If you’re craving a wholesome, cozy dish that’s simple yet packed with flavor, look no further than this Delicious Cottage Cheese and Spinach Crustless Quiche Made Easy Recipe. It’s perfect for breakfast, brunch, or a light dinner, especially when you want something warm, savory, and without the fuss of a crust. I often whip this up on busy mornings or lazy weekends, and I can promise you’ll love how straightforward and satisfying it is.
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Why You’ll Love This Delicious Cottage Cheese and Spinach Crustless Quiche Made Easy Recipe
This dish strikes the perfect balance between creamy and fresh, thanks to the cottage cheese and vibrant spinach. It’s quick to prepare, needs no crust, and you’ll enjoy a toasty golden top that’s simply irresistible.
- Texture you want: Silky, fluffy eggs combined with creamy cottage cheese that feels light, not heavy.
- Flavor that pops: The earthy spinach and sharp cheddar meld beautifully, delivering a fresh-but-rich bite.
- Everyday ingredients: No fancy shopping trips here—just staples you probably have on hand already.
- Works for any night: Whether brunch, lunch, or a quick dinner, it’s a versatile winner.
Ingredient Spotlight
The magic of this Delicious Cottage Cheese and Spinach Crustless Quiche Made Easy Recipe lies in its simple ingredients that pack a punch. Using fresh spinach brings brightness, while cottage cheese keeps it moist without weighing it down. Feel free to swap ingredients to suit your pantry or cravings—I'll share my best tips below.
- Cottage Cheese: Opt for small curd cottage cheese for a creamier texture that blends nicely.
- Fresh Spinach: Always wash and drain well—excess moisture can water down the quiche.
- Cheddar Cheese: Sharpness here adds depth, but don’t go too aged or it can overpower the other flavors.
Seasonality & Sourcing
Fresh spinach shines brightest from spring through early summer but can be found year-round in most stores. When possible, buy local and organic for the best flavor and to support sustainable farming. Cottage cheese quality varies—choose brands without added stabilizers or excessive sodium. And cheddar? Artisan or farmstead cheeses often bring a richer flavor, but standard supermarket options work just fine.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 350°F (175°C) so it’s ready to go when your mixture is set. While that’s warming, give your spinach a good rinse and pat dry with a towel or spin it in a salad spinner—moisture is the enemy here because it can make your quiche soggy. Chop the onion finely to ensure it softens evenly. A common pitfall is skipping the drying step on the spinach, so be mindful of that to keep the texture perfect.
Step 2 — Cook & Build Flavor
In a skillet over medium heat, sauté the onions until translucent and fragrant, about 3–4 minutes. Then add the spinach and cook just until wilted, which usually takes a minute or two. Don’t overcook—that leads to mushy greens and excess moisture. If you notice too much liquid, drain gently or soak it up with a paper towel. Transfer this mixture to a large bowl and mix in your cottage cheese, eggs, garlic powder, salt, and pepper. Finally, fold in the cheddar cheese, save a little to sprinkle on top for that toasty finish.
Step 3 — Finish & Rest
Pour the mixture into a greased 9-inch baking dish and smooth the top. Bake for about 35–40 minutes until the edges are golden and a knife inserted comes out clean. Let it rest for at least 10 minutes before slicing—that pause lets everything set, keeping the quiche moist but firm. This resting also makes serving easier, so don’t skip it!
Troubleshooting Delicious Cottage Cheese and Spinach Crustless Quiche Made Easy Recipe
If your quiche turns out dry, it probably baked too long or the mixture lacked enough cottage cheese—just add a little more next time or consider mixing in a splash of milk. A bland quiche can be saved by boosting seasoning with freshly cracked pepper, a pinch of nutmeg, or adding herbs like thyme. If soggy, remember to drain spinach thoroughly and avoid overcooking the veggies before mixing.
Pro Tips
Having made this quiche dozens of times, I’ve learned a few tricks that make all the difference. Your oven can vary, so keep an eye toward the end of baking to avoid drying out the quiche. Fresh spinach always makes a brighter dish, so I stick with that unless I’m aiming for heartier flavor from kale.
- Heat control: Moderate oven heat ensures gentle cooking without rubbery eggs.
- Timing window: Don’t rush the resting phase—it's key for clean slices.
- Make-ahead move: Assemble the quiche and refrigerate overnight; bake fresh in the morning.
- Avoid this pitfall: Skipping spinach drying leads to a watery quiche, so pat it dry well.
Variations & Substitutions
You can easily adapt this Delicious Cottage Cheese and Spinach Crustless Quiche Made Easy Recipe to suit your taste buds or dietary needs. Swap cottage cheese for ricotta for a richer, creamier feel, or try kale instead of spinach for a more robust texture. Looking to keep it vegan? Use a plant-based egg substitute and dairy-free cheese, and season carefully for that savory punch.
