Crustless Cottage Cheese Quiche with Spinach Recipe

Introduction

This crustless cottage cheese quiche with spinach is a light, protein-packed dish perfect for breakfast or brunch. With a blend of savory cheese, tender spinach, and aromatic spices, it’s both satisfying and wholesome without the extra carbs from a crust.

Ingredients

• 2 tsp extra virgin olive oil
• 1 medium yellow onion (or sweet onion, finely chopped)
• 10 ounce package frozen chopped spinach (thawed and drained)
• 12 oz grated Cabot 50% light cheddar cheese
• 8 large egg whites (or 1 1/2 cups liquid egg whites)
• 1 whole egg
• 1/3 cup low-fat cottage cheese
• 1/4 tsp ground cayenne red pepper
• 1/8 tsp sea salt
• 1/8 tsp ground nutmeg
• 1/4 tsp ground black pepper

Instructions

1. Step 1: Preheat the oven to 375 degrees Fahrenheit.
2. Step 2: Drizzle olive oil in a nonstick skillet over medium-high heat.
3. Step 3: Add the finely chopped onion and cook until translucent, about 5 minutes.
4. Step 4: Stir in the thawed and drained spinach, cooking for about 3 minutes until the spinach is dry. Set aside.
5. Step 5: Lightly coat a 9-inch nonstick pie pan with olive oil cooking spray.
6. Step 6: Sprinkle the grated cheese evenly over the bottom of the pan.
7. Step 7: Spread the spinach and onion mixture evenly on top of the cheese.
8. Step 8: In a medium bowl, whisk together the egg whites, whole egg, cottage cheese, cayenne red pepper, sea salt, nutmeg, and black pepper until well combined.
9. Step 9: Pour the egg mixture evenly over the spinach and cheese layer.
10. Step 10: Bake for 40 to 45 minutes, or until the quiche is set and lightly golden on top.
11. Step 11: Let the quiche sit for 5 minutes before slicing into wedges and serving.

Tips & Variations

• For a creamier texture, substitute part of the low-fat cottage cheese with Greek yogurt.
• Add diced mushrooms or bell peppers with the onion for extra flavor and veggies.
• Use your favorite shredded cheese if Cabot cheddar isn’t available—Gruyere or mozzarella work well.
• To keep this recipe vegetarian, ensure the cheese and eggs are from vegetarian-friendly sources.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 30 to 60 seconds or until warmed through. This quiche also freezes well—wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Use about 12 ounces of fresh spinach, sauté it until wilted and most of the moisture has evaporated before adding to the quiche.

Is this recipe suitable for low-carb diets?

Absolutely. This crustless quiche is low in carbohydrates and high in protein, making it a great option for low-carb and keto-friendly meal plans.

Crustless Cottage Cheese Quiche with Spinach Recipe

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★★★★★

4.5 from 741 reviews

A healthy and delicious crustless cottage cheese quiche packed with nutritious spinach and a blend of light cheddar cheese, seasoned with a hint of cayenne and nutmeg. This low-fat, protein-rich dish is perfect for a satisfying breakfast, brunch, or light dinner.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Vegetables and Oils

• 2 tsp extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 10 oz frozen chopped spinach, thawed and drained

Dairy and Eggs

• 12 oz grated Cabot 50% light cheddar cheese
• 8 large egg whites (or 1 1/2 cups liquid egg whites)
• 1 whole egg
• 1/3 cup low-fat cottage cheese

Spices and Seasonings

• 1/4 tsp ground cayenne red pepper
• 1/8 tsp sea salt
• 1/8 tsp ground nutmeg
• 1/4 tsp ground black pepper

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the quiche.
2. Sauté Onion: Heat the extra virgin olive oil in a nonstick skillet over medium-high heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
3. Cook Spinach: Add the thawed and drained spinach to the skillet, stirring for around 3 minutes until the spinach is dry. Remove from heat and set aside.
4. Prepare Pan: Lightly coat a 9-inch nonstick pie pan with olive oil cooking spray to prevent sticking.
5. Layer Cheese: Evenly sprinkle the grated cheddar cheese over the bottom of the prepared pie pan.
6. Add Spinach Mixture: Spread the sautéed spinach and onion mixture evenly over the cheese layer.
7. Mix Egg Mixture: In a medium bowl, whisk together the egg whites, whole egg, low-fat cottage cheese, cayenne red pepper, sea salt, ground nutmeg, and black pepper until well combined.
8. Combine and Pour: Pour the egg mixture evenly over the spinach and cheese layers in the pie pan.
9. Bake: Place the pie pan into the preheated oven and bake for 40 to 45 minutes, or until the quiche has set and is firm to the touch.
10. Rest and Serve: Remove from the oven and let the quiche sit for 5 minutes to cool slightly. Slice into wedges and serve warm.

Notes

• For easier handling, make sure the frozen spinach is well drained to avoid excess moisture in the quiche.
• You can substitute yellow onion with sweet onion for a milder flavor.
• The cayenne pepper adds a subtle heat, which can be adjusted or omitted based on preference.
• This quiche can be stored in the refrigerator for up to 3 days and reheated gently before serving.

Keywords: crustless quiche, cottage cheese quiche, spinach quiche, low fat breakfast, healthy quiche, baked egg dish