Cottage Cheese and Spinach Crustless Quiche

Why You’ll Love This Recipe

What I really like about this quiche is how simple and adaptable it is. I don’t need to roll out any dough or worry about soggy crusts — just mix, pour, and bake. It’s a great way to use up extra veggies in the fridge, and the combination of cottage cheese and eggs makes it both hearty and healthy. Whether I’m eating it warm out of the oven or cold from the fridge, it’s satisfying and full of flavor without feeling heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 small onion, diced

• 1/2 bell pepper, diced

• 2 cups fresh baby spinach, chopped

• 1 1/2 cups cottage cheese

• 4 large eggs

• 1/2 cup shredded cheddar cheese (or half cheddar, half mozzarella)

• 1/2 cup milk

• 1/2 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• Salt and pepper, to taste

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie dish.

2. I heat olive oil in a skillet over medium heat, then sauté the onion and bell pepper for about 5 minutes until softened.

3. I add the chopped spinach and cook until just wilted, about 2 more minutes, then remove the skillet from heat.

4. In a large bowl, I whisk together the cottage cheese, eggs, milk, garlic powder, Italian seasoning, salt, and pepper.

5. I fold in the sautéed vegetables and shredded cheese until evenly combined.

6. I pour the mixture into the prepared pie dish, spreading it out smoothly.

7. I bake it for 35 to 40 minutes, until the top is golden and the center is set.

8. I let it cool for 5 to 10 minutes before slicing and serving.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

• Add protein: Sometimes I stir in crumbled cooked bacon or diced ham for a meatier version.

• Try different greens: I swap out the spinach for kale, arugula, or Swiss chard depending on what I have.

• Cheese options: I use feta, gouda, or a mix of whatever shredded cheese I have for different flavor profiles.

• Spice it up: I add a pinch of red pepper flakes or diced jalapeño for a little heat.

• Low-carb veggie boost: I throw in extra chopped zucchini or mushrooms to bulk it up without adding carbs.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully in the microwave — just 30–60 seconds per slice — or in the oven at 300°F until warmed through.

This quiche also freezes well. I let it cool completely, slice it, wrap individual pieces tightly, and freeze them. When I’m ready to eat, I reheat directly from frozen in the microwave or oven.

FAQs

Can I make this quiche ahead of time?

Yes, I often bake it the night before and just reheat slices as needed. It saves me time during busy mornings.

Can I use frozen spinach?

Absolutely. I thaw and drain it well before adding to the sautéed veggies to avoid excess moisture.

Is this quiche good for meal prep?

Definitely. It holds up well in the fridge and freezer, making it ideal for prepping ahead for the week.

Can I use egg whites instead of whole eggs?

Yes, I’ve used a combination of whole eggs and egg whites to lighten it up. I just keep the total volume close to 4 large eggs.

What type of cottage cheese works best?

I usually use full-fat or 2% cottage cheese for a creamier texture, but low-fat works too. Just make sure it’s not too watery.

Conclusion

This cottage cheese and spinach crustless quiche is a simple, wholesome dish that fits perfectly into my weekly routine. It’s loaded with flavor, easy to adapt, and satisfying whether I’m enjoying it hot or cold. Whether I’m making it for brunch, lunch, or meal prep, it always hits the spot without weighing me down.

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