Name: Cottage Cheese and Spinach Crustless Quiche
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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 cup shredded cheddar cheese (or half cheddar, half mozzarella); 1/2 cup milk; Garlic powder, to taste; Italian seasoning, to taste

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Short, Catchy Intro

So you want something tasty that does not require a pastry PhD or three hours of your life? Cool. This cottage cheese and spinach crustless quiche is the kind of dish that looks fancy but behaves like your favorite cozy sweater. It bakes up golden, holds together like a champ, and tastes like you actually planned breakfast like a functioning adult. Let us do a little kitchen magic with eggs, cottage cheese, and a handful of veggies. You in?

Why This Recipe is Awesome

First off, this quiche is ridiculously forgiving. It does not care if you wobble a little while pouring or forget to chop things perfectly. It is high in protein, simple to assemble, and keeps well for leftovers. Want to make it ahead? Do it. Want to serve it for brunch and pretend you slaved all morning? Go for it.

Also, if you like riffing on recipes, this one plays nice with swaps. Prefer a different cheese or more herbs? Fine. Hate bell pepper? Leave it out. FYI, if you want something more decadently cheesy check out my pal’s chimichanga twist at this Beef and Cheese Chimichangas recipe for inspiration. It is a totally different vibe but gets your savory juices flowing.

Ingredients You’ll Need

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 cup shredded cheddar cheese (or half cheddar, half mozzarella)
1/2 cup milk
Garlic powder, to taste
Italian seasoning, to taste

Yes that is it. No crust to wrestle with. No fancy gadgets. Just real food that mostly sits in a bowl until the oven fixes it.

Step-by-Step Instructions

Preheat Oven & Prep Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9 or 10-inch pie plate or quiche dish with butter or non-stick spray. Make sure the dish sits level in the oven rack so the quiche bakes evenly.
Sauté Vegetables
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper; sauté for about 5 to 7 minutes, stirring occasionally, until they become soft and translucent. Scoop the veggies into a bowl and let them cool for a minute so they do not scramble the eggs later.
Prepare Base Mixture
In a large mixing bowl, whisk together the cottage cheese, large eggs, and milk until well combined and relatively smooth. The goal is to break down any large clumps of cottage cheese and thoroughly integrate the eggs and milk. Take a second to admire how simple this is.
Add Seasoning
Stir in garlic powder and Italian seasoning to the cottage cheese and egg mixture, adjusting amounts to your preference. Start small then taste a tiny bit of the batter if you want to be precise. Remember you can always add more seasonings but you cannot un-salt.
Combine All Ingredients
Gently fold the sautéed onion and bell pepper, chopped fresh baby spinach, and shredded cheddar cheese or cheddar/mozzarella blend into the cottage cheese mixture. Ensure all ingredients are evenly distributed throughout the base. Do not overmix; you want the filling to have texture.
Pour & Bake
Pour the entire quiche mixture into your prepared pie plate. Carefully place the dish into your preheated 375°F (190°C) oven. Bake for 45 to 60 minutes. The quiche is done when the top is beautifully golden brown, the edges appear set, and the center has only a very slight jiggle when gently shaken. If the top browns too quickly, loosely tent with aluminum foil.
Cool & Serve
Once baked to perfection, carefully remove the quiche from the oven and place it on a wire rack to cool for at least 15 to 20 minutes before slicing. This crucial resting period ensures the quiche sets properly, achieving its ideal structure. Slice, serve, and bask in the compliments.

Common Mistakes to Avoid

Thinking you do not need to preheat the oven. Rookie mistake. If the oven is not hot the quiche will misbehave.
Overfilling the dish. Yes it looks tempting but it will bubble and spill if you go full mad-scientist on the volume.
Skipping the cool down. If you slice hot quiche it will collapse into a sad puddle. Let it set. Patience pays.
Using watery cottage cheese and not giving it a chance to integrate. Give that whisking some love. Break up the clumps.
Letting the top brown into charcoal. If the edges are done but the center needs time, tent it lightly with foil to protect the top while finishing the bake.

Alternatives & Substitutions

No cottage cheese? You can swap for ricotta for a similar texture and mild flavor. I like cottage cheese for its protein punch though.
Want it cheesier? Use all cheddar or add a cup of grated Gruyere for fancier vibes. Crazy good but pricier.
Dairy-free? Use a plant based milk and a dairy free shredded cheese, though the texture changes. Not impossible, just different.
No bell pepper? Roasted red peppers or diced zucchini work fine. Toss in some mushrooms if you hate yourself and want a more umami experience.
Want greens variety? Kale or Swiss chard substitutes perfectly after a quick sauté. Just remove any tough stems.

Pro tip: if you want it lighter, use low fat cottage cheese and skim milk. If you want to indulge, go whole milk and extra cheese. Either way the quiche forgives.

FAQ (Frequently Asked Questions)

Q: Can I make this ahead of time and reheat it?
A: Yes. Make it the day before, refrigerate, then warm it in a 350°F oven for about 15 minutes or until heated through. Leftovers also chill nicely and slice cold for quick breakfasts.

Q: Can I use frozen spinach instead of fresh?
A: Sure, but thaw it and squeeze out as much liquid as you can. Too much water makes the quiche soggy. Press hard with a paper towel or clean dish towel.

Q: Can I add meat like bacon or ham?
A: Absolutely. Cook bacon or ham first, chop it up, and fold it into the filling with the veggies. Cook meats fully before adding so you do not end up with raw surprises.

Q: How do I know when it is perfectly cooked?
A: The edges should be set and golden. The center will have a slight jiggle but not be liquid. It firms more as it cools. If you insert a toothpick near the center it should come out mostly clean.

Q: Can I freeze slices?
A: Yes. Wrap slices tightly and freeze up to one month. Thaw in the fridge and reheat in the oven or microwave. Microwave is faster but the oven gets the texture back better.

Q: Can I double the recipe?
A: Yes, bake in two pans or use a larger casserole dish. Adjust the bake time slightly if the dish gets deeper. Keep an eye on the center.

Q: Is this recipe good for meal prep?
A: Totally. It stores well in the fridge for 4 to 5 days, so you can slice, portion, and go. Breakfast solved.

Final Thoughts

This crustless quiche is one of those reliable, low drama kitchen wins. It looks like you tried hard, but it takes way less effort than it seems. Key tip: do not rush the cool down. That little pause makes slices hold their shape and keeps your presentation looking intentional rather than slapdash.

Make it for brunch, pack it for lunch, or cut a slice and call it dinner with a salad. You are officially allowed to feel fancy for doing almost nothing. IMO that is the best kind of cooking.

Conclusion

If you want more crustless quiche inspiration check out this handy Crustless Spinach Cottage Cheese Quiche from Amee’s Savory Dish for a couple of tasty variations. For another take on a high protein option have a peek at this Cottage Cheese Crustless Quiche page for extra ideas and serving suggestions.