Wholesome Cottage Cheese And Spinach Crustless Quiche

The kitchen smelled of warm olive oil and sweet onions as sunlight spilled across the counter one lazy Sunday morning. I had spent the weekend tidying up the garden, and now I craved something wholesome and filling that didn’t require a long list of ingredients or a fussy crust. The fresh baby spinach from the farmer’s market called my name, bright green and slightly damp from the morning dew.

I chopped it finely and tossed it into a skillet with diced bell pepper and onions, sautéing until the aroma filled the house. The golden sunlight made the cheddar cheese glisten as I shredded it, and the creamy cottage cheese waited patiently in a bowl, ready to join the eggs and milk. I was really impressed how simple ingredients could combine to make something comforting, nourishing, and versatile enough for breakfast, brunch, or a light dinner.

By the time the quiche baked, the house smelled like a cozy café, and I couldn’t help but admire the golden, fluffy center that had puffed just enough. Sitting at the kitchen table, slicing into the quiche, I felt a sense of calm satisfaction. Each bite balanced creamy, cheesy richness with the slight earthiness of spinach, a dish that made me feel energized yet relaxed.

Short Description

A fluffy, savory crustless quiche packed with creamy cottage cheese, fresh spinach, and melty cheddar. Perfect for a nutritious breakfast, brunch, or light dinner.

Key Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• ½ bell pepper, diced
• 2 cups fresh baby spinach, chopped
• 1½ cups cottage cheese
• 4 large eggs
• 1 cup shredded cheddar cheese (or ½ cheddar, ½ mozzarella)
• ½ cup milk
• ½ teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Tools Needed

• 9-inch pie dish
• Skillet
• Mixing bowls
• Whisk
• Spatula

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Position the rack in the center for even baking.

Step 2: Sauté the Vegetables
Heat olive oil in a skillet over medium heat. Cook the diced onion and bell pepper for 3–4 minutes until softened. Add the chopped spinach and cook for 2–3 minutes until wilted. Season with garlic powder, salt, and pepper. Remove from heat and let cool slightly.

Step 3: Prepare the Egg Mixture
In a large bowl, whisk together eggs, milk, and cottage cheese. Stir in Italian seasoning, salt, and pepper until well combined.

Step 4: Combine with Vegetables and Cheese
Fold the shredded cheese and sautéed vegetables into the egg mixture until evenly incorporated.

Step 5: Pour Into Pie Dish
Grease a 9-inch pie dish with a little olive oil or nonstick spray. Pour the mixture in, spreading it evenly for uniform cooking.

Step 6: Bake the Quiche
Bake for 40–45 minutes, until the top is golden and the center is set. To test, gently shake the dish; the quiche should jiggle slightly but not be liquidy. Let cool for 5–10 minutes before slicing.

Step 7: Serve
Serve warm or at room temperature. The quiche holds its shape well and can be paired with a light salad for a complete meal.

Why You’ll Love This Recipe

Flavorful and Creamy: Cottage cheese and cheddar provide a rich, satisfying bite without heaviness.

Quick and Easy: Minimal prep and a single skillet make this weeknight-friendly.

Versatile: Great for breakfast, brunch, or dinner. Add your favorite vegetables or herbs for variety.

Low Carb Friendly: Without a crust, it’s lighter but still filling.

Make-Ahead Friendly: Keeps well in the fridge and reheats beautifully.

Mistakes to Avoid & Solutions

Vegetables Too Watery: Sauté spinach and peppers until most liquid evaporates to prevent a soggy quiche.

Undercooked Center: Bake until the quiche jiggles slightly; a fully runny center will ruin slicing.

Overbrowning: Cover loosely with foil if the top gets too dark before the quiche is fully set.

Serving and Pairing Suggestions

Serve warm with a fresh green salad, sliced avocado, or roasted tomatoes.

Perfect for a buffet-style brunch or a cozy family breakfast at the table.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the oven at 325°F (163°C) for 10–12 minutes or in a microwave for 1–2 minutes until warm.

FAQs

1. Can I use frozen spinach?
Yes, thaw and drain well to avoid excess moisture.

2. Can I make it dairy-free?
Use dairy-free cottage cheese and cheese alternatives; texture may vary slightly.

3. Can this be made ahead?
Yes, assemble the quiche and refrigerate before baking; add 5 extra minutes to the baking time.

4. Can I add other vegetables?
Absolutely—mushrooms, zucchini, or roasted red peppers work well.

5. How do I know when it’s done?
The top should be golden, and a gentle shake should show slight movement but no liquid.

Tips & Tricks

Allow sautéed vegetables to cool slightly before folding into eggs to prevent curdling.

Use a whisk to beat eggs thoroughly for a light, fluffy texture.

Sprinkle extra cheese on top in the last 5 minutes of baking for a golden crust.

Recipe Variations

Mediterranean: Add sun-dried tomatoes, feta, and kalamata olives.

Mushroom & Herb: Sauté mushrooms with thyme and rosemary before mixing in.

Spicy Veggie: Include diced jalapeños and pepper jack cheese for a kick.

Final Thoughts

Slicing into this crustless quiche feels like unwrapping a gift of comfort and flavor. The creamy cottage cheese melds beautifully with melted cheddar while tender spinach adds a delicate earthiness. Its versatility makes it a staple for busy mornings or relaxed weekend brunches. I appreciate how the recipe balances nutrition with taste, leaving everyone satisfied without feeling heavy.

The golden top and soft, custardy interior are visually inviting and deliciously satisfying. Pairing it with a simple salad or fresh fruit elevates it further. This quiche is an effortless way to bring warmth, flavor, and wholesome ingredients to the table, perfect for sharing or enjoying on your own. It’s proof that simple ingredients, handled with care, can create something remarkable.