Cottage Cheese and Spinach Crustless Quiche Recipe | Low-Carb, High-Protein Brunch or Meal Prep
This Cottage Cheese and Spinach Crustless Quiche is a deliciously light and nutritious twist on a classic brunch favorite. Packed with protein-rich cottage cheese, tender spinach, and fluffy eggs, it’s baked without a crust for a low-carb, gluten-free option that’s perfect for breakfast, lunch, or meal prep. Seasoned with herbs and a touch of garlic, this quiche is creamy, satisfying, and easy to customize with your favorite veggies or cheeses.
Equipment
- 9-inch pie dish or baking dish
- Mixing bowl
- Whisk
- Measuring Cups and Spoons
- Spatula
- Knife (for doneness test)
Ingredients
- 6 large eggs
- 1 cup cottage cheese (full-fat recommended)
- 1 cup shredded cheese (cheddar, mozzarella, or Swiss)
- 1 cup fresh or frozen spinach, chopped
- ½ cup milk or cream
- ¼ tsp garlic powder
- Salt and pepper to taste
Optional Add-ins:
- Diced onions or bell peppers
- Mushrooms or zucchini
- Fresh herbs like parsley or dill
- Coarse sugar for topping (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
- In a large bowl, whisk eggs, milk, garlic powder, salt, and pepper.
- Stir in cottage cheese, shredded cheese, and chopped spinach.
- Pour mixture into prepared dish and smooth the top.
- Bake for 35–40 minutes, or until set and golden.
- Insert a knife in the center—if it comes out clean, it’s done.
- Let cool slightly before slicing and serving.
Notes
- Use full-fat cottage cheese for a richer texture.
- Drain frozen spinach well to avoid sogginess.
- Let cool before slicing for cleaner cuts.
- Store in airtight container for up to 4 days.
- Freeze individual slices for up to 2 months—wrap tightly in foil.
- Reheat in microwave or oven at 300°F for 10 minutes.