Cottage Cheese and Spinach Crustless Quiche

Crustless cottage cheese and spinach quiche recipe freshly baked

Cottage Cheese and Spinach Crustless Quiche

A creamy and satisfying crustless quiche packed with spinach and cottage cheese, perfect for a quick meal or cozy gathering.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 6 servings

Course: Breakfast, Brunch, Lunch

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Vegetables

1 tablespoon Olive Oil Can substitute with avocado oil.
1 medium Onion Use shallots for a milder option.
1 medium Bell Pepper Any color can be used.
4 cups Fresh Spinach Can substitute with frozen spinach (thaw and drain).

Dairy and Eggs

1 cup Cottage Cheese Can substitute with ricotta.
6 large Eggs Use egg whites for a lighter option.
1 cup Shredded Cheddar Cheese Can substitute with mozzarella or feta.
1 cup Milk Can substitute with heavy cream.

Seasoning

1 teaspoon Garlic Powder Use fresh garlic for more flavor.
1 teaspoon Italian Seasoning Can substitute with dried oregano and basil.
to taste Salt Adjust to taste.
to taste Pepper Adjust to taste.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat.
Add the onion and bell pepper, sauté until softened (about 5 minutes).
Toss in the spinach and cook until wilted (just a couple of minutes will do!).
In a mixing bowl, combine cottage cheese, eggs, cheddar cheese, milk, garlic powder, and Italian seasoning. Blend well.
Season with salt and pepper to taste.

Cooking

Pour the egg mixture into the skillet with veggies.
Cook on the stovetop for 3-5 minutes until the edges begin to set.
Transfer the skillet to the oven and bake for 25-30 minutes until the center is set and slightly golden.

Notes

Serve warm with a fresh garden salad and a light vinaigrette. Store in the fridge for 3-5 days in an airtight container. For meal prep, freeze individual slices and reheat as needed.