Are you looking for a healthy reset this week?
This Spinach Crustless Quiche is the perfect fresh start. It is light, fluffy, and incredibly filling. You will love how simple it is to make for your family.
Why You’ll Love This Recipe
This dish is a total winner for busy weeknights. It skips the heavy pastry crust entirely. This makes it naturally gluten-free and low-carb. The cottage cheese adds amazing creamy moisture and extra protein.
You can enjoy this quiche hot or cold. It is a fantastic option for your weekly meal prep. Even beginner cooks will find this recipe very approachable. It feels like a fancy brunch dish without the stress.
Simple Method
Making this quiche is as easy as whisking and baking. You only need one bowl and one skillet. The golden brown top will look beautiful on your table. It comes together in just a few easy steps. Anyone can master this high-protein meal.
Ingredients You’ll Need
These are mostly pantry staples you likely have on hand.
- 6 large eggs
- 16 oz low-fat cottage cheese
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 1/2 cup grated parmesan cheese
- 1/4 cup yellow onion, finely minced
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/8 tsp ground nutmeg
- 1 tsp olive oil
Step-by-Step
- Preheat oven to 375°F (190°C) and grease a 9-inch glass or ceramic pie dish.
- Heat olive oil in a small skillet over medium heat.
- Sauté onion and garlic until translucent, approximately 4 minutes.
- In a large mixing bowl, whisk eggs until homogeneous.
- Incorporate cottage cheese, parmesan cheese, salt, pepper, and nutmeg into the egg mixture.
- Fold in the sautéed aromatics and the well-drained spinach.
- Ensure no large clumps of spinach remain in the mix.
- Transfer the mixture into the prepared pie dish and level the surface.
- Bake for 40 to 45 minutes until the top is lightly browned.
- Allow the quiche to rest for 10 minutes before slicing.
Best Ways to Enjoy It
Serve this quiche warm with a fresh side salad. A light lemon vinaigrette pairs beautifully with the spinach. You could also serve it with fresh seasonal fruit. It makes a satisfying lunch or a light dinner. Pack leftovers into containers for easy weekday meals.
Keep It Fresh
Store any leftovers in the fridge for up to four days. Keep them in an airtight container to maintain freshness. You can reheat slices in the microwave for a minute. For a better texture, use a 350°F oven for ten minutes. This quiche holds up well for busy mornings.
Tips for Best Results
- Squeeze the spinach very dry to avoid a soggy quiche.
- Use a clean kitchen towel to wring out every drop.
- Don’t skip the pinch of nutmeg for classic flavor.
- Let the quiche rest so the proteins can set properly.
- Sauté the onions well for a tender texture in every bite.
- Check the internal temperature to ensure it reaches 160°F.
- Grease your pie dish well to prevent sticking.
Ways to Switch It Up
- Add some crumbled feta for a salty tang.
- Swap the spinach for sautéed kale or Swiss chard.
- Stir in some diced red bell peppers for extra color.
- Use sharp cheddar instead of parmesan for a bolder taste.
Common Questions
Can I use fresh spinach instead of frozen?
Yes, but you must sauté it first. Fresh spinach has a lot of water. Cook it down and squeeze it dry before adding.
Will the cottage cheese be chunky?
The curds melt slightly during baking. It creates a tender, creamy texture that is very pleasant. If you prefer, you can blend the cheese first.
I hope this simple quiche brings a little ease to your kitchen. It is such a nourishing way to start your day or end your evening. Enjoy every bite of this fresh, protein-packed meal!
— Katie Wood
Ingredients
- 6 large egg s
- 16 oz low -fat cottage cheese
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 1/2 cup grated parmesan cheese
- 1/4 cup yellow onion, finely minced
- 2 cloves garlic , minced
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/8 tsp ground nutmeg
- 1 tsp olive oil
Instructions
- Preheat oven to 375°F (190°C) and grease a 9-inch glass or ceramic pie dish.
- Heat olive oil in a small skillet over medium heat; sauté onion and garlic until translucent, approximately 4 minutes.
- In a large mixing bowl, whisk eggs until homogeneous.
- Incorporate cottage cheese, parmesan cheese, salt, pepper, and nutmeg into