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Cottage Cheese & Spinach Crustless Quiche for Effortless Brunch
16 December 2025
40
total time
4
servings
40 kcal
calories
Introduction
Who says brunch has to be fussy? This cottage cheese & spinach crustless quiche offers a comforting, protein-packed one-pan dish that bakes up golden and light. It is friendly to weekend brunch crowds and perfect for meal-prep lovers looking for something that reheats well. The base is simple: cottage cheese whisked with eggs to create a custardy, soufflé-like texture, folded with bright spinach, gentle onion notes, and a little grated cheese for melt and color. Because it’s crustless, there’s less fuss and fewer calories than a traditional quiche, while still delivering satisfying depth of flavor. You can customize with greens, herbs, and a splash of cream or yogurt if you like a creamier finish. The result is versatile enough for brunch, lunch, or a light dinner. It can be served warm or at room temperature, making it ideal for potlucks, picnics, or a quick make-ahead meal for busy mornings. In this guide, you’ll find practical steps to assemble the batter, tips for keeping the texture light yet sturdy, and variations that suit vegetarian, lactose-free, or gluten-free diets. Whether you’re feeding two or a small crowd, this crustless quiche comes together with pantry staples and creates a satisfying dish that feels indulgent without being heavy.
Gathering Ingredients
To assemble this crustless quiche, you’ll need a handful of pantry staples and a few fresh ingredients. The main star is cottage cheese—opt for a smooth, creamed variety rather than chunky curds for a silkier custard. Pair it with eggs to create structure, and fold in plenty of spinach for color and nutrition. The cheese adds flavor and a touch of melt. You may switch to lactose-free cottage cheese if needed, or use a dairy-free alternative plus nutritional yeast for cheesy notes. For a brighter finish, choose a light yogurt or a splash of milk to loosen the base if your cottage cheese seems very thick. Fresh spinach should be washed and coarsely chopped; if you’d like more bite, you can sauté the greens very briefly to reduce moisture. Grated cheese on top or folded into the batter adds a golden crust and a savory aroma. Salt, pepper, and a pinch of nutmeg or garlic powder give depth without overpowering the delicate flavors. Optional add-ins include sautéed mushrooms, chopped chives, or sun-dried tomatoes for a tangy note. Before you start, set out your baking pan, a whisk, and a sturdy spatula. If you’re cooking for kids or guests with dietary restrictions, consider substitutions: low-fat cottage cheese, plant-based milks, or extra greens to keep the dish feeling light. With these ingredients, you’re ready to craft a nourishing, crowd-pleasing brunch dish.
Equipment & Prep
With the ingredients assembled, gear up for an effortless bake. Preheat the oven to 375°F (190°C) so it’s hot and ready by the time you finish the batter. Lightly grease a 9-inch pie dish or a shallow quiche pan to ensure clean slices and easy lifting. If you have a nonstick pan, you can skip extra oil; otherwise, a light spray helps. Prepare the spinach by washing thoroughly and roughly chopping; this creates vibrant color and reduces the need for long cooking. If the leaves are large, give them a quick chop to ensure even distribution in the batter. For extra moisture control, squeeze lightly or wilt the spinach in a dry pan for a minute, then pat dry. Gather your bowls, a whisk, a spatula, and a measuring cup to keep the process smooth. Having all tools ready avoids last-minute scrambling. As you prep, consider your add-ins: onions should be sautéed until translucent, mushrooms browned, and sun-dried tomatoes rinsed to balance any excess oil. And finally, choose the dairy path you prefer: stick to cottage cheese and a splash of milk for a creamy base, or use a dairy-free option if needed. This prep stage is all about organization, so your batter comes together quickly and the quiche bakes evenly.
