Crustless Cottage Cheese Quiche with Spinach Recipe
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.
- 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
Scale
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the quiche.
- 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.
- 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.
- Prepare Pan: Lightly coat a 9-inch nonstick pie pan with olive oil cooking spray to prevent sticking.
- Layer Cheese: Evenly sprinkle the grated cheddar cheese over the bottom of the prepared pie pan.
- Add Spinach Mixture: Spread the sautéed spinach and onion mixture evenly over the cheese layer.
- 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.
- Combine and Pour: Pour the egg mixture evenly over the spinach and cheese layers in the pie pan.
- 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.
- 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
