Cottage cheese and spinach crustless quiche has become my lifesaver on chaotic mornings. One day, with just egg whites, spinach, and cottage cheese in the fridge, I threw everything together, no crust, no plan, and popped it in the oven.
Forty minutes later, I had a golden-topped, protein-rich quiche that’s now on weekly repeat. Light, creamy, and ready with 10 minutes of prep, it’s the kind of breakfast that feels fancy without the effort.
If you’re into easy morning recipes, don’t miss these cottage cheese baked eggs, they’re just as simple.
Cottage Cheese and Spinach Crustless Quiche
- Total Time: 50 minutes
- Yield: 4 servings
Description
This crustless quiche made with cottage cheese, egg whites, and spinach is a light, high-protein vegetarian breakfast. It’s simple, satisfying, and perfect for busy mornings or a weekend brunch.
Ingredients
1 teaspoon olive oil
1 small onion, finely chopped
1 cup frozen spinach, thawed and drained
1 cup low-fat cottage cheese
6 egg whites + 1 whole egg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded light cheddar cheese
Instructions
- Preheat and prepare:
Preheat your oven to 375°F (190°C). Grease a pie dish and set aside. Prepare and measure all ingredients. - Sauté the vegetables:Heat olive oil in a skillet over medium heat. Cook chopped onion until soft, then add thawed spinach and stir until dry.
- Mix the filling:In a bowl, whisk together egg whites, whole egg, cottage cheese, salt, and pepper until smooth and well combined.
- Assemble the quiche:Spread the sautéed spinach and onion in the pie dish. Pour the egg mixture over the top, then sprinkle cheddar cheese evenly.
- Bake and serve:Bake for 35–40 minutes until golden and firm in the center. Cool slightly, slice, and serve warm or cold.
Preheat your oven to 375°F (190°C). Grease a pie dish and set aside. Prepare and measure all ingredients.
Heat olive oil in a skillet over medium heat. Cook chopped onion until soft, then add thawed spinach and stir until dry.
In a bowl, whisk together egg whites, whole egg, cottage cheese, salt, and pepper until smooth and well combined.
Spread the sautéed spinach and onion in the pie dish. Pour the egg mixture over the top, then sprinkle cheddar cheese evenly.
Bake for 35–40 minutes until golden and firm in the center. Cool slightly, slice, and serve warm or cold.Notes
Be sure to drain the spinach well to avoid a soggy quiche. This recipe can be made ahead and stored in the fridge for up to 3 days. Reheat gently before serving, or enjoy cold with a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 2g
- Sodium: 390mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 60mg
The Origins of Crustless Cottage Cheese and Spinach Quiche
Quiche has its roots in French cuisine, originally a savory tart filled with eggs, cream, cheese, and sometimes meat or vegetables, all cradled in a buttery pastry crust. The most famous version, quiche Lorraine, dates back to the medieval region of Lothringen, now part of modern-day France. Over time, variations spread across Europe and into American kitchens, adapting to local tastes and dietary habits.
The crustless version was born from both practicality and health. By skipping the pastry, home cooks created a lighter, easier-to-digest dish that still delivered the creamy texture and rich flavors of a traditional quiche. It became especially popular among low-carb and gluten-free eaters, as well as anyone looking to simplify their breakfast routine.
Today’s crustless quiche is as versatile as it is wholesome. Whether you’re using cottage cheese, spinach, or egg whites, it holds its shape beautifully, no crust needed. So yes, you can absolutely make quiche without crust and still enjoy a satisfying, protein-rich meal that feels anything but lacking.
Why This Cottage Cheese and Spinach Crustless Quiche Works
This cottage cheese and spinach crustless quiche isn’t just easy to make, it’s the kind of high-protein vegetarian quiche that satisfies without weighing you down. Every ingredient plays a role in balancing nutrition, flavor, and texture.
A High-Protein Vegetarian Quiche That Keeps You Full
Built on egg whites and low-fat cottage cheese, this healthy spinach quiche with no crust delivers lasting energy without excess fat. Cottage cheese is especially rich in casein, a slow-digesting protein that helps keep you satisfied longer. Egg whites bring lean protein to the mix, and fiber-rich spinach supports digestion while adding color and nutrients.
According to the Mayo Clinic, high-protein meals like this can help reduce hunger and support healthy weight management, especially when combined with vegetables.
Every Ingredient Earns Its Place
What makes this baked egg white and cottage cheese quiche so satisfying is how each ingredient works together. The cottage cheese keeps it moist and creamy without cream. The spinach adds a savory bite, and the 50% light cheddar melts perfectly into the mix, giving richness without heaviness. Even without the crust, this simple cottage cheese and spinach crustless quiche holds its shape and slices beautifully.
Step-by-Step Instructions for a Foolproof Crustless Quiche
Making this cottage cheese and spinach crustless quiche is as simple as layering your ingredients and letting the oven do the rest. With just a bit of prep and attention to a few key details, you’ll have a nutritious breakfast on the table in no time.
