Cottage Cheese & Spinach Crustless Quiche
Light, fluffy, high-protein, and naturally gluten-free!
Perfect for breakfast meal prep, brunch gatherings, or a simple light dinner.
📝 Ingredients (Serves 6)
1 cup (225 g) cottage cheese
4 large eggs
½ cup (120 ml) milk (whole or low-fat)
1 cup shredded cheese (cheddar, mozzarella, or Swiss)
2 cups fresh spinach, chopped (or 1 cup frozen, well drained)
½ small onion, finely diced
1 tablespoon olive oil or butter
¼ teaspoon garlic powder (optional)
Salt and black pepper to taste
Pinch of nutmeg (optional, but delicious)
👩🍳 Instructions
1️⃣ Preheat & Prepare
Preheat oven to 180°C (350°F).
Lightly grease a 9-inch (22 cm) pie dish or baking dish.
2️⃣ Sauté the Vegetables
Heat olive oil in a pan over medium heat.
Add onion and cook until soft (about 3–4 minutes).
Add spinach and cook until wilted.
Remove from heat and let cool slightly.
3️⃣ Mix the Custard Base
In a large bowl, whisk eggs until smooth.
Add cottage cheese and milk.
Stir in shredded cheese, garlic powder, salt, pepper, and nutmeg.
4️⃣ Combine
Fold the cooked spinach and onions into the egg mixture.
Pour into the prepared baking dish.
5️⃣ Bake
Bake for 35–45 minutes, or until the center is set and the top is lightly golden.
A knife inserted in the center should come out clean.
6️⃣ Rest & Serve
Let cool for 10–15 minutes before slicing.
Serve warm or at room temperature.
🍽️ Serving Ideas
With a fresh tomato salad
Alongside toasted whole-grain bread
With avocado slices for extra creaminess
💡 Tips for the Best Texture
✔ Drain spinach very well to avoid excess moisture
✔ Blend the cottage cheese before mixing if you prefer a smoother texture
✔ Add mushrooms, bell peppers, or cooked chicken for variation
Cottage Cheese & Spinach Crustless Quiche
