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Cottage Cheese and Spinach Crustless Quiche served on a plate

Cottage Cheese and Spinach Crustless Quiche

This creamy, veggie-packed quiche is simple to make and delivers delightful flavors in one pan, perfect for family meals or a quick treat.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Brunch, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetable Mixture
  • 1 tablespoon olive oil For sautéing vegetables
  • 1 small onion, diced
  • 1/2 bell pepper diced
  • 2 cups fresh baby spinach, chopped Or use other greens like kale or Swiss chard
Main Ingredients
  • 1 1/2 cups cottage cheese For creaminess
  • 4 large eggs
  • 1 cup shredded cheddar cheese Plus extra for serving
  • 1/2 cup milk
Seasoning
  • to taste garlic powder
  • to taste Italian seasoning
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a non-stick skillet, heat olive oil over medium heat and sauté the onion and bell pepper until soft (about 3–4 minutes).
  3. Add the spinach and cook until wilted (about 2–3 minutes). Season with garlic powder, salt, and pepper.
  4. In a mixing bowl, whisk together eggs, milk, and cottage cheese. Stir in Italian seasoning, salt, and pepper.
  5. Fold in the sautéed vegetables and shredded cheese until well combined.
  6. Grease a baking dish with oil or cooking spray. Pour the mixture evenly into the dish.
Baking
  1. Bake for 40–45 minutes until golden brown on top and the center is set.
  2. Allow cooling for 5–10 minutes before slicing.

Notes

Serve hot or warm and consider adding extra cheese on top before serving. Pairs well with a fresh green salad. Leftovers can be kept in the fridge for up to 4 days and frozen for up to 3 months.