Cottage Cheese & Spinach Crustless Quiche

Last weekend, I wanted something comforting for breakfast that didn’t feel too heavy, so I pulled together some spinach, eggs, and cottage cheese. I wasn’t expecting such a simple combination to turn out so creamy and satisfying, but my family loved it.

The cottage cheese gives this crustless quiche a wonderfully soft texture, while the spinach adds freshness and color. It’s the kind of recipe I love having ready for a relaxed weekend breakfast or an easy lunch.

Why You’ll Love This Recipe

• Creamy, fluffy, and packed with spinach
• High in protein thanks to eggs and cottage cheese
• No pastry crust to prepare
• Easy to customize with your favorite vegetables
• Delicious warm or cold

Ingredients

• 6 large eggs
• 1 cup cottage cheese
• 1 cup shredded mozzarella cheese
• 2 cups fresh spinach, roughly chopped
• ½ small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes, optional
• 2 tbsp grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Prepare the Spinach

Preheat the oven to 375°F (190°C).

Heat the olive oil in a skillet over medium heat. Add the onion and cook for 3–4 minutes until softened.

Add the garlic and spinach. Cook for another 2–3 minutes, until the spinach wilts and most of the excess moisture has cooked away.

Remove from the heat and let it cool slightly.

2. Prepare the Egg Mixture

In a large bowl, whisk together the eggs, cottage cheese, oregano, salt, black pepper, and red pepper flakes.

Stir in the mozzarella and Parmesan.

3. Combine Everything

Add the slightly cooled spinach mixture to the egg mixture and stir gently until evenly combined.

4. Bake

Lightly grease a 9-inch pie dish or similar baking dish.

Pour the mixture into the dish and spread it evenly.

Bake for 30–40 minutes, or until the center is set and the top is lightly golden.

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

5. Rest and Serve

Let the quiche rest for 5–10 minutes before slicing.

Sprinkle with fresh parsley and serve warm.

My Tips

• Squeeze or cook off as much moisture as possible from the spinach so the quiche doesn’t become watery.
• Full-fat cottage cheese gives the creamiest texture, but low-fat also works.
• Let the eggs come to room temperature before mixing if possible.
• Don’t overbake—the quiche should be just set in the center.
• Let it rest before slicing so the pieces hold together nicely.

Easy Variations

Mushroom & Spinach: Sauté sliced mushrooms along with the onion.

Mediterranean Style: Add sun-dried tomatoes, feta, oregano, and a few chopped olives.

Turkey & Spinach: Add cooked turkey sausage or diced turkey for extra protein.

Broccoli & Cheddar: Replace some of the spinach with finely chopped steamed broccoli and use cheddar instead of mozzarella.

Spicy Version: Add diced jalapeño or extra red pepper flakes.

What to Serve With It

This quiche pairs beautifully with:

• Fresh fruit
• Tomato and cucumber salad
• Avocado slices
• Roasted potatoes
• Whole-grain toast
• Simple green salad
• Fresh berries

Storage & Reheating

Store leftover quiche in an airtight container in the refrigerator for up to 4 days.

Reheat individual slices in the microwave for about 30–60 seconds, or warm them in a 350°F (175°C) oven until heated through.

The quiche can also be frozen in individual slices. Wrap each slice well and freeze for up to 2 months.

Recipe Details

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6

Approximate Nutrition Per Serving

Calories: 245
Protein: 19g
Carbohydrates: 6g
Fat: 16g
Fiber: 1g
Sugar: 2g

Nutrition is an estimate and will vary depending on the cottage cheese and cheese used.

Frequently Asked Questions

Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it to the egg mixture.

Can I make this quiche ahead of time?
Absolutely. Bake it the day before, refrigerate it, and gently reheat it before serving.

Can I use another cheese instead of mozzarella?
Yes. Cheddar, Swiss, feta, Monterey Jack, or goat cheese can all work well.

How do I know when the quiche is done?
The edges should be set and lightly golden, while the center should have only a slight jiggle. It will continue firming up as it rests.