The Best Cottage Cheese Spinach Crustless Quiche Ever

Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Meet your new best friend: cottage cheese spinach crustless quiche. It looks fancy, eats fancy, but acts like a chill roommate who does their own dishes. It bakes up golden, slices clean, and tastes way more accomplished than the time you microwaved last night pizza. Want to level up? Try pairing it with these apple cinnamon cottage cheese muffins on the side for brunch domination. Trust me, you will feel like you actually plan meals sometimes.

Why This Recipe is Awesome

• It is idiot proof, even I did not mess it up the first time. Seriously.
• It uses cottage cheese, which adds creaminess without staring you down with heavy cream. Fancy, but chill.
• No crust means fewer steps, fewer crumbs, and no pretending you have time for pie dough. Win win.
• It packs a veggie punch with spinach, so you can whisper to yourself that you ate healthy while inhaling cheesy goodness.
• It reheats like a dream. Bake on Sunday, eat like a boss all week.
• Pro tip If you want it slightly more luxe, sprinkle a little extra Parmesan on top the last five minutes of baking.

Ingredients You’ll Need

• 4 cups fresh spinach, because we are not monsters who use frozen when fresh is easy
• 1 cup cottage cheese, small curd or large curd, your call
• 4 large eggs, room temperature if you are fancy
• 1/2 cup grated Parmesan cheese, salty and glorious
• 1/2 cup milk, whole or whatever you have
• 1/4 teaspoon salt, or a tad less if your Parmesan is feisty
• 1/4 teaspoon black pepper, freshly cracked if you care
• 1/4 teaspoon garlic powder, because fresh garlic is extra drama
• 1/4 teaspoon onion powder, tiny flavor booster
• 1 tablespoon olive oil, for the skillet and good vibes

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the fresh spinach until wilted.
3. In a bowl, combine the cottage cheese, eggs, milk, Parmesan cheese, salt, pepper, garlic powder, and onion powder. Blend until smooth.
4. Add the wilted spinach to the mixture and stir until well combined.
5. Pour the mixture into a greased pie dish.
6. Bake in the preheated oven for 30-35 minutes or until set.
7. Let cool for a few minutes before slicing and serving.

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Common Mistakes to Avoid

• Thinking you do not need to preheat the oven. Rookie move. Preheat so it bakes evenly.
• Skimping on draining the spinach if you overcook it. Wet spinach equals a soggy quiche and nobody wants that.
• Overmixing the eggs and cottage cheese. Blend until smooth, then stop. You want silky not soupy.
• Ignoring the set test. Jiggly in the middle is okay but extremely jiggly means extra bake time.
• Using a too-large dish. If the mixture spreads too thin it will dry out. Use a standard pie dish or something similar for best texture.

Alternatives & Substitutions

• No Parmesan? Use cheddar, Gruyere, or a mix. Cheddar gives a cozy vibe, Gruyere makes it fancy without trying.
• Dairy swap: Use almond milk or oat milk in place of regular milk, but expect a small change in texture. I like whole milk for richness but hey, adapt.
• Cottage cheese alternatives: Ricotta works well if you want a smoother finish. It keeps the recipe crustless and friends won’t notice unless they are snooty.
• Want more protein? Add diced ham or cooked bacon. If adding bacon, reduce the salt a bit since bacon brings the salt party.
• Spinach alternatives: Use kale that you sauté well first or swap in chopped Swiss chard. Just be sure to wilt and drain them well.
• Herb boost: Throw in a tablespoon of chopped fresh dill or chives. Fresh herbs can lift this quiche into celebrity status. IMO fresh herbs are worth the tiny extra effort.
• Make it vegan? This is not that kind of sorcery. You would need a full recipe remodel. FYI a tofu and nutritional yeast base could work but expect a different personality.

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FAQ (Frequently Asked Questions)
Q. Can I make this ahead of time?
A. Yes. Bake, cool, then refrigerate in an airtight container for up to 4 days. Reheat slices in the oven or microwave. Cold slices are okay too if you are doing a lazy brunch.

Q. Can I use frozen spinach instead of fresh?
A. You can, but thaw it completely and squeeze out every last drop of moisture. Otherwise you will water down the quiche and no one wants that soggy betrayal.

Q. Can I add other veggies?
A. Absolutely. Sautéed mushrooms, diced bell peppers, or onions work great. Just make sure you cook them down so they do not release moisture later.

Q. What if my quiche is still jiggly after 35 minutes?
A. Give it another 5 to 10 minutes. Ovens vary. Also check the center with a knife; if it comes out mostly clean it is done.

Q. Can I freeze it?
A. You can freeze whole or in slices. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat. Texture changes slightly but it stays tasty.

Q. Is this gluten free?
A. Yes. No crust means no gluten. Just watch toppings if you add anything premade that may have hidden gluten.

Q. How do I make the top golden?
A. For a golden finish, brush the top lightly with olive oil or sprinkle an extra tablespoon of Parmesan during the last five minutes of baking. That gives a nice crust effect without a real crust.

Final Thoughts
You made it this far so congrats. This cottage cheese spinach crustless quiche is basically the culinary equivalent of wearing jeans that actually fit. It is comfortable, unexpected, and somehow makes you look put together. Serve it for brunch, lunch, or that dinner when you are trying to impress but also conserve brain energy. Remember to let it cool a few minutes before slicing so it holds its shape. Also, do not be shy about tweaking spices and mix ins. Cooking is permission to play.

Now go impress someone or yourself with your new culinary skills. You have earned it. And if you loved this recipe, try pairing it with something sweet on the side like those muffins I linked earlier. Brunch life upgraded.

Conclusion

Want more crustless quiche ideas or a different spin on cottage cheese? Check out this version for inspiration from Crustless Spinach Cottage Cheese Quiche- Amee’s Savory Dish and another tasty take at Cottage Cheese Quiche (Crustless Quiche Recipe) – This Delicious ….

Cottage Cheese Spinach Crustless Quiche

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• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious and easy crustless quiche made with cottage cheese and fresh spinach, perfect for brunch or any meal.

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Ingredients

Scale 1x2x3x

• 4 cups fresh spinach
• 1 cup cottage cheese
• 4 large eggs
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon olive oil

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Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the fresh spinach until wilted.
3. In a bowl, combine the cottage cheese, eggs, milk, Parmesan cheese, salt, pepper, garlic powder, and onion powder. Blend until smooth.
4. Add the wilted spinach to the mixture and stir until well combined.
5. Pour the mixture into a greased pie dish.
6. Bake in the preheated oven for 30-35 minutes or until set.
7. Let cool for a few minutes before slicing and serving.

Notes

Add extra Parmesan on top for the last five minutes of baking for a more luxurious finish.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Brunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 3g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 16g
• Cholesterol: 120mg

Keywords: quiche, crustless quiche, spinach quiche, cottage cheese quiche, easy quiche, brunch recipes