I’ll never forget the morning I tried to make a traditional quiche without a crust—my pie dough collapsed, the filling sloshed everywhere, and I ended up eating it straight from the mixing bowl (not my finest moment). That’s when I discovered the beauty of a crustless quiche, and this Cottage Cheese & Spinach version quickly became my go-to. It’s gluten-free, supremely creamy, and packs a protein punch thanks to cottage cheese and eggs. Whether you’re feeding a crowd at brunch or simply craving a light, satisfying dinner, this dish delivers comfort without weighing you down.

What I love about this recipe—and why I find myself making it at least once a week—is its simplicity and flexibility. You’ll spend just minutes whisking together pantry-friendly ingredients, then let the oven do the work while you sip your coffee or catch up on your favorite podcast. The cottage cheese lends a tangy creaminess that stands in beautifully for heavy cream, and the spinach adds a burst of color and nutrition. Plus, it reheats like a dream, so you can slice off a generous wedge for tomorrow’s breakfast or pack it in your lunchbox without guilt.

Over the years, I’ve experimented with everything from roasted cherry tomatoes to crumbled turkey sausage folded into the egg mixture. But the classic combo of garlic-kissed cottage cheese, melty mozzarella, and bright green spinach remains unbeatable. And because there’s no crust, there’s no soggy bottom to worry about—just perfectly set, sliceable wedges every time.

Ready to dive in? Let’s gather our ingredients and walk through the first few steps. By the time you’ve preheated the oven and whisked your filling, you’ll be moments away from a golden-topped, protein-packed masterpiece.

Steps

1. Preheat the Oven
   Set your oven to 375°F (190°C) and position a rack in the middle. A fully heated oven ensures that the quiche bakes evenly, with a lightly golden top and a perfectly set center.
2. Prepare the Baking Dish
   Lightly grease a 9-inch pie dish or any similarly sized oven-safe round dish with olive oil or nonstick cooking spray. This quick step prevents sticking and makes cleanup a breeze—trust me, you’ll thank yourself later.
3. Whisk the Egg & Cheese Base
   • In a large mixing bowl, crack in 5 large eggs and beat them until the yolks and whites are fully combined.
   • Add 1 cup of cottage cheese—full-fat for extra creaminess or low-fat if you’re keeping an eye on calories.
   • Stir in ½ cup shredded mozzarella and ¼ cup grated Parmesan for that irresistible cheesy pull.
   • Pour in ¼ cup of milk (dairy or unsweetened plant-based) to thin the mixture slightly, then add one minced garlic clove, ¼ teaspoon onion powder, ¼ teaspoon salt, and ¼ teaspoon black pepper.
   • Whisk everything together until you have a smooth, homogenous batter. If you spot any lumps of cheese, give them a quick mash with the back of a spoon—nobody wants surprise clumps of dry Parmesan.

After whisking together that luscious cottage cheese and egg base, you’re just moments away from a creamy, protein-rich quiche that’s as satisfying hot as it is cold. In these next steps, we’ll fold in the vibrant green spinach, bake until perfectly set, and share tips to guarantee a tender, non-rubbery texture every time.

Steps

1. Incorporate the Spinach
   Take 1 cup of chopped fresh spinach (or ½ cup thawed, thoroughly drained frozen spinach) and gently fold it into your egg-cheese mixture. Make sure the spinach is evenly distributed—this ensures every slice boasts those vibrant flecks of green and a boost of nutrients. If you’re using frozen spinach, press it between paper towels to remove as much moisture as possible; excess liquid can affect the quiche’s set.
2. Pour into the Prepared Dish
   Transfer your spinach-studded mixture into the greased 9-inch pie dish. Use a spatula to smooth the surface, ensuring the filling reaches the edges. The even spread helps the quiche bake uniformly and makes slicing clean, perfect wedges easier.
3. Bake Until Set
   Slide the dish into your preheated oven at 375°F (190°C). Bake for 35–40 minutes, or until the top turns a light golden hue and the center is firm to the touch. To check for doneness, insert a thin knife or toothpick into the middle—the tool should emerge clean, with no wet batter clinging to it. Avoid opening the oven door repeatedly, as temperature fluctuations can cause the quiche to sink.
4. Cool Before Slicing
   Once baked, remove the quiche and let it rest on a wire rack for 5–10 minutes. This brief cooling period allows residual steam to escape and helps the filling set fully, making it effortless to cut neat slices that hold their shape. Serve warm for a custard-like experience or at room temperature for a firmer texture.

