Cottage Cheese & Spinach Crustless Quiche (Full Detailed Recipe)

Overview

A light, protein-rich, low-carb quiche made without crust. It’s creamy from cottage cheese and mozzarella, packed with spinach, and perfect for breakfast, brunch, or meal prep.

 Ingredients (Detailed)

Base:

• 1 cup cottage cheese (full-fat or low-fat)
• 1 cup shredded mozzarella cheese
• 4 large eggs
• ¼ cup milk (whole, low-fat, or plant-based)

Vegetables:

• 2 cups fresh spinach, chopped (lightly packed)

Seasoning:

• Salt, to taste (about ½ tsp)
• Black pepper, to taste (about ¼ tsp)

Optional flavor boosters:

• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano, thyme, or Italian herbs
• Pinch of chili flakes (for heat)

 Step-by-Step Instructions

1. Preheat oven

Set oven to 375°F (190°C).

Lightly grease:

• pie dish (9-inch) or
• small baking dish

Use butter, oil, or cooking spray.

2. Mix wet ingredients

In a large bowl, whisk together:

• eggs
• milk

Whisk until smooth and slightly frothy.

3. Add cheeses

Stir in:

• cottage cheese
• shredded mozzarella

Mix until evenly combined.

4. Add spinach & seasoning

Fold in:

• chopped spinach
• salt, pepper
• optional herbs/spices

Make sure spinach is evenly distributed.

5. Bake

Pour mixture into prepared dish.

Bake for:

• 35–40 minutes

It is done when:

• center is set (not jiggly)
• top is lightly golden
• edges are slightly firm

6. Cool & serve

Let rest for 5–10 minutes before slicing.

This helps it firm up and slice cleanly.

 Allergen & “Nut Info”

 Nut content:

•  No nuts included in the recipe
• Safe for nut-free diets by default

 Major allergens present:

• Eggs
• Dairy (cottage cheese, mozzarella, milk)

 Cross-contamination note:

• If using pre-shredded cheese, check for facility warnings (some are processed near nuts or soy)

 Nutrition Information (Approx per slice)

(Serves 6)

 Key benefits:

• High protein (eggs + cottage cheese)
• Calcium-rich (cheese)
• Low carb (keto-friendly)
• Iron + vitamins from spinach

 Variations

 Protein boost:

• Add cooked chicken, turkey, or beef bits
• Or turkey bacon

 Cheese swaps:

• Cheddar (strong flavor)
• Feta (salty Mediterranean style)

 Veggie options:

• Mushrooms
• Bell peppers
• Zucchini (lightly sautéed first)

 Dairy-free version:

• Use plant-based cheese
• Use almond or oat milk
• Replace cottage cheese with blended tofu

 Storage Tips

• Fridge: up to 4 days in airtight container
• Freezer: up to 2 months (slice first for easy reheating)
• Reheat: microwave 30–60 seconds or oven at 160°C for 10 minutes

 Q&A Section

 Why is my quiche watery?

Spinach releases water. To prevent this:

• lightly sauté spinach before adding
• or squeeze out excess moisture

 Can I make it ahead of time?

Yes. It’s perfect for meal prep and actually tastes better after resting overnight.

 Can I replace cottage cheese?

Yes:

• ricotta (creamier texture)
• blended Greek yogurt (slightly tangy)

 Is this good for weight loss?

Yes, because it is:

• high protein (keeps you full)
• low carb
• moderate calories

 Can I make muffins instead of a quiche?

Yes! Pour into muffin tins and bake:

• 20–25 minutes at 375°F

Great for grab-and-go snacks.

 How do I know it is fully cooked?

• center should not jiggle
• knife inserted should come out clean
• top should be lightly golden

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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