My little one has always had a curious relationship with eggs. Some days, he devours scrambled eggs like a pro; other days, he turns his nose up as if I’m serving something mysterious. One morning, I decided to mix things up with a recipe that felt both familiar and new: a crustless quiche packed with cottage cheese and spinach.
Stirring the ingredients together while he played nearby, asking questions about the spinach and the little specks of nutmeg. The kitchen smelled cozy as the quiche baked, the warm aroma wrapping around us like a gentle hug. This recipe quickly became a staple for breakfasts and light lunches—not just for him, but for the whole family.
It’s a perfect balance of creamy texture, gentle flavors, and a hint of earthiness from the spinach. Plus, no crust means less fuss and fewer carbs, which is always a win in our house.
If you’ve been looking for a healthy, easy-to-make dish that satisfies both kids and adults, this quiche might just be the answer. It’s a quiet little hero on busy mornings, a nourishing bite any time of day, and a crowd-pleaser for casual meals. Let me walk you through how to make it and why it deserves a place on your table.
Short Description
This Cottage Cheese & Spinach Crustless Quiche is a light, creamy, and protein-packed dish that’s easy to prepare and perfect for a healthy breakfast, brunch, or light dinner. Made without a crust, it’s low-carb and combines the mild flavor of cottage cheese with sautéed spinach, onions, and melted mozzarella for a comforting yet nutritious meal.
Key Ingredients
- 1½ cups cottage cheese
- 4 eggs
- 1 cup sautéed spinach + chopped onion
- A pinch of nutmeg
- ½ cup shredded mozzarella cheese
Tools Needed
- Medium-sized mixing bowl
- Whisk or fork for beating eggs
- Non-stick frying pan for sautéing spinach and onion
- Pie dish (9-inch recommended)
- Oven
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 375°F (190°C). Lightly grease your pie dish with butter or non-stick spray to prevent sticking.
Step 2: Prepare the Filling
In a mixing bowl, crack and beat the 4 eggs until combined. Add 1½ cups of cottage cheese and a pinch of nutmeg, then whisk everything together until smooth.
Step 3: Add Vegetables and Cheese
Fold in the sautéed spinach and chopped onion, making sure they’re cool enough to avoid scrambling the eggs. Then add ½ cup of shredded mozzarella, stirring gently to combine everything evenly.
Step 4: Pour and Bake
Pour the mixture into your greased pie dish, spreading it out evenly. Place it in the oven and bake for about 30 minutes. You’ll know it’s done when the top looks set and lightly golden, and a knife inserted in the center comes out clean.
Step 5: Cool and Serve
Let the quiche cool for a few minutes before slicing. This helps it firm up and makes serving easier.
Troubleshooting Tips:
If the quiche seems too watery after baking, try draining excess liquid from the cottage cheese beforehand or bake a few extra minutes. If the edges brown too quickly, tent with foil during baking.
Why You’ll Love This Recipe
This quiche is creamy yet light, low in carbs without sacrificing flavor.
It’s versatile for any meal, easy to customize, and packed with protein and greens.
Plus, no crust means less prep and fewer calories—perfect for health-conscious eaters and busy home cooks alike.
Mistakes to Avoid & Solutions
– One common mistake is using wet spinach directly from the bag, which can make the quiche watery.
– Always sauté spinach and onions first, then drain well.
– If your cottage cheese is very watery, give it a quick strain in a fine sieve.
– Another error is overbaking, which leads to a dry, rubbery texture.
– Keep an eye on the quiche after 25 minutes—remove as soon as it’s firm but still moist.
– Lastly, not greasing the pie dish well can cause sticking; a light coating of butter or spray helps release the quiche easily.
Serving and Pairing Suggestions
Serve slices warm or at room temperature.
This quiche pairs beautifully with a fresh green salad for a light lunch or alongside roasted tomatoes and a dollop of sour cream for brunch.
For drinks, try a refreshing iced herbal tea or a light white wine if you’re enjoying it at dinner.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm slices in a preheated oven at 325°F (160°C) for 10–12 minutes to keep the texture creamy. Avoid microwaving if possible, as it can make the quiche rubbery.
You can also freeze portions for up to 1 month—wrap tightly in foil and thaw overnight before reheating.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and squeeze out all excess moisture before adding it to the mixture.
2. Is this quiche suitable for keto diets?
Absolutely! It’s low in carbs and high in protein and fats, making it a good option for keto.
3. Can I add other vegetables?
Definitely. Diced bell peppers, mushrooms, or zucchini work well—just sauté them beforehand.
4. How do I make this recipe dairy-free?
Try substituting cottage cheese and mozzarella with dairy-free cheese alternatives and a silken tofu base for creaminess.
5. Can I prepare this quiche ahead of time?
Yes! You can mix everything, pour it into the dish, and refrigerate overnight before baking.
Tips & Tricks
Use fresh nutmeg instead of pre-ground for a more fragrant aroma.
Let the quiche rest before cutting to ensure clean slices.
Customize with fresh herbs like dill or chives for an extra flavor boost.
Recipe Variations
Mushroom & Swiss Variation:
Swap the mozzarella for ½ cup shredded Swiss cheese. Add 1 cup sautéed mushrooms along with the spinach. Follow the same baking instructions. The Swiss cheese adds a nutty flavor that pairs wonderfully with earthy mushrooms.
Tomato & Basil Twist:
Add ½ cup diced sun-dried tomatoes and fresh basil leaves to the filling. Use mozzarella or fresh mozzarella balls for a gooey texture. Bake as usual. This gives a Mediterranean flair with bright and fresh notes.
Spicy Kick:
Include a finely chopped jalapeño or a pinch of cayenne pepper with the sautéed vegetables. Use pepper jack cheese instead of mozzarella. It’s perfect if you like a little heat.
Final Thoughts
Watching my child discover new tastes through this simple dish has been rewarding. The creamy cottage cheese blends beautifully with tender spinach, while the eggs hold everything together in a light, satisfying way. It’s a meal that feels wholesome but never heavy, and the absence of crust keeps it easy and quick to prepare.
For weekend brunches and quick dinners alike, this crustless quiche has become a reliable go-to in my kitchen. Its versatility invites creativity, so don’t hesitate to experiment with your favorite veggies or cheeses. Sometimes, the best recipes are the ones that bring family together over a shared love of simple, nourishing food.
Cottage Cheese & Spinach Crustless Quiche
Ingredients
- 1½ cups cottage cheese
- 4 eggs
- 1 cup sautéed spinach + chopped onion
- A pinch of nutmeg
- ½ cup shredded mozzarella cheese
Instructions
- Preheat the oven: Set it to 375°F (190°C) and grease your pie dish.
- Mix the base: Beat the eggs with cottage cheese and a pinch of nutmeg until smooth.
- Add fillings: Stir in sautéed spinach, chopped onion, and shredded mozzarella.
- Bake: Pour into the dish and bake for 30 minutes, until set and lightly golden.
- Cool and serve: Let it rest for a few minutes before slicing and serving.