Batter Basics
Creating a light, cohesive batter is the key to a crustless quiche that feels indulgent yet keeps its structure. In a large bowl, blend your cottage cheese until smooth and creamy; this breaks up any lumps and creates a silkier texture in the final quiche. Beat in eggs one at a time, allowing each addition to fully incorporate before adding the next. The eggs provide the vital structure, while the cottage cheese lends moisture and protein. Fold in the chopped spinach so it’s evenly distributed, ensuring every bite has vibrant greens. Add grated cheese; a mix of sharp cheddar or Swiss offers depth and color, while a touch of mozzarella can help with melt. Season the mixture with salt, pepper, and a pinch of nutmeg or garlic powder to add warmth without overpowering the delicate flavors. If you’d like extra richness, whisk in a tablespoon or two of light cream or yogurt, but keep the batter thick enough to hold its shape. At this stage, you can fold in optional extras such as sautéed mushrooms, sun-dried tomatoes, or chopped chives. The goal is a well-balanced batter that pours smoothly into the pan and bakes into a custard with a lightly set center and a golden edge. When ready, scoop the batter into the prepared pan and smooth the top for even cooking.
Cooking Process
Pour the batter into the prepared pan, smoothing the surface with the back of a spatula so the quiche cooks evenly. Place the pan on a baking sheet to catch any spills and to help with even heat distribution. Bake in the preheated oven for about 35–40 minutes, or until the edges are lightly golden and the center is just set with a gentle jiggle. If you notice the top browning too quickly, tent loosely with a piece of foil and continue baking. For a crisper edge, you can bake a few minutes longer, but be careful not to overcook, or the center may become dry. Once out of the oven, let the quiche rest for 10 minutes; this rest period allows the custard to finish setting and makes slicing easier. While it rests, you can prepare a simple side salad or a quick drizzle of olive oil and lemon to brighten the flavors. If you’re making this ahead, you can refrigerate the batter and bake later, or bake and refrigerate slices for quick reheating. The result is a gentle, custardy slice with a savory spinach accent that’s perfect for brunch or a light lunch and pairs nicely with a fresh green salad or fruit. ,image{}},null},{}],{}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}] }{
Flavor Variations & Tips
This crustless quiche is a blank canvas that welcomes a range of flavors without needing a crust. If you like a little brightness, add finely chopped fresh herbs such as dill, chives, parsley, or basil to the batter. For a Mediterranean twist, fold in small cubes of roasted red pepper and a scatter of black olives, then swap cheddar for feta to echo the flavors. Mushrooms, sautéed onions, or leeks bring savoriness, while sun-dried tomatoes add a chewy tang. If you’re aiming for a lighter version, reduce the cheese by half and increase greens or add finely chopped spinach stems for texture. For a dairy-free option, use a plant-based cottage cheese alternative, and opt for nutritional yeast to echo the cheesy notes. If you want extra protein, swirl in a tablespoon of Greek yogurt or a splash of milk while keeping the batter thick enough to hold its shape. You can also experiment with spices like smoked paprika, ground cumin, or a pinch of cayenne for a subtle kick. The key is balancing moisture and binding: too much liquid and the quiche won’t set; too little and it can feel dense. Taste as you go, and adjust salt and pepper accordingly. This approach makes the dish adaptable for vegetarians, lactose-free diners, or anyone who loves a quick, flexible brunch option.
Baking & Resting
Baking is where the magic happens, turning a simple batter into a cohesive, sliceable quiche. After pouring the batter into the prepared pan, slide it into the preheated oven and bake for roughly 35–40 minutes. The edges should be lightly golden, and the center should be set with only a faint jiggle when you gently shake the pan. If the top browns too quickly, loosely tent the quiche with foil to prevent overcooking while the center finishes. Once out of the oven, allow the quiche to rest for at least 10 minutes; this resting period helps the custard firm up, making slices cleaner and more stable. If you prefer a crisper crustless bite, you can give it a few extra minutes in the oven, but monitor carefully to avoid drying the center. Serve warm for a comforting bite, or cool to room temperature for a more delicate texture. Leftovers are ideal for quick breakfasts or lunches; refrigerate in an airtight container for up to 3 days, or freeze individual portions for future brunches. Reheat gently in the oven or microwave, and consider pairing with a bright green salad, fresh fruit, or a dollop of yogurt to balance the richness. This recipe is designed for flexibility, so feel free to adapt it to your schedule and pantry while maintaining a delicious, crowd-pleasing result.
