Cottage Cheese Spinach No Crust Quiche (Print Version)
Light, protein-rich crustless quiche with creamy cottage cheese and tender spinach. Perfect for healthy meals, ready in 50 minutes.
# What You Need:
→ Dairy & Eggs
01 - 1 cup cottage cheese
02 - 4 large eggs
03 - 1/2 cup milk or dairy-free alternative
04 - 1 cup shredded cheddar or Swiss cheese
→ Vegetables
05 - 2 cups fresh spinach, chopped or 1 cup frozen spinach, thawed and squeezed dry
06 - 1/2 cup diced onion
→ Herbs & Seasonings
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon nutmeg
10 - 2 tablespoons fresh chives or parsley, chopped
# How to Prepare:
01 - Preheat oven to 350°F. Grease a 9-inch pie dish or baking dish with cooking spray or butter.
02 - In a large skillet over medium heat, sauté the diced onion in a bit of oil until translucent, about 3-4 minutes. Add the chopped spinach and cook until wilted. Remove from heat and set aside.
03 - In a large mixing bowl, whisk together the eggs, milk, cottage cheese, salt, pepper, and nutmeg until well combined. Stir in the shredded cheese and fresh herbs if using.
04 - Add the cooked spinach and onion mixture to the egg mixture. Mix thoroughly to distribute all ingredients evenly.
05 - Pour the mixture into the prepared baking dish. Use a spatula to smooth the top surface evenly.
06 - Bake for 30-35 minutes, or until the quiche is completely set in the center and the top is lightly golden brown. A knife inserted in the center should come out clean.
07 - Allow the quiche to cool for 5-10 minutes before slicing. This helps the quiche set properly for cleaner serving.
# Expert Advice:
01 -
- Twenty minutes of active work means you can sleep in on weekends and still serve something impressive
- Each serving packs 18 grams of protein without weighing you down like heavy breakfast foods
02 -
- Soggy spinach ruins the texture, so thaw frozen spinach completely and squeeze it in a clean towel until no water remains
- The quiche continues cooking after it leaves the oven, so removing it while slightly underdone prevents rubbery eggs
03 -
- Grating your own cheese from blocks melts more evenly than pre-shredded bags with anti-caking agents
- Blending the cottage cheese briefly in a food processor creates a silky custard even picky eaters will love