Saturday mornings in our household often carry a gentle rhythm—sunlight spilling across the kitchen floor, the hum of the coffee maker, and the quiet chatter of grandchildren planning their day. Last weekend, my husband and I decided to host a casual family brunch, a small celebration for my daughter’s promotion at work. I wanted something wholesome, flavorful, and easy to prepare that could feed a crowd without keeping me in the kitchen all morning.
I glanced at the fridge and spotted fresh baby spinach, a half bell pepper, a small onion, and a tub of creamy cottage cheese. Inspiration struck, and I set about making a crustless quiche that would be both light and satisfying. As the vegetables sizzled in olive oil, the aroma filled the kitchen, mingling with the faint scent of morning coffee. I whisked eggs and milk, folded in the cheeses, and combined everything with the sautéed vegetables, then slid the quiche into the oven.
By the time my children and grandchildren gathered around the table, the quiche was golden on top, its creamy interior steaming as it was sliced. Laughter and stories flowed as everyone enjoyed the first bite, the subtle garlic and Italian seasoning complementing the tender spinach perfectly.
Short Description
A light, savory crustless quiche packed with creamy cottage cheese, fresh spinach, sautéed vegetables, and melted cheddar. Perfect for breakfast, brunch, or a nutritious lunch, this recipe is easy to make, family-friendly, and full of flavor.
Key Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- ½ bell pepper, diced
- 2 cups fresh baby spinach, chopped
- 1½ cups cottage cheese
- 4 large eggs
- 1 cup shredded cheddar cheese (or ½ cheddar, ½ mozzarella)
- ½ cup milk
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Tools Needed
- 9-inch pie dish
- Medium skillet
- Large mixing bowl
- Whisk or fork
- Spatula
- Measuring cups and spoons
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or non-stick spray to prevent sticking.
Step 2: Sauté the Vegetables
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced onion and bell pepper. Cook for 3–4 minutes until softened and slightly translucent. Stir occasionally to prevent burning.
Step 3: Add the Spinach and Seasonings
Add the chopped spinach to the skillet. Cook for 2–3 minutes, just until wilted. Sprinkle in ½ teaspoon garlic powder, and season with salt and pepper. Remove the skillet from heat and allow the mixture to cool slightly.
Step 4: Mix the Egg and Cottage Cheese Base
In a large bowl, whisk together 4 large eggs, ½ cup milk, and 1½ cups cottage cheese until smooth. Add 1 teaspoon Italian seasoning, salt, and pepper to taste.
Step 5: Combine Cheese and Vegetables
Fold in 1 cup shredded cheddar cheese (or a blend of cheddar and mozzarella) along with the sautéed vegetable mixture. Stir until everything is evenly distributed.
Step 6: Pour into Pie Dish
Transfer the mixture into the prepared pie dish. Spread it evenly using a spatula so the quiche cooks uniformly.
Step 7: Bake the Quiche
Bake at 350°F (175°C) for 40–45 minutes, until the top is lightly golden and the center is set. A knife inserted in the center should come out clean.
Step 8: Cool Before Slicing
Allow the quiche to cool for 5–10 minutes. This resting time helps it firm up, making slicing easier. Serve warm or at room temperature.
Troubleshooting Tips
If the quiche is too watery, add an extra ¼ cup of shredded cheese to help absorb moisture.
Avoid overcooking the vegetables—they will continue to cook in the oven.
For a fluffier texture, separate the eggs and whisk the whites to soft peaks before folding in the yolks and other ingredients.
Why You’ll Love This Recipe
Flavorful and Comforting: Creamy cottage cheese, tender spinach, and melted cheddar create a rich, satisfying taste.
Quick and Easy: Minimal prep, simple ingredients, and one dish to bake make it approachable for busy mornings.
Versatile: Perfect for breakfast, brunch, light lunch, or picnic-friendly meals.
Healthy and Nutritious: Packed with protein, calcium, and greens, this quiche supports a balanced diet.
Mistakes to Avoid and Solutions
Soggy Bottom: Make sure to sauté the vegetables thoroughly and let them cool slightly before adding to the egg mixture.
Overcooked Quiche: Keep an eye on the baking time. Overbaking can make the quiche rubbery. Test with a knife for doneness.
Uneven Cooking: Spread the mixture evenly in the dish to avoid thick spots that cook slower.
Too Dense: Whisk eggs thoroughly to incorporate air for a lighter texture.
Serving and Pairing Suggestions
Serve with a fresh green salad, roasted cherry tomatoes, or crusty bread for a balanced meal.
Great alongside light herbal teas or fresh-squeezed juice for brunch.
Serve family-style on a buffet table or cut into wedges for plated servings.
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months.
Reheating: Microwave slices for 30–60 seconds or bake at 325°F (160°C) for 10 minutes to restore warmth without drying out.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, but thaw and squeeze out excess water before using to avoid a watery quiche.
2. Can this quiche be made ahead of time?
Absolutely! Prepare the mixture the night before and bake it fresh in the morning.
3. Can I substitute cottage cheese with ricotta?
Yes, ricotta will give a slightly sweeter, creamier texture.
4. Can I add other vegetables?
Try mushrooms, zucchini, or asparagus. Just sauté them first to remove excess moisture.
5. Is this recipe gluten-free?
Yes, this crustless quiche is naturally gluten-free.
Tips and Tricks
Use a mix of cheeses for more depth of flavor.
Fresh herbs like parsley or dill can be added for extra aroma.
Let the quiche sit for 5 minutes after baking to firm up—it makes slicing cleaner.
Recipe Variations
Mediterranean Twist: Add sun-dried tomatoes, feta cheese, and a sprinkle of oregano. Follow the same steps; bake until set.
Spicy Kick: Mix in ¼ teaspoon crushed red pepper flakes and diced jalapeños with the vegetables.
Protein Boost: Add cooked bacon or diced ham with the sautéed vegetables for a heartier version.
Cheese Lovers: Replace the cheddar with Gruyère or Swiss for a nuttier flavor profile.
Final Thoughts
Watching the table filled with family that morning, the quiche felt like a quiet triumph. Every slice brought smiles, conversation, and a sense of comfort that only homemade food can provide. Its light yet hearty texture made it easy for everyone to enjoy, and the combination of spinach, cottage cheese, and melted cheddar left just the right balance of flavor. I tucked away a small piece for myself later, savoring the moment of calm in a busy house.
Cottage Cheese And Spinach Crustless Quiche
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- ½ bell pepper diced
- 2 cups fresh baby spinach chopped
- 1½ cups cottage cheese
- 4 large eggs
- 1 cup shredded cheddar cheese or ½ cheddar, ½ mozzarella
- ½ cup milk
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook diced onion and bell pepper for 3–4 minutes until softened.
- Add chopped spinach and cook 2–3 minutes until wilted. Season with ½ teaspoon garlic powder, salt, and pepper. Remove from heat to cool slightly.
- Whisk 4 eggs, ½ cup milk, and 1½ cups cottage cheese in a bowl. Stir in 1 teaspoon Italian seasoning, salt, and pepper.
- Fold in 1 cup shredded cheddar (or mix of cheddar and mozzarella) and the sautéed vegetables until evenly combined.
- Transfer mixture to the greased pie dish and spread evenly.
- Bake 40–45 minutes at 350°F (175°C) until golden on top and set in the center. Test with a knife.
- Let quiche cool 5–10 minutes before slicing. Serve warm or at room temperature.
