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Chef Ava

Cottage Cheese and Spinach Crustless Quiche

A creamy, golden, high-protein crustless quiche made with cottage cheese, spinach, eggs, and melted cheddar or Swiss cheese. Naturally gluten-free and perfect for breakfast, brunch, meal prep, or a light dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 slices
Course: Breakfast, Brunch, Dinner
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 1 cup full-fat cottage cheese
  • 1 cup cooked spinach, thoroughly drained
  • 1 cup shredded cheddar or Swiss cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 pinch nutmeg (optional)
  • avocado oil spray or butter, for greasing

Equipment

  • 9-inch baking dish
  • large mixing bowl
  • whisk
  • spatula
  • measuring cups and spoons

Method
 

  1. Preheat oven to 375°F. Grease a 9-inch baking dish generously with avocado oil spray or butter.
  2. In a large bowl, whisk the eggs until well combined and slightly frothy.
  3. Stir in the cottage cheese until evenly incorporated.
  4. Add the shredded cheese, thoroughly drained cooked spinach, garlic powder, sea salt, black pepper, and nutmeg if using. Mix until well combined.
  5. Pour the mixture into the prepared baking dish and smooth the top evenly with a spatula.
  6. Bake uncovered for 35–40 minutes until the top is golden and the quiche is fully set in the center with no jiggle when gently shaken.
  7. Remove from oven and allow to cool for 10 minutes before slicing and serving.

Notes

Drain the cooked spinach extremely well before adding it to the egg mixture to prevent a watery quiche. Full-fat cottage cheese gives the creamiest texture. Allow the baked quiche to rest for 10 minutes before slicing.