A creamy, protein-rich crustless quiche made with cottage cheese, spinach, eggs, and cheese. It is easy to prepare, naturally crustless, and works beautifully for breakfast, brunch, lunch, or meal prep.
Ingredients
1 cup (225 g) cottage cheese
5 large eggs
2 cups (60–70 g) fresh spinach, roughly chopped
½ cup (60 g) shredded mozzarella cheese
¼ cup (25 g) grated Parmesan cheese
¼ cup (60 ml) milk or unsweetened milk of choice
2 cloves garlic, minced
¼ cup (40 g) finely diced onion
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes, optional
2 tablespoons chopped fresh parsley, optional
Instructions
1. Prepare the oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9-inch (23 cm) pie dish or similar baking dish with olive oil or nonstick spray.
2. Cook the vegetables
Heat 1 tablespoon olive oil in a skillet over medium heat.
Add the diced onion and cook for 2–3 minutes, until softened.
Add the minced garlic and cook for about 30 seconds.
Add the chopped spinach and cook for 1–2 minutes, just until wilted.
Remove from the heat and allow the mixture to cool slightly.
Important: If the spinach releases a lot of liquid, drain or gently squeeze it out. Removing excess moisture helps the quiche set properly.
3. Make the egg mixture
In a large bowl, whisk together:
Eggs
Cottage cheese
Milk
Salt
Black pepper
Italian seasoning
Red pepper flakes, if using
Whisk until well combined. Small pieces of cottage cheese are perfectly fine.
4. Add the cheese and spinach
Stir in:
Cooked spinach and onion mixture
Mozzarella
Parmesan
Fresh parsley, if using
Mix gently until everything is evenly distributed.
5. Fill the baking dish
Pour the mixture into the prepared pie dish.
Spread the spinach and cheese evenly across the surface.
6. Bake
Place in the preheated oven and bake for 30–40 minutes, or until:
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.
If the top starts browning too quickly, loosely cover it with foil for the remaining baking time.
7. Rest before slicing
Remove from the oven and let the quiche rest for 10–15 minutes before slicing.
This allows the eggs and cottage cheese to finish setting and makes cleaner slices.
🍽️ Serving Suggestions
Serve warm or at room temperature with:
Fresh tomato slices
Avocado
Cucumber salad
Mixed greens
Roasted vegetables
Fresh fruit
A spoonful of Greek yogurt
Storage
Refrigerator: Store covered in an airtight container for up to 4 days.
Freezer: Slice completely cooled quiche into portions, wrap well, and freeze for up to 2 months.
Reheating: Microwave individual slices for about 45–90 seconds, or reheat in a 350°F (175°C) oven until warmed through.
Variations
Mushroom & Spinach: Add 1 cup sliced mushrooms. Sauté them with the onion before adding spinach.
Feta Version: Replace some or all of the mozzarella with crumbled feta for a Mediterranean flavor.
Tomato & Basil: Add a small amount of diced, well-drained tomato and fresh basil.
Extra Protein: Add cooked, chopped chicken or turkey.
Cheesy Version: Add extra mozzarella on top during the final 10 minutes of baking.
Q&A
Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it.
Q: Can I make this without milk?
Yes. You can omit the milk, although the texture may be slightly denser.
Q: Can I use low-fat cottage cheese?
Yes. Low-fat cottage cheese works well.
Q: Why is my quiche watery?
The most common reason is excess moisture from spinach. Cook and drain the spinach thoroughly before adding it.
Q: Can I prepare it ahead of time?
Yes. Bake it a day ahead, refrigerate it, and gently reheat before serving.
Q: Is the quiche crustless?
Yes. There is no pastry crust, making it a simple egg-and-cheese baked dish.
Q: How do I know when it’s done?
The center should be set with only a slight jiggle. It will continue firming up as it rests.
Helpful Tip
For the creamiest texture, use full-fat cottage cheese and avoid overbaking. Letting the quiche rest for 10–15 minutes after baking is also important for easy slicing.