Crustless Spinach Cottage Cheese Quiche - Easy 30-Minute Recipe
This protein-packed crustless quiche combines frozen spinach, cottage cheese, and Parmesan for a fluffy, satisfying dish that's perfect for breakfast, brunch, or light dinner. The cottage cheese adds extra creaminess while keeping it lighter than traditional quiche. Roasted red peppers provide sweet, smoky flavor and vibrant color. Ready in just 30 minutes with minimal prep, it's an ideal make-ahead option that tastes great warm or cold.
Ingredients
- 10 ounces frozen spinachfresh spinach10 oz frozen = 1 lb fresh, cooked and drainedvegetarian
Use 1 lb fresh spinach, sauté until wilted, drain well
Full guide → - 6 large eggs
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- 1 cup cottage cheese
- ¼ cup Parmesan cheese, gratednutritional yeast1/4 cup Parmesan = 2 tbsp nutritional yeastvegandairy-free
For dairy-free version
Full guide → - ¼ cup roasted red pepper, chopped from jar, plus more for toppingsun-dried tomatoes1:1 ratiovegetarian
Different flavor but similar color impact
- fresh ground black pepper(optional)
Instructions
- 1
Preheat oven to 375°F and grease a 9-inch round pie dish
- 2
Place frozen spinach in a colander and run warm water over it until thawed, then squeeze out excess liquid with your hands
- 3
Whisk eggs in a large bowl, then stir in oregano, salt, garlic powder, cottage cheese, Parmesan cheese, spinach, and roasted red pepper
- 4
Add fresh ground black pepper to taste
- 5
Pour egg mixture into prepared pie dish and sprinkle top with additional chopped roasted red pepper
- 6
Bake for 25 to 30 minutes until set in center and golden around edges
- 7
Allow to rest for at least 15 minutes before serving
Tips
Squeeze spinach thoroughly to prevent a watery quiche - use clean kitchen towels if needed for extra moisture removal.
Let the quiche rest for 15 minutes after baking to help it set properly and make slicing easier.
This quiche tastes great at any temperature - serve warm, at room temperature, or cold from the fridge.
Good to Know
Refrigerate for up to 5 days. Can be eaten cold, at room temperature, or rewarmed.
Can be made 1-2 days in advance. Stores well refrigerated and reheats nicely.
Great for breakfast, brunch, or light dinner. Try in a sandwich for a portable option.
Common Mistakes
Don't skip squeezing the spinach dry or the quiche will be watery
Let it rest 15 minutes after baking to avoid a runny center when slicing
Substitutions
Dairy-Free Swaps
For dairy-free version
Full guide →General Alternatives
Use 1 lb fresh spinach, sauté until wilted, drain well
Full guide →Different flavor but similar color impact
FAQ
Can I use fresh spinach instead of frozen?
Yes, use 1 pound fresh spinach. Sauté until wilted, then drain and squeeze out excess moisture just like the frozen version.
How long will this keep in the refrigerator?
Store covered in the refrigerator for up to 5 days. It tastes great cold, at room temperature, or gently rewarmed.
Can I freeze this quiche?
Yes, wrap well and freeze for up to 3 months. Thaw overnight in refrigerator before serving or reheating.