Cottage Cheese Spinach No Crust (Printable Version)
Light protein-rich crustless quiche with creamy cottage cheese, tender spinach, and herbs ready in 50 minutes.
# What You Need:
→ Dairy & Eggs
01 - 1 cup cottage cheese
02 - 4 large eggs
03 - 1/2 cup milk
04 - 1 cup shredded cheddar or Swiss cheese
→ Vegetables
05 - 2 cups fresh spinach, chopped
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 Make It:
01 - Preheat oven to 350°F. Grease a 9-inch pie dish or baking dish with cooking spray or a small amount of oil.
02 - Heat a large skillet over medium heat with a small amount of oil. Sauté diced onion for 3-4 minutes until translucent. Add fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
03 - In a large mixing bowl, whisk together eggs, milk, cottage cheese, salt, pepper, and nutmeg until well combined. Stir in shredded cheese and fresh herbs if using.
04 - Add the cooked spinach and onion mixture to the egg mixture. Stir thoroughly to distribute vegetables evenly throughout.
05 - Pour the mixture into the prepared pie dish. Use a spatula to smooth the top evenly. Bake for 30-35 minutes until the center is set and the top is lightly golden. A knife inserted in the center should come out clean.
06 - Remove from oven and allow the quiche to cool for 5-10 minutes before slicing. This resting period helps the quiche set and makes cutting easier.
# Expert Suggestions:
01 -
- Finally a quiche that loves you back with 18 grams of protein per slice
- The cottage cheese creates this incredibly creamy texture without any heavy cream
02 -
- Thawed frozen spinach must be squeezed completely dry or your quiche will be soggy
- The center might still look slightly jiggly when you pull it out but it firms up as it rests
03 -
- Room temperature eggs blend more smoothly into the cottage cheese mixture
- Use a glass pie dish to monitor the browning on the bottom