Sauté, Layer, Pour, Bake – The Method Made Simple
Start by heating olive oil in a skillet and sautéing the chopped onion until soft and translucent. Add the thawed spinach and stir until all moisture has evaporated. This is a crucial step, if the spinach is too wet, the center may stay soggy. In a mixing bowl, whisk together the egg whites, one whole egg, low-fat cottage cheese, and your seasonings. Make sure your eggs are fresh and stored properly, safe egg storage and handling matters for both taste and safety. This blend is the base of your cottage cheese and spinach crustless quiche and sets the texture just right.
Prep-Ahead Like a Pro, A Make-Ahead Vegetarian Breakfast
Busy mornings? This recipe doubles as the perfect make-ahead vegetarian breakfast. The night before, cook the vegetables and store them in an airtight container. Whisk the egg mixture and refrigerate separately. The next day, just assemble and bake your crustless quiche with cottage cheese and spinach, no mess, no fuss. It also keeps well in the fridge for up to 3 days, and reheats beautifully in the oven or microwave. This cottage cheese and spinach crustless quiche is as practical as it is delicious.
Variations and Serving Ideas for Every Mood
One of the best things about this cottage cheese and spinach crustless quiche is how easily you can adapt it to your taste or what’s in your fridge. Whether you want to add a new layer of flavor or serve it in a creative way, this recipe is endlessly versatile.
Add-Ins, Swaps, and Creative Upgrades
Want to make this gluten-free spinach egg bake even more exciting? Try folding in sautéed mushrooms, sun-dried tomatoes, or diced red peppers before baking. For an herby twist, chopped chives or fresh basil add brightness. You can also swap the cheddar for feta, mozzarella, or Swiss, just choose what you love. Not sure which is the best cheese for crustless quiche? A mild, meltable cheese with enough saltiness, like cheddar or Emmental, is a safe bet. Each of these additions works beautifully with the base of the cottage cheese and spinach crustless quiche.
Serve It Hot or Cold – Your Low-Carb Vegetarian Brunch Star
This dish works at any temperature. Warm it up for a cozy lunch, or slice and pack it cold for a quick lunchbox meal. It’s perfect for a low-carb vegetarian brunch alongside roasted veggies or a fresh arugula salad. I also like to stuff a slice into a wrap for a savory breakfast-on-the-go. Looking for another creative brunch bite? Try my zucchini and cottage cheese flatbread, it pairs wonderfully with this crustless quiche.
Final Thoughts
Once you’ve made this cottage cheese and spinach crustless quiche, you’ll see why it’s become a regular in my kitchen. It’s simple, comforting, and flexible enough to fit whatever life throws your way, busy mornings, unexpected guests, or just a craving for something savory and nourishing.
What I love most is how it delivers real satisfaction without heaviness. Between the creamy cottage cheese, fresh spinach, and golden cheddar, every bite feels balanced and intentional. And the fact that it’s naturally low in carbs and high in protein? Just an added bonus.
If you give this recipe a try, I’d love to see your version! Pin it on Pinterest to save for later, or share your thoughts with us on Facebook, your feedback and creativity inspire this community. And if you’re in the mood for something sweet afterward, don’t miss my cottage cheese fudge, it’s the perfect finish to a cozy weekend brunch.
FAQ
Can you make a crustless quiche with cottage cheese and spinach ahead of time?
Yes! This cottage cheese and spinach crustless quiche is perfect for prepping in advance. You can sauté the vegetables and mix the eggs and cheese the night before. Store everything separately in the fridge, then just assemble and bake when you're ready. It also keeps well for up to 3 days, making it ideal for busy weeks.
Why add cottage cheese to a crustless quiche?
Cottage cheese gives this crustless quiche a creamy texture without using cream. It’s also high in slow-digesting protein, which makes the cottage cheese and spinach crustless quiche more filling and satisfying. Plus, it adds a mild flavor that blends beautifully with eggs and greens.
Is this cottage cheese and spinach crustless quiche recipe good for low-carb diets?
Yes, absolutely. This cottage cheese and spinach crustless quiche is naturally low in carbs and high in protein, making it a great option for anyone following a low-carb or keto-friendly plan. Just skip the toast on the side and pair it with greens or roasted veggies for a balanced plate.
How is this different from a frittata?
While both are egg-based, a frittata is usually cooked on the stovetop first and finished in the oven. A cottage cheese and spinach crustless quiche, on the other hand, is baked entirely in the oven and includes dairy like cottage cheese for added richness. It's creamier, and often more structured than a frittata.
Can I freeze this cottage cheese and spinach crustless quiche?
Yes! Let the quiche cool completely, then wrap individual slices in parchment and freeze in an airtight container. To reheat, simply warm in the oven at 325°F. The cottage cheese and spinach crustless quiche retains its flavor and texture well when frozen, making it a smart meal-prep option.
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