Final Presentation
A crustless quiche can shine on a brunch table when plated thoughtfully. Slice the quiche into clean wedges and arrange them on warm plates. A light drizzle of olive oil or a squeeze of lemon can brighten the flavors, while a sprinkle of freshly chopped herbs adds color and aroma. For a more polished look, serve with a small side salad of mixed greens, cucumber ribbons, and cherry tomatoes to echo the spinach within the quiche. A few peppery greens, like arugula, provide contrast in texture. If you’re entertaining, consider placing a ramekin of yogurt or sour cream nearby for dipping or a touch of extra creaminess. The beauty of a crustless quiche is its versatility; it pairs well with fresh fruit, a crusty loaf, or even a simple green smoothie for a balanced brunch. Whether you’re serving a small family or a crowd, this dish offers satisfaction without heaviness. Leftovers can be repurposed into a lunch bowl with roasted vegetables, a dollop of yogurt, and a few crisp herbs for brightness. This final presentation focuses on clean, natural styling that keeps the quiche the star while inviting guests to serve themselves with ease and joy. “, image: {description: “Slices of crustless quiche plated on white plates with fresh herbs and olive oil drizzle,” midjourney_prompt:
Make-Ahead & Storage
This crustless quiche lends itself to make-ahead meals and flexible storage. If you’re hosting a crowd, bake the quiche and let it cool completely, then refrigerate in airtight slices for up to 3–4 days. Reheat slices gently in the oven at 325°F (165°C) until warmed through, or briefly in the microwave for a quick finish. For longer storage, freeze portions individually wrapped in parchment or foil; they’ll keep well for up to 2–3 months. Thaw overnight in the fridge and rewarm in the oven until hot in the center. If you’re planning to freeze, consider slightly underbaking the quiche so it maintains a tender texture after reheating. For a fresh finish, drizzle with a little lemon juice or olive oil just before serving to brighten flavors that settle during storage. This approach makes it easy to enjoy a homemade brunch dish all week long, with enough versatility to accommodate different tastes or dietary needs without sacrificing convenience or flavor. By planning ahead, you can have a comforting, protein-rich crustless quiche ready to serve whenever a brunch or lunch craving hits.”}]}]}]}]}]}]}]}]]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}}}]}]}]}]}]}]}]]}]}]}]}]}]}}}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}]]}]}]}]}]}]}]}]}]}]}]}]}]}]}]}}}]}]}]}]}]}]]]}]}]}]}]}]}}}}]}]]}}}}}}}}}}}}}}}}}} }]}}}}{
Cottage Cheese & Spinach Crustless Quiche for Effortless Brunch
Whip up a protein-packed crustless quiche with cottage cheese and spinach for a light, flavorful brunch that reheats beautifully.
total time
40
servings
4
calories
40 kcal
ingredients
- 1 cup cottage cheese 🧀
- 2 cups fresh spinach, chopped 🥬
- 3 large eggs 🥚
- 1/2 cup milk 🥛
- 1/4 cup grated Parmesan 🧀
- 1/4 cup shredded mozzarella (or cheddar) 🧀
- 1 tablespoon olive oil đź«’
- Salt, pepper, and a pinch of nutmeg 🧂
instructions
- Preheat the oven to 375°F (190°C) and grease a 9-inch (23 cm) pie dish 🍽️.
- Heat olive oil in a skillet and sauté spinach just until wilted, then set aside 🥬.
- In a large bowl, whisk together eggs, cottage cheese, milk, Parmesan, salt, pepper, and nutmeg until smooth 🥚🧀.
- Stir in the wilted spinach and the shredded cheese until evenly distributed 🥗🧀.
- Pour the filling into the prepared dish and smooth the top with a spatula đź«™.
- Bake for 25–30 minutes, or until the quiche is set and the edges are lightly golden 🕒✨.
- Let rest for 5 minutes before slicing; serve warm or at room temperature 🍽️.
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