Creamy cottage cheese, spinach, eggs, and melted cheese baked into a golden, fluffy crustless quiche. It’s easy, filling, and perfect for breakfast, brunch, lunch, or a light dinner.

Yield: 6 servings
Prep Time: 15 minutes
Bake Time: 35–45 minutes
Total Time: About 1 hour

 Ingredients

• 6 large eggs
• 1 cup (225 g) cottage cheese
• ½ cup (120 ml) milk
• 2 cups (about 60 g) fresh spinach, chopped
• 1 cup (100 g) shredded mozzarella cheese
• ½ cup (50 g) grated Parmesan cheese
• ¼ cup (40 g) finely diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp Italian seasoning
• ¼ tsp paprika
• ¼ tsp red pepper flakes, optional

Optional Add-Ins

• ½ cup sliced mushrooms
• ½ cup diced bell pepper
• ¼ cup chopped fresh parsley
• ¼ cup crumbled feta
• ½ cup cooked diced chicken or turkey

 Instructions

1. Prepare the oven

Preheat your oven to 375°F (190°C).

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

2. Cook the spinach

Heat 1 tbsp olive oil in a skillet over medium heat.

Add the diced onion and cook for 2–3 minutes.

Add the garlic and cook for about 30 seconds.

Add the chopped spinach and cook for 1–2 minutes, just until wilted.

Remove from heat and allow it to cool slightly.

Important: If the spinach releases a lot of water, squeeze or drain it well. This helps prevent a watery quiche.

3. Make the egg mixture

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

Whisk until well combined.

For an extra-smooth texture, you can briefly blend the cottage cheese with the eggs and milk.

Add:

• Salt
• Black pepper
• Italian seasoning
• Paprika
• Red pepper flakes

Mix well.

4. Add cheese and vegetables

Stir in the cooked spinach mixture.

Add mozzarella and Parmesan.

Mix gently until everything is evenly distributed.

5. Pour into the dish

Pour the mixture into the prepared pie dish.

Spread everything evenly.

Sprinkle a little extra Parmesan or mozzarella over the top if desired.

6. Bake

Bake uncovered for 35–45 minutes, or until:

• The edges are golden.
• The center is set.
• The quiche is slightly puffed.

A knife inserted near the center should come out mostly clean.

7. Rest before slicing

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

This allows the center to finish setting and makes slicing easier.

Cut into 6 wedges and serve warm.

 Air Fryer Method

For a smaller baking dish that fits your air fryer:

1. Preheat air fryer to 320°F (160°C).
2. Pour the prepared mixture into a greased oven-safe dish.
3. Air fry for approximately 20–28 minutes.
4. Check the center. If it’s still loose, cook for another 3–5 minutes.
5. Let rest for 10 minutes before slicing.

 Tips for the Best Quiche

• Drain the spinach well—excess moisture is the main cause of watery quiche.
• Full-fat or low-fat cottage cheese can both work.
• Don’t overbake; the center should be just set.
• Let the quiche rest before cutting.
• Freshly grated Parmesan gives excellent flavor and browning.

 Easy Variations

 Spinach & Mushroom

Sauté ½ cup mushrooms with the onion before adding the spinach.

 Spinach & Tomato

Add ½ cup diced cherry tomatoes, but remove excess seeds and moisture first.

 Mediterranean

Add bell pepper, feta, oregano, parsley, and a few chopped olives.

 Chicken & Spinach

Add ½ cup cooked diced chicken for a heartier meal.

Extra Cheesy

Replace some of the mozzarella with cheddar, Swiss, or feta.

 Nut & Allergy Information

The basic recipe contains no peanuts or tree nuts.

Contains:

• Eggs
• Dairy

Gluten-free: Yes, naturally, assuming all packaged ingredients are certified gluten-free where needed.

For serious allergies, check packaged ingredients for allergen and cross-contact information.

 Recipe Q&A

Can I use frozen spinach?

Yes. Thaw it completely and squeeze out as much water as possible before using.

Can I use Greek yogurt instead of milk?

Yes. Use about ½ cup plain Greek yogurt, thinning it with a splash of milk if needed.

Can I make this without flour?

Yes! That’s the point of this crustless quiche—no flour or pie crust is required.

Why is my quiche watery?

Usually because the spinach or other vegetables contained too much moisture. Drain them thoroughly before adding them.

Can I make it ahead?

Yes. Bake it ahead, cool completely, cover, and refrigerate.

How long does it keep?

Store refrigerated in an airtight container for 3–4 days.

Can I freeze it?

Yes. Cool completely, cut into portions, wrap well, and freeze for up to about 2 months.

How should I reheat it?

Reheat individual slices in the microwave, oven, or air fryer until heated through.

 Approximate Nutrition

Per serving, based on 6 servings:

• Calories: ~240–270 kcal
• Protein: ~18–20 g
• Carbohydrates: ~6–8 g
• Fat: ~15–17 g
• Fiber: ~1–2 g

Nutrition is approximate and depends on the cottage cheese, milk, and cheese used.

Social Media Caption

COTTAGE CHEESE & SPINACH CRUSTLESS QUICHE!

Creamy, cheesy, fluffy, and loaded with spinach! This easy crustless quiche makes a delicious breakfast, brunch, lunch, or light dinner—and there’s no pie crust needed!

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