This fluffy, savory crustless quiche combines protein-rich cottage cheese, eggs, spinach, and melted cheese for a satisfying meal without a pastry crust. It’s naturally low-carb and easy to customize with your favorite vegetables.
Prep Time
15 minutes
Cook Time
35–40 minutes
Total Time
50–55 minutes
Servings
6
Ingredients
6 large eggs
1 cup cottage cheese
1 cup fresh spinach, chopped
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ cup milk
¼ cup onion, finely diced
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon Italian seasoning
¼ teaspoon paprika
1 tablespoon olive oil or cooking spray
Optional Add-Ins
½ cup chopped mushrooms
¼ cup diced bell pepper
¼ cup chopped tomatoes
¼ cup cooked turkey bacon
¼ cup chopped green onions
Pinch of red pepper flakes
Instructions
- Prepare the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9-inch pie dish or similar baking dish with olive oil or cooking spray.
- Cook the Spinach
Heat a skillet over medium heat.
Add the olive oil, onion, and garlic. Cook for about 2–3 minutes, until the onion begins to soften.
Add the chopped spinach and cook for another 1–2 minutes, just until wilted.
Remove from the heat and allow the mixture to cool slightly.
Important: If the spinach releases excess water, drain or squeeze it out. This prevents the quiche from becoming watery.
- Prepare the Egg Mixture
In a large bowl, whisk together:
Eggs
Cottage cheese
Milk
Salt
Black pepper
Italian seasoning
Paprika
Whisk until well combined.
For an extra-smooth quiche, blend the cottage cheese with the eggs and milk before adding the seasonings.
- Add the Cheese and Vegetables
Stir the mozzarella, Parmesan, cooked spinach, onion, and garlic into the egg mixture.
If using optional vegetables or cooked turkey bacon, fold them in now.
- Fill the Baking Dish
Pour the mixture evenly into the prepared pie dish.
Gently shake the dish to distribute the ingredients evenly.
- Bake
Place the dish in the preheated oven.
Bake for approximately 35–40 minutes, or until the center is set and the top is lightly golden.
The quiche should no longer jiggle significantly in the center.
- Rest Before Slicing
Remove from the oven and allow the quiche to rest for 5–10 minutes.
Slice into 6 portions and serve warm.
Recipe Tips
Drain the spinach well:
Excess moisture is the most common reason crustless quiche becomes watery.
Don’t overbake:
Overcooking can make the eggs rubbery. Remove the quiche once the center is just set.
Blend the cottage cheese:
If you don’t like visible curds, blend it with the eggs and milk until smooth.
Use full-fat cottage cheese:
It creates a particularly creamy texture, but low-fat or fat-free cottage cheese can also be used.
Let it rest:
The quiche continues to set slightly after coming out of the oven, making it easier to slice cleanly.
Serving Suggestions
Serve with:
Fresh fruit
Avocado slices
Tomato and cucumber salad
Roasted vegetables
Mixed greens
Greek yogurt
Fresh berries
Whole-grain toast
For a low-carb meal, pair it with avocado or a fresh green salad.
Easy Variations
Mushroom & Spinach
Add ½ cup sautéed mushrooms for extra savory flavor.
Mediterranean
Add chopped tomatoes, feta cheese, olives, and oregano.
Turkey Bacon
Add ¼–½ cup cooked, crumbled turkey bacon.
Broccoli & Cheddar
Replace mozzarella with shredded cheddar and add finely chopped cooked broccoli.
Spicy Spinach
Add red pepper flakes or diced jalapeño.
Extra-Protein Version
Add ½ cup cooked diced chicken or turkey.
Storage
Allow the quiche to cool completely before storing.
Place leftovers in an airtight container and refrigerate for up to 3–4 days.
Reheat individual slices in the microwave or oven until heated through.
Freezing
Crustless quiche freezes well.
Cool completely, slice into portions, and wrap each slice individually. Place in a freezer-safe container or bag.
Freeze for up to 2–3 months for best quality.
Thaw overnight in the refrigerator and reheat until hot.
Nut Information
Peanuts
None required in the standard recipe.
Tree Nuts
None required in the standard recipe.
Seeds
No seeds are required.
Dairy
Contains dairy from cottage cheese, mozzarella, Parmesan, and milk.
Eggs
Contains eggs.
Gluten
The standard recipe contains no wheat or flour and is naturally gluten-free. Check packaged cheeses and seasonings if you need strict gluten-free preparation.
Soy
No soy is intentionally added, although packaged ingredients can vary.
Sesame
No sesame is required.
Cross-Contact
If preparing this for someone with a serious food allergy, check every packaged ingredient and use clean cookware and utensils to avoid cross-contact.
Approximate Nutrition Per Serving
Based on 6 servings:
Calories: ~190
Protein: ~17 g
Carbohydrates: ~5 g
Fat: ~11 g
Fiber: ~1 g
Sugar: ~2–3 g
Nutrition is an estimate and will vary depending on the cottage cheese, milk, cheese, and optional ingredients used.
Q&A
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it.
Can I use cottage cheese straight from the container?
Yes. You can use it directly, or blend it first for a smoother, more traditional quiche texture.
Why is my quiche watery?
The most common causes are excess moisture from spinach or vegetables and undercooking. Drain vegetables well before adding them.
Can I make this without milk?
Yes. Replace the milk with an equal amount of unsweetened dairy-free milk, or simply omit it for a slightly firmer texture.
Can I use egg whites?
Yes. You can replace some or all of the whole eggs with egg whites, although the finished quiche will be leaner and slightly less rich.
Can I add meat?
Absolutely. Cooked turkey bacon, chicken, turkey, or lean ham work well. Make sure any meat is fully cooked before adding it.
Is this quiche low-carb?
Yes. The crustless version is naturally much lower in carbohydrates than traditional pastry-based quiche.
Is it high in protein?
Yes. Eggs and cottage cheese provide a substantial amount of protein, with additional protein coming from the cheeses.
Can I make it ahead of time?
Yes. Bake it up to 2 days ahead and refrigerate. Reheat individual slices when ready to serve.
Can I make mini quiches?
Yes. Divide the mixture among greased muffin cups and bake at 375°F (190°C) for approximately 18–25 minutes, checking until the centers are set.
How do I know when it’s done?
The edges should be set, the top lightly golden, and the center should have only a slight jiggle. For food safety, egg dishes should reach 160°F (71°C) internally.
Can I use a different cheese?
Yes. Cheddar, Swiss, Monterey Jack, feta, or Gruyère can be substituted depending on the flavor you want.
What vegetables work best?
Spinach, mushrooms, broccoli, bell peppers, tomatoes, zucchini, and onions all work well. Cook watery vegetables first and drain them thoroughly.
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