Delicious Cottage Cheese And Spinach Crustless Quiche

I’ve always loved dishes that bring comfort without feeling heavy, and this crustless quiche is exactly that. One Saturday morning, I watched my dad in the kitchen, gently stirring eggs and milk in a bowl, humming a tune my grandma used to sing while baking. The smell of sautéed onions and peppers filled the house, mixing with the earthy aroma of fresh spinach.

My brother and I hovered near the counter, sneaking tastes of shredded cheese before it even made it into the quiche. There’s a certain nostalgia in recipes that remind you of family, of quiet mornings spent in a warm kitchen. This quiche became a weekend staple for us, versatile enough to serve for breakfast, brunch, or even a light dinner. It’s creamy, savory, and packed with wholesome vegetables, yet so simple to make.

I love how it brings together the smoothness of cottage cheese, the subtle sweetness of onions and peppers, and the gentle bite of cheddar. Baking it is almost meditative; waiting for the top to turn golden while the house fills with its comforting aroma is pure joy. Today, I’m sharing this recipe with you, hoping it brings the same warmth and satisfaction to your home.

Short Description

A creamy, savory, and wholesome crustless quiche loaded with cottage cheese, fresh spinach, sautéed vegetables, and melted cheddar, perfect for breakfast, brunch, or a light dinner.

Key Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• ½ bell pepper, diced
• 2 cups fresh baby spinach, chopped
• 1½ cups cottage cheese
• 4 large eggs
• 1 cup shredded cheddar cheese (or ½ cheddar, ½ mozzarella)
• ½ cup milk
• ½ teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Tools Needed

• Skillet
• Large mixing bowl
• Whisk
• 9-inch pie dish
• Measuring cups and spoons
• Spatula

Cooking Instructions

Step 1 Sauté the vegetables
Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and bell pepper and cook until soft, about 3–4 minutes. Add chopped spinach and cook until wilted, about 2–3 minutes. Season with garlic powder, salt, and pepper. Remove from heat and let cool slightly.

Step 2 Prepare the egg mixture
In a large bowl, whisk together 4 large eggs, ½ cup milk, and 1½ cups cottage cheese. Stir in Italian seasoning, salt, and pepper.

Step 3 Combine ingredients
Fold the shredded cheese and cooked vegetable mixture into the egg mixture until evenly combined.

Step 4 Prepare the baking dish
Grease a 9-inch pie dish lightly with olive oil or cooking spray. Pour in the mixture, spreading it evenly.

Step 5 Bake the quiche
Bake at 350°F (175°C) for 40–45 minutes, or until the top is golden and the center is set. The quiche should feel firm to the touch but still slightly springy.

Step 6 Cool and serve
Let the quiche cool for 5–10 minutes before slicing. Serve warm or at room temperature.

Why You’ll Love This Recipe

Creamy and comforting: Cottage cheese makes the quiche silky without being heavy.

Quick and easy: Minimal prep with vegetables you can swap freely.

Versatile: Perfect for breakfast, brunch, lunch, or a light dinner.

Family-friendly: Mild flavors loved by kids and adults alike.

Nutritious: Packed with protein, calcium, and fresh vegetables.

Mistakes to Avoid & Solutions

Overcooking vegetables: Sauté until just tender. Overcooked veggies release water, making the quiche soggy.

Baking at too high a temperature: 350°F ensures even cooking; higher temps can brown the top before the center sets.

Skipping cooling: Let quiche rest to firm up; otherwise, slices may fall apart.

Too much liquid: Measure milk carefully to maintain a creamy texture without watery quiche.

Serving and Pairing Suggestions

Serve with a side of fresh mixed greens or roasted tomatoes for a balanced meal.

Drizzle lightly with hot sauce or pesto for extra flavor.

Serve family-style for brunch or slice individually for plated breakfasts.

Storage and Reheating Tips

Refrigerate: Store in an airtight container up to 3 days.

Freeze: Wrap tightly in foil or plastic wrap; freeze for up to 1 month.

Reheat: Microwave slices for 30–60 seconds or warm in a 325°F oven until heated through.

FAQs

1. What can I substitute for cottage cheese?
Use ricotta for a smoother texture or Greek yogurt for a tangy twist.

2. Can I use frozen spinach?
Yes, but thaw and squeeze out excess water before adding.

3. Can I make this ahead of time?
Absolutely, prepare the mixture and refrigerate overnight before baking.

4. Can I add other vegetables?
Mushrooms, zucchini, or tomatoes work well; just sauté them first.

5. Is this suitable for low-carb diets?
Yes, it’s naturally crustless and high in protein.

Tips & Tricks

Use sharp cheddar for a richer flavor.

Whisk eggs thoroughly for a fluffier quiche.

Allow ingredients to cool slightly before folding to prevent curdling.

Recipe Variations

Mushroom and Swiss: Replace bell pepper with sautéed mushrooms and use Swiss cheese.

Mediterranean: Add sun-dried tomatoes, olives, and feta cheese with spinach.

Spicy: Add a pinch of red pepper flakes to the sautéed vegetables for heat.

Final Thoughts

This crustless quiche is creamy, cheesy, and packed with fresh vegetables, yet light enough to enjoy any time of day. Making it reminds me of weekends spent with my dad in the kitchen, a quiet rhythm of stirring, sautéing, and sharing little bites of cheese. It’s the kind of recipe that doesn’t just satisfy hunger but also creates memories.

The ease of preparation makes it perfect for busy mornings or relaxed brunches. Its versatility allows everyone to adapt it to their taste, and it holds up beautifully when stored or reheated. From savory breakfasts to light dinners, this quiche always feels like home on a plate. Sharing it with friends and family has become one of my favorite ways to bring comfort and joy into our kitchen. I hope this recipe brings the same warmth and deliciousness to your home.