If you love a dish that’s as nourishing as it is simple, look no further than this Crustless Cottage Cheese & Spinach Quiche. It’s packed with creamy cottage cheese and tender spinach, mingled with sweet peppers and onions, and baked until impossibly fluffy and golden. Totally fuss-free since there’s no crust to deal with, it’s perfect at brunch, a light lunch, or even as a protein-packed dinner. Plus, it’s gluten-free and low-carb, but no one at your table will ever miss the crust — the flavor and texture are all you need!

Crustless Cottage Cheese & Spinach Quiche Recipe - Recipe Image

Ingredients You’ll Need

Everything in this recipe has a job — from bringing creamy richness to boosting color and freshness. Here’s what you’ll need to make your Crustless Cottage Cheese & Spinach Quiche shine, along with some tips on getting the best results every single time.

Oil: Use olive oil or your favorite neutral oil to sauté the veggies, giving them flavor and preventing sticking.
Onion: One small onion, diced, adds a mild hint of sweetness and brings out the best in the other ingredients.
Bell Pepper: Half a bell pepper, chopped, delivers gorgeous pops of color and a slightly sweet crunch.
Fresh Baby Spinach: Two cups chopped; once wilted, it gives the quiche its signature green color and adds a nutritious boost.
Cottage Cheese: One and a half cups brings irresistible creaminess and keeps the quiche light on its feet.
Eggs: Four large eggs are the structural backbone, making everything set up fluffy and tender.
Shredded Cheddar Cheese: One cup (a blend of cheddar and mozzarella is great!) for that gooey, cheesy bite and a beautiful golden top.
Milk: Half a cup ensures the filling stays soft and custardy.
Garlic Powder: Half a teaspoon amps up the flavor without overwhelming the garden-fresh veggies.
Italian Seasoning: One teaspoon weaves together all the savory flavors for a balanced finish.
Salt and Pepper: Season to taste so all the other ingredients can truly sing.

How to Make Crustless Cottage Cheese & Spinach Quiche

Step 1: Sauté the Veggies

Preheat your oven to 350 degrees. In a large skillet, warm the oil over medium heat, then toss in the diced onion and bell pepper. Sauté for 3-4 minutes until everything is soft and just starting to become translucent — the kitchen will smell amazing at this point! Add your chopped spinach, stirring until it wilts down, usually another 2-3 minutes. Sprinkle over the garlic powder, salt, and pepper, give it all a good stir, then set the pan aside to cool just a little. This way, the heat won’t scramble your eggs later.

Step 2: Mix Up the Filling

In a big mixing bowl, whisk together the eggs, milk, and cottage cheese. This is where the magic starts — the cottage cheese keeps things light and extra creamy, while the eggs create a velvety base. Stir in the Italian seasoning and adjust with salt and pepper until it tastes just right to you. Now, fold in the shredded cheddar cheese. Finally, gently stir in the veggie mixture, making sure everything is thoroughly combined for even flavor in every bite.

Step 3: Assemble and Bake

Coat a 9-inch pie dish with cooking spray so nothing sticks. Pour in your vibrant quiche mixture, smoothing out the top. Bake on the middle rack for 40-45 minutes, until the center is set and the top is lightly golden. To check if it’s done, poke the center with a toothpick or a small knife; it should come out clean and not wobbly. Let it cool for about 5-10 minutes after removing from the oven — this makes it easier to slice and also helps those lovely flavors settle in.

Step 4: Slice and Enjoy

Once slightly cooled, slice your Crustless Cottage Cheese & Spinach Quiche into wedges. It’ll lift easily right out of the dish, and the warm, cheesy filling with bursts of tender veggies will have everyone running to the table!

How to Serve Crustless Cottage Cheese & Spinach Quiche

Garnishes

Dress it up with a sprinkle of extra shredded cheese, fresh chopped herbs like parsley or chives, or even a pinch of red pepper flakes if you like a gentle kick. A few slices of ripe tomato fanned over the top make it look brunch-party ready and add a bright, juicy note. You can also drizzle with a little olive oil for extra richness.

Side Dishes

This quiche loves the company of crisp green salads tossed with lemony vinaigrette, or a bowl of simple soup like tomato or roasted carrot. For a heartier meal, serve it alongside roasted potatoes, grilled asparagus, or a slice of multigrain toast. If it’s breakfast, a little fruit salad on the side makes everything feel like a morning celebration.

Creative Ways to Present

For a fun twist, bake the mixture in individual ramekins for single servings, or use a muffin pan for portable quiche bites — perfect for packed lunches or busy mornings. You can also cut into mini wedges or squares and serve as part of a brunch buffet, making it a centerpiece everyone will remember. Don’t be afraid to get creative with colorful plates and cheerful napkins for extra joy at the table!

Make Ahead and Storage

Storing Leftovers

Let the cooled Crustless Cottage Cheese & Spinach Quiche come to room temperature, then wrap the pie dish tightly with foil or transfer wedges to an airtight container. It will keep beautifully in the refrigerator for up to four days without losing flavor or texture.

Freezing

You can freeze this quiche for up to two months! Slice it into portions and wrap each piece tightly with plastic wrap, then tuck them into a zip-top freezer bag. When you’re ready for a quick meal, just pull out a slice without thawing the whole dish.

Reheating

To reheat, simply microwave an individual piece for 1-2 minutes, or pop several slices onto a baking sheet and warm in a 350 degree oven for about 10 minutes. This helps restore the quiche’s cheesy texture and turns the top a little golden again. For best results, let frozen slices thaw in the fridge overnight before reheating.

FAQs

Can I swap out the vegetables in my Crustless Cottage Cheese & Spinach Quiche?

Absolutely! This recipe is a fantastic blank canvas. Try mushrooms, sun-dried tomatoes, or even a handful of cooked broccoli for endless flavor combinations.

What’s the best kind of cottage cheese to use?

I like small curd cottage cheese for the creamiest texture, but any cottage cheese will work well. Low fat or full fat both deliver great results, so feel free to use your favorite.

Can I make Crustless Cottage Cheese & Spinach Quiche ahead of time?

Yes, you can prepare the entire quiche a day in advance — just bake, cool, and refrigerate. The flavors meld even more overnight, making leftovers extra tasty!

Is this quiche suitable for a gluten-free diet?

Definitely! Since there’s no crust involved, the Crustless Cottage Cheese & Spinach Quiche is naturally gluten-free. Just double check your seasoning blends if allergies are a concern.

How do I tell if my quiche is finished baking?

The top should be lightly golden and the center just set. A toothpick or knife inserted in the middle should come out clean — if not, give it a few more minutes in the oven and check again.

Final Thoughts

Whether you’re a devoted quiche lover or discovering crustless quiches for the first time, I wholeheartedly encourage you to try this Crustless Cottage Cheese & Spinach Quiche. It’s nourishing, incredibly easy, and brings so much joy to the table. Share it with friends, make it your go-to meal prep star, or simply savor a warm slice with your favorite coffee. Happy cooking!

Crustless Cottage Cheese & Spinach Quiche Recipe