Great Debates
One of the classic debates is whether to use butter or oil when sautéing the onions and spinach. Butter gives a richer, slightly nutty flavor, while olive oil keeps it lighter and sometimes healthier. I usually go with olive oil, but butter works great if you want that cozy richness. Either way, keep the heat medium to avoid burning the garlic powder and onions.
Make-Ahead, Storage & Freezing
This quiche keeps beautifully in the fridge for up to 4 days when stored in an airtight container. For best results, slice before refrigerating so you can grab individual portions easily. To freeze, wrap the backed quiche tightly in plastic wrap and aluminum foil; it will keep well for up to 2 months. Thaw in the fridge overnight and reheat gently in the oven to revive that wonderfully creamy texture.
Yield & Conversions
This recipe yields a 9-inch quiche, serving about 6 people. To double the batch, use a larger baking dish or two standard pans. Halving is easy too—just adjust the cooking time slightly and watch the edges for doneness. For metric conversions, 1 cup equals about 240 ml, and 1 tablespoon roughly 15 ml, so the math is straightforward.
Serving Ideas & Pairings
Serve your Delicious Cottage Cheese and Spinach Crustless Quiche Made Easy Recipe alongside a crisp green salad with a tangy vinaigrette or some fresh fruit to balance the richness. A dollop of Greek yogurt or a mild chutney adds a nice twist. It’s perfect with a cup of good coffee or light white wine if you’re celebrating a weekend brunch.
FAQs
Yes! For a vegan or egg-free version, use an egg substitute like a flax egg or commercial replacer. The texture will differ slightly, but it still works well when baked carefully.
Draining is optional but recommended if your cottage cheese is very watery. Too much liquid can make the quiche soggy, so a quick drain or pressing with a towel helps improve texture.
You can, but be sure to thaw it fully and squeeze out as much moisture as possible to prevent a watery quiche.
Reheat gently in a low oven (about 300°F/150°C) wrapped in foil or covered to retain moisture, avoiding microwaving which can dry out the quiche.
Notes, Tools & Special Equipment
A 9-inch round ceramic or glass baking dish works best for even heat distribution — I love my trusted Pyrex dish. A good non-stick skillet helps keep the sauté simple and clean. A salad spinner makes drying the spinach effortless, and a simple kitchen thermometer can ensure your quiche reaches a safe 160°F if you want extra baking peace of mind. No fancy tools are needed, which makes this recipe so accessible.
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Delicious Cottage Cheese and Spinach Crustless Quiche Made Easy Recipe
This Delicious Cottage Cheese and Spinach Crustless Quiche is a simple, nutritious dish perfect for any meal. Combining creamy cottage cheese, fresh spinach, eggs, and flavorful cheddar cheese, this quiche offers a low-carb, protein-packed breakfast or light lunch option without the hassle of making a crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Quiche Base
- 1 cup Cottage Cheese
- 2 cups Fresh Spinach
- 4 pcs Eggs
- 1 medium Onion
- 1 teaspoon Garlic Powder
Cheesy Finish
- 1 cup Cheddar Cheese
- to taste Salt
- to taste Pepper
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the quiche.
- Prepare the Vegetables: Finely chop the onion and wash the fresh spinach thoroughly. Sauté the onion and spinach in a non-stick skillet over medium heat until the onion is translucent and the spinach is wilted, about 5 minutes. Remove from heat and let cool slightly.
- Mix the Base Ingredients: In a large bowl, whisk the eggs. Add the cottage cheese, sautéed spinach and onion mixture, garlic powder, salt, and pepper. Stir until all ingredients are combined evenly.
- Add the Cheese: Fold in most of the cheddar cheese, reserving some to sprinkle on top before baking for a golden finish.
- Pour into Baking Dish: Lightly grease a 9-inch pie dish or similar baking pan. Pour the quiche mixture into the dish, spreading evenly.
- Bake the Quiche: Place the dish in the preheated oven and bake for 35 minutes, or until the quiche is set and the top is lightly golden. Insert a knife into the center to check doneness; it should come out clean.
- Cool and Serve: Remove from oven and allow the quiche to cool for 5 to 10 minutes before slicing. Serve warm or at room temperature.
Notes
- For a vegan version, substitute eggs with a commercial egg replacer and use dairy-free cheese alternatives.
- Ricotta cheese can be used instead of cottage cheese for a creamier texture.
- Kale can replace spinach if you prefer a heartier green.
- Add fresh herbs like thyme or parsley for enhanced flavor.
- Ensure the quiche cools slightly before slicing to maintain shape.
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