Cottage Cheese & Spinach Crustless Quiche

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High-Protein • Gluten-Free • Light & Fluffy

This crustless quiche is creamy, satisfying, and packed with protein—perfect for breakfast, brunch, or an easy weeknight meal. With cottage cheese and spinach, it’s nutritious comfort food without the heaviness of a crust.

Ingredients (Serves 4–6)

  • 1 cup cottage cheese (full-fat or low-fat)
  • 1 cup shredded mozzarella cheese
  • 4 large eggs
  • ¼ cup milk (any kind)
  • 2 cups fresh spinach, chopped
  • Salt, to taste
  • Black pepper, to taste

Optional Add-Ins

  • 1 clove garlic, minced
  • ¼ tsp nutmeg or paprika
  • ¼ cup grated Parmesan
  • Chopped onion or green onions

 Instructions

  1. Preheat oven to 375°F (190°C).
    Lightly grease an 8-inch baking dish or pie pan.
  2. Prepare spinach
    If spinach is very moist, lightly sauté or microwave for 30 seconds, then squeeze dry. This prevents excess water.
  3. Mix the base
    In a large bowl, whisk eggs with milk, salt, and black pepper until smooth.
  4. Add cheeses
    Stir in cottage cheese and shredded mozzarella. (Blend cottage cheese first if you prefer an ultra-smooth texture.)
  5. Fold in spinach
    Gently mix in chopped spinach and any optional add-ins.
  6. Bake
    Pour mixture into prepared dish.
    Bake 30–35 minutes, until set in the center and lightly golden on top.
  7. Rest & serve
    Let rest 5–10 minutes before slicing.

 Pro Tips

  • Extra fluffy: Blend cottage cheese before mixing.
  • Meal prep: Bake in muffin tins for mini quiches.
  • Low-carb / keto: Use full-fat cheese and unsweetened milk.
  • Golden top: Broil for the last 1–2 minutes if needed.

 Nut & Allergen Information

  • Nut-Free: ✔ Yes (contains no nuts)
  • Gluten-Free: ✔ Yes
  • Vegetarian: ✔ Yes
  • Contains: Eggs, dairy (milk, cottage cheese, mozzarella)
  • Not suitable for: Vegan or dairy-free diets

 Always check cheese and milk labels if cooking for severe allergies.

 Approximate Nutrition (Per Serving – 1/6 of quiche)

  • Calories: ~190
  • Protein: ~15 g
  • Fat: ~12 g
  • Carbohydrates: ~4 g

(Values vary by dairy type.)

 Q & A

Q: Can I make this ahead of time?
A: Yes! Store baked quiche in the fridge for up to 4 days. Reheat gently.

Q: Can I freeze it?
A: Yes. Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight and reheat.

Q: Why is my quiche watery?
A: Spinach holds water—always squeeze it dry before adding.

Q: Can I add meat?
A: Absolutely. Cooked bacon, turkey, or chicken work well.

Q: Can I use frozen spinach?
A: Yes—thaw completely and squeeze out all liquid.

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