Cottage Cheese and Spinach Crustless Quiche
A protein-rich crustless quiche featuring creamy cottage cheese, sautéed spinach, and cheddar, perfect for weeknight dinners or brunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 1/2 medium bell pepper, diced
- 2 cups fresh baby spinach, chopped
- 1 1/2 cups full-fat cottage cheese (undrained)
- 4 large eggs, room temperature
- 1 cup shredded cheddar cheese
- 1/2 cup whole milk
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Butter or cooking spray for greasing
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch pie dish with butter or cooking spray.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced onion and bell pepper. Sauté for 3–4 minutes until soft and fragrant.
- Add the chopped spinach to the skillet and cook for 2–3 minutes until wilted.
- Season with garlic powder, salt, and pepper, then remove from heat and let cool for about 5 minutes.
- In a large bowl, whisk together the eggs, whole milk, and undrained cottage cheese until fairly smooth.
- Stir in the Italian seasoning, and adjust salt and pepper to taste.
- Fold in the shredded cheddar and the cooled vegetable mixture until evenly distributed.
- Pour the mixture into the prepared pie dish and spread evenly.
- Tap the dish gently on the counter to settle air bubbles.
- Bake for 40–45 minutes, or until the top is golden brown and the center jiggles slightly.
- Let the quiche cool for 5–10 minutes before slicing.
Notes
Serve warm, at room temperature, or chilled. Pairs well with a crisp green salad or roasted potatoes.