This crustless quiche is fluffy, creamy, and naturally gluten-free. Cottage cheese adds protein and creaminess without heaviness, while spinach brings freshness and color. Great hot or cold!
🧂 Ingredients
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1 cup cottage cheese
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4 large eggs
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1½ cups fresh spinach, chopped
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½ cup shredded cheese (cheddar, mozzarella, or feta)
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¼ cup onion, finely chopped
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1 clove garlic, minced
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2 tbsp olive oil or butter
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¼ tsp salt
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¼ tsp black pepper
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¼ tsp nutmeg (optional)
🔪 Instructions
1️⃣ Prep
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Preheat oven to 375°F (190°C).
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Grease an 8-inch pie dish or small baking dish.
2️⃣ Sauté
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Heat olive oil in a pan.
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Sauté onion until soft.
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Add garlic and spinach; cook just until wilted.
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Remove from heat.
3️⃣ Mix
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In a bowl, whisk eggs.
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Stir in cottage cheese, salt, pepper, nutmeg, and shredded cheese.
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Fold in spinach mixture.
4️⃣ Bake
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Pour mixture into prepared dish.
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Bake 35–40 minutes, until set and lightly golden.
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Let rest 5–10 minutes before slicing.
🍽️ Serving Suggestions
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Serve with a fresh green salad
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Pair with roasted vegetables
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Enjoy as a grab-and-go breakfast
❓ Q & A
Q: Can I blend the cottage cheese?
Yes! Blending makes the quiche extra smooth and custardy.
Q: Can I make it ahead?
Absolutely — store in the fridge up to 4 days.
Q: Can I freeze it?
Yes. Cool completely, wrap well, and freeze up to 2 months.
Q: How do I make it low-fat?
Use low-fat cottage cheese and reduce shredded cheese