Pro Tips & Creative Variations

• Prevent a Rubber-Like Texture:
  Overbaking can lead to dryness and a chewy bite. Rely on the knife-test rather than the clock alone, and pull the quiche out the moment the center is just set.
• Drain Excess Liquid:
  Both cottage cheese and spinach release moisture. After folding in spinach, let the mixture rest for 5 minutes, then spoon off any liquid that accumulates on the surface before pouring it into the dish.
• Herb Infusions:
  Enhance the flavor by stirring in 1–2 teaspoons of fresh chopped herbs—dill, chives, or parsley all pair beautifully with the cheesy base. A little fresh nutmeg grated into the mixture also adds a subtle warmth.
• Veggie Add-Ins:
  For extra color and nutrition, sauté a handful of diced bell peppers, mushrooms, or cherry tomato halves and fold them in alongside the spinach. Just be sure to cook them until most of their moisture has evaporated to prevent a soggy quiche.
• Protein Boost:
  Crumble ½ cup of cooked turkey sausage, bacon, or a plant-based alternative into the filling for a heartier meal. The savory meat bits contrast nicely with the creamy filling.
• Make-Ahead & Storage:
  You can assemble the quiche up to 24 hours ahead: cover it and keep it refrigerated. When ready, bake straight from the fridge, adding an extra 5 minutes to the cooking time. Leftovers keep well for up to three days in an airtight container and reheat beautifully in a 325°F oven for 10–12 minutes.
• Dairy-Free Twist:
  Swap cottage cheese and milk for a blend of firm tofu and unsweetened plant-based milk. Add 2 tablespoons of nutritional yeast to mimic the cheesy flavor, then proceed as directed.
• Spice It Up:
  If you like a little kick, sprinkle in a pinch of red pepper flakes or a dash of hot sauce before baking. The heat cuts through the richness and adds an unexpected zing.

FAQ Section & Conclusion

1. Can I make this quiche entirely ahead of time?
Yes. Whisk and assemble the quiche, cover tightly, and refrigerate for up to 24 hours. When you’re ready, bake straight from the fridge—just add about 5 extra minutes to the cooking time.

2. My quiche released water while baking—how do I prevent a soggy texture?
Both cottage cheese and spinach contain moisture. To minimize excess liquid:

• Drain and pat dry any thawed frozen spinach before folding it in.
• After combining all ingredients and before baking, let the mixture sit for 5 minutes, then skim off any pooled liquid from the surface.

3. What can I use instead of cottage cheese?
For a smoother texture, swap cottage cheese with ricotta. If you need it dairy-free, blend firm tofu with a little unsweetened plant milk and 2 tablespoons of nutritional yeast to mimic cheesiness.

4. How do I know when the quiche is perfectly cooked?
The top should be lightly golden and the center just set. Insert a thin knife or toothpick into the middle—if it comes out clean (with no wet batter), the quiche is done. Avoid overbaking to keep the interior tender.

5. Can I add other vegetables or proteins?
Absolutely. Sautéed mushrooms, diced bell peppers, or thinly sliced leeks fold in nicely—just cook until any moisture has evaporated. For extra protein, stir in cooked crumbled bacon, turkey sausage, or a plant-based sausage alternative.

6. What’s the best way to reheat slices?
For best texture, reheat in a 325°F (163°C) oven for 10–12 minutes, covered with foil to prevent browning. You can also microwave individual slices on medium power for 1–2 minutes, then finish in a hot skillet for 30 seconds if you’d like a slightly crisp edge.

7. Is this quiche suitable for a low-carb or gluten-free diet?
Yes. Because it’s crustless and relies on eggs, cottage cheese, and spinach for structure, it’s both gluten-free and low in carbohydrates—making it ideal for a variety of dietary needs.

Conclusion

This Cottage Cheese & Spinach Crustless Quiche delivers a creamy, protein-packed meal that’s perfect for breakfast, brunch, or a light dinner. With its straightforward prep, make-ahead flexibility, and endless customization—whether you’re adding extra veggies, swapping cheeses, or folding in savory meats—it’s bound to become a staple in your recipe rotation. Give it a try, experiment with your favorite add-ins, and enjoy the ease and flavor of this guilt-free quiche. Don’t forget to share your results and any creative twists you discover!

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