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
Scale
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.
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