Dinner

Cottage Cheese and Spinach Crustless Quiche Recipe

ByCharlotte Montgomery December 9, 2025December 9, 2025

Introduction

This crustless quiche combines the creamy texture of cottage cheese with fresh spinach and flavorful veggies. It’s a light yet satisfying dish perfect for breakfast, brunch, or a simple dinner.

A thick round frittata with two visible layers sits on a wooden board over a white marbled surface. The bottom layer is creamy white and speckled with chopped green herbs and spinach, showing a soft, fluffy texture. The top layer is a golden-brown baked cheese layer, dotted with melted herbs and spinach, giving it a slightly crispy and textured appearance. A slice is cut out, revealing the inside layers clearly, with more herbs sprinkled on top. The light highlights the smoothness of the egg and the browning on the surface. Photo taken with an iphone --ar 4:5 --v 7

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
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste

Instructions

Step 1: Preheat oven to 350°F (175°C).
Step 2: Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper until soft, about 3–4 minutes.
Step 3: Add spinach and cook until wilted, about 2–3 minutes. Season with garlic powder, salt, and pepper. Remove from heat and cool slightly.
Step 4: In a large bowl, whisk eggs, milk, and cottage cheese. Stir in Italian seasoning, salt, and pepper.
Step 5: Fold in the shredded cheese and the cooked vegetable mixture until well combined.
Step 6: Grease a 9-inch pie dish and pour in the mixture, spreading evenly.
Step 7: Bake for 40–45 minutes, or until the top is golden and the center is set. Let cool 5–10 minutes before slicing.
Step 8: Serve warm or at room temperature.

Tips & Variations

For extra flavor, add a handful of chopped fresh herbs like parsley or chives to the egg mixture.
Substitute the bell pepper with mushrooms or zucchini for a different veggie twist.
Use a mix of your favorite cheeses to customize the taste.
If you prefer a richer quiche, replace milk with half-and-half or cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 300°F (150°C) for about 10 minutes or until warmed through. The quiche can be served cold or reheated for best flavor.

How to Serve

A thick, round slice of quiche with three visible layers sits on a wooden board over a white marbled surface. The bottom layer is a light golden crust with a firm texture. The middle layer is creamy white with specks of green herbs and spinach. The top layer is an orange-golden baked egg layer sprinkled with dark green herbs and black pepper, slightly browned and glossy. A wedge is cut out, showing the smooth, soft inside layers clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quiche ahead of time?

Yes, you can prepare the mixture up to a day in advance and refrigerate it before baking. Just give it a gentle stir before pouring into the dish.

Is it possible to freeze this crustless quiche?

Yes, once fully cooled, wrap the quiche tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven before serving.