� Cottage Cheese & Spinach Crustless Quiche

A creamy, protein-rich quiche with spinach, cottage cheese, eggs, and melted cheese. It’s naturally crustless, easy to prepare, and works beautifully for breakfast, brunch, or a light dinner.

Serves: 6
Prep: 15 minutes
Bake: 35–45 minutes
Oven: 375°F / 190°C

Ingredients

Main ingredients

  • 1 cup (225–250 g) cottage cheese
  • 5 large eggs
  • 2 cups fresh spinach, roughly chopped
    or 1 cup frozen spinach, thawed and squeezed very dry
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup milk
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil or butter
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp dried Italian seasoning
  • ¼ tsp nutmeg — optional, but excellent with spinach
  • ¼ tsp red pepper flakes — optional

Optional additions

You can add:

  • ½ cup mushrooms, sautéed
  • ½ cup diced bell pepper
  • ¼ cup chopped green onions
  • ¼ cup chopped fresh herbs
  • ½ cup cooked chicken or turkey
  • ¼ cup crumbled feta

1. Prepare the oven and pan

Preheat your oven to 375°F (190°C).

Grease a 9-inch (23 cm) pie dish or similar baking dish thoroughly with butter or olive oil.

For easier removal, you can also place a round piece of parchment paper on the bottom.

2. Cook the spinach

Heat 1 tablespoon olive oil or butter in a skillet over medium heat.

Add the diced onion and cook for approximately 3–4 minutes, until softened.

Add the minced garlic and cook for another 30–60 seconds.

Add the fresh spinach.

Cook for 2–3 minutes, stirring frequently, until wilted.

Remove from the heat and allow it to cool slightly.

Important

Spinach contains a lot of water. If you put wet spinach into the quiche, you can end up with a watery center.

For frozen spinach, thaw it completely and squeeze out as much liquid as possible.

For cooked fresh spinach, press it against a strainer or squeeze it gently with paper towels.

3. Make the cottage cheese mixture

Add the cottage cheese, eggs, and milk to a large bowl.

Whisk until well combined.

For a very smooth, creamy quiche, blend the cottage cheese, eggs, and milk in a blender for about 20–30 seconds.

For a more rustic texture, simply whisk them together and leave some cottage-cheese curds intact.

Add:

  • salt
  • black pepper
  • Italian seasoning
  • nutmeg
  • red pepper flakes, if using

Mix well.

4. Add the cheese

Stir in:

  • ½ cup mozzarella
  • ¼ cup Parmesan

Reserve a small amount of mozzarella for the top if you want a more golden cheesy crust.

5. Combine everything

Add the cooled spinach and onion mixture to the egg mixture.

Stir gently until everything is evenly distributed.

Taste the mixture before adding any additional salt—cottage cheese and Parmesan can already be fairly salty.

6. Fill the baking dish

Pour the mixture into your greased pie dish.

Spread the spinach evenly throughout the dish.

Sprinkle the remaining mozzarella and a little Parmesan over the top.

7. Bake

Place the quiche in the center of your preheated oven.

Bake for approximately 35–45 minutes.

It’s done when:

  • The edges are lightly golden.
  • The center is set but still has a very slight jiggle.
  • A knife inserted near the center comes out mostly clean.
  • The internal temperature is around 160°F / 71°C.

Don’t overbake it. The eggs continue cooking from residual heat, and overbaking can make the quiche rubbery.

8. Rest before slicing

Remove the quiche from the oven and let it rest for 10–15 minutes.

This is important because the filling continues to set as it cools.

Slice into 6 wedges and serve warm.

🥒 Delicious variations

Mediterranean:
Add feta, tomatoes, oregano, and a little chopped parsley.

Mushroom & spinach:
Sauté ½–1 cup sliced mushrooms with the onion before adding spinach.

High-protein:
Use 1½ cups cottage cheese and 6 eggs. You can also add diced cooked chicken or turkey.

Spicy:
Add red pepper flakes, diced jalapeño, and a little pepper jack cheese.

Low-carb:
The basic recipe is already naturally low in carbohydrates; serve it with a green salad or roasted vegetables rather than bread or potatoes.

⭐ My best tip

For the creamiest, fluffiest cottage-cheese quiche, blend the cottage cheese with the eggs and milk before combining it with the spinach. And make absolutely sure the spinach is well drained—that’s the difference between a creamy quiche and a watery one.