¼ cup for topping)

  • 10 oz Frozen chopped spinach (thawed and squeezed dry) or 2 cups fresh sautéed spinach

  • ¼ cup All-purpose flour (optional, for a firmer “set”)

  • ½ tsp Garlic powder

  • ½ tsp Onion powder

  • ¼ tsp Salt (adjust based on how salty your cheese is)

  • ¼ tsp Black pepper

Instructions

  1. Preheat: Set your oven to 350°F (175°C). Grease a 9-inch pie dish or quiche pan thoroughly with butter or non-stick spray.

  2. Prep the Spinach: This is the most important step! If using frozen spinach, squeeze it in a clean kitchen towel until no more liquid comes out.

  3. Mix: In a large bowl, whisk the 4 eggs. Stir in the cottage cheese, garlic powder, onion powder, salt, pepper, and ¾ cup of the cheddar cheese.

  4. Combine: Fold in the dried spinach until evenly distributed.

  5. Bake: Pour the mixture into the prepared dish. Sprinkle the remaining ¼ cup of cheddar cheese on top.

  6. Cook: Bake for 35–40 minutes, or until the center is set and the top is lightly golden brown.

  7. Rest: Let the quiche sit for 5–10 minutes before slicing. This allows the proteins to firm up so you get clean slices.

Notes & Tips

  • The “Squeeze” Rule: If you don’t squeeze the spinach dry, your quiche will be watery and soggy.

  • Texture Hack: If you prefer a smoother texture, blend the eggs and cottage cheese in a blender before stirring in the spinach and shredded cheese.

  • Add-ins: Feel free to add sautéed mushrooms, diced ham, or crumbled bacon for extra flavor.

Nutritional Info (Per Serving)

Estimated values based on standard ingredients:

  • Calories: 185 kcal

  • Protein: 16g

  • Total Fat: 11g

  • Carbohydrates: 5g

  • Fiber: 1g

Benefits

  • Muscle Support: With roughly 16g of protein per slice, it’s an excellent post-workout meal.

  • Bone Health: High in calcium from both the cottage cheese and the cheddar.

  • Vitamin Rich: Spinach provides a significant dose of Vitamin K, Vitamin A, and Folate.

  • Blood Sugar Friendly: Being low-carb and high-protein, it prevents the mid-morning “sugar crash” associated with cereal or toast.

Q&A

Q: Can I use fresh spinach instead of frozen? A: Yes! However, you must sauté it in a pan with a little oil until wilted, then let it cool and squeeze out the excess moisture.

Q: Can I make this ahead of time? A: Absolutely. It stores well in the fridge for up to 4 days. Reheat individual slices in the microwave for 45–60 seconds or in the oven at 300°F until warm.

Q: Does it freeze well? A: Yes. Once fully cooled, wrap slices tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Q: Can I use low-fat cottage cheese? A: You can, but full-fat (4%) cottage cheese provides a much creamier texture and prevents the quiche from becoming “weepy” (releasing water).

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