Name: Cottage Cheese Recipes Spinach Crustless Quiche
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 cup cottage cheese; 4 large eggs; 1 cup fresh spinach, chopped; 1/2 cup shredded cheddar cheese; 1/4 cup milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder

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I’ve always had a soft spot for meals that feel comforting without weighing me down, and this cottage cheese and spinach crustless quiche hits that balance beautifully. The eggs bake up light and fluffy, while the cottage cheese melts into the mix, giving every slice a creamy tang that feels almost indulgent. I love how this quiche lets the spinach shine without being overpowering. The greens bring a fresh, earthy flavor that plays so well with the mild richness of cottage cheese. No pastry crust means less fuss, fewer calories, and a dish that still feels hearty enough to serve for brunch or even a quick dinner. And let’s be honest, it’s the kind of recipe that proves cottage cheese recipes can be way more than old-school diet food. Whether you’re looking at cottage cheese healthy recipes, experimenting with blended cottage cheese recipes, or even daydreaming about sweet cottage cheese recipes like pancakes and cheesecakes, this dish shows just how versatile that tub in the fridge really is.

1) Key Takeaways
2) Easy Cottage Cheese and Spinach Crustless Quiche Recipe
3) Ingredients for Cottage Cheese and Spinach Crustless Quiche
4) How to Make Cottage Cheese and Spinach Crustless Quiche
5) Tips for Making Cottage Cheese and Spinach Crustless Quiche
6) Making Cottage Cheese and Spinach Crustless Quiche Ahead of Time
7) Storing Leftover Cottage Cheese and Spinach Crustless Quiche
8) Try these Breakfast Recipes next!
9) Cottage Cheese and Spinach Crustless Quiche
10) Nutrition

1) Key Takeaways

This crustless quiche blends cottage cheese and spinach for a balanced breakfast.
No crust means less work and fewer calories while keeping all the flavor.
Cottage cheese recipes can be both healthy and satisfying.
Perfect for breakfast, brunch, or a light dinner.

2) Easy Cottage Cheese and Spinach Crustless Quiche Recipe

I’ve made plenty of quiches with crusts in the past, and I’ll be honest, half the time I ended up burning the edges or the dough shrunk down like it had a personal grudge against me. So when I first baked this crustless quiche, it felt like freedom. No rolling pins, no flour dusting every surface, just me whisking a few simple ingredients and letting the oven work its magic.

This recipe shows off cottage cheese in its best form. It melts into the eggs, giving the whole dish a creamy tang that almost tricks you into thinking it’s richer than it is. The spinach lightens the bite, giving color and freshness that cuts through the richness. Every forkful feels cozy but not heavy, like the kind of meal you’d make on a Sunday morning when you want comfort without effort.

I love how cottage cheese recipes like this prove that what once felt old fashioned can feel new again. If you’re used to thinking of cottage cheese as something your grandma ate with pineapple on the side, trust me, this quiche will change your mind. It’s easy, forgiving, and always delicious.

3) Ingredients for Cottage Cheese and Spinach Crustless Quiche

Cottage Cheese: This is the star. It melts into the egg mixture and gives the quiche a soft tang. I use full fat for creaminess, but low fat works if you want it lighter.

Eggs: Four large eggs make the base of this dish. They puff up while baking and hold everything together.

Spinach: Fresh spinach adds color and earthiness. Chop it roughly so the pieces spread evenly through the quiche.

Cheddar Cheese: A small handful of shredded cheddar gives that extra cheesy edge. It browns beautifully on top.

Milk: Just a splash makes the eggs smooth. Whole milk or even a milk alternative works fine.

Seasonings: Salt, pepper, and garlic powder are simple but enough to round out the flavors.

4) How to Make Cottage Cheese and Spinach Crustless Quiche

Step 1. Preheat your oven to 375°F and grease a pie dish. Nothing fancy, just a light coat of butter or oil to keep things from sticking.

Step 2. Crack the eggs into a bowl and whisk until smooth. Take a minute here because the smoother the eggs, the fluffier the quiche turns out.

Step 3. Stir in the cottage cheese, spinach, cheddar, milk, and seasonings. It doesn’t look glamorous at this stage, but it bakes up beautifully.

Step 4. Pour the mix into your pie dish and smooth the top. Place it in the oven and bake for 35 to 40 minutes until the edges turn golden.

Step 5. Let it cool for a few minutes before slicing. The resting time helps the quiche hold together and makes serving easier.

5) Tips for Making Cottage Cheese and Spinach Crustless Quiche

I’ve learned the hard way that rushing this recipe never works. Let the eggs come to room temperature before whisking so they blend better. Cold eggs right from the fridge can leave your mixture clumpy. And when you stir in the spinach, make sure it’s not soaking wet. A quick pat with paper towels keeps the quiche from turning watery.

Another little trick? Use freshly shredded cheddar instead of pre-packaged. The pre-shredded kind often has starch on it to prevent clumping, and that can change the way it melts. Freshly shredded melts smoother and tastes sharper. It’s worth the few extra seconds with a grater.

And don’t be afraid to experiment. Add mushrooms, swap spinach for kale, or sprinkle feta instead of cheddar. Once you’ve made it once, you’ll realize how forgiving this recipe is and start tailoring it to what’s in your fridge.

6) Making Cottage Cheese and Spinach Crustless Quiche Ahead of Time

This quiche is one of my favorite prep-ahead recipes. I’ll often bake it in the evening, let it cool, and pop it in the fridge. The next morning, all I have to do is reheat a slice while I’m making coffee. It holds up well and tastes even better after resting overnight.

If you’re hosting brunch, you can bake it a day early. Just warm it gently in the oven before serving. It keeps the texture light without drying it out. I’ve even taken slices cold for lunch, packed in a container with a side salad, and it made a perfect desk lunch that didn’t leave me sluggish.

For freezing, I prefer cutting it into individual slices, wrapping them, and storing them in a freezer bag. That way, I can pull out one or two pieces whenever I want without thawing the whole dish.

7) Storing Leftover Cottage Cheese and Spinach Crustless Quiche

Once baked, this quiche will last in the fridge for up to three days. Cover it tightly or keep it in an airtight container so it stays fresh. Reheat in the oven for the best texture, but the microwave works if you’re short on time. Just be careful not to overheat or it can turn rubbery.

I like keeping leftovers for quick meals during the week. A slice reheated in the morning with toast makes a fast breakfast. Or pair it with soup in the evening and you’ve got dinner sorted. Cottage cheese recipes like this are great for anyone who wants healthy food that doesn’t feel like a chore to make.

If you plan on storing it longer, freezing works well. Wrap each slice separately and store them flat. Reheat straight from the freezer in the oven, and it comes back to life without losing much flavor.

8) Try these Breakfast Recipes next!

9) Cottage Cheese and Spinach Crustless Quiche