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
1 cup cottage cheese
4 large eggs
1½ cups fresh spinach, chopped
½ cup shredded cheese (cheddar, mozzarella, or feta)
¼ cup onion, finely chopped
1 clove garlic, minced
2 tbsp olive oil or butter
¼ tsp salt
¼ tsp black pepper
¼ tsp nutmeg (optional)
🔪 Instructions
1️⃣ Prep
Preheat oven to 375°F (190°C).
Grease an 8-inch pie dish or small baking dish.
2️⃣ Sauté
Heat olive oil in a pan.
Sauté onion until soft.
Add garlic and spinach; cook just until wilted.
Remove from heat.
3️⃣ Mix
In a bowl, whisk eggs.
Stir in cottage cheese, salt, pepper, nutmeg, and shredded cheese.
Fold in spinach mixture.
4️⃣ Bake
Pour mixture into prepared dish.
Bake 35–40 minutes, until set and lightly golden.
Let rest 5–10 minutes before slicing.
🍽️ Serving Suggestions
Serve with a fresh green salad
Pair with roasted vegetables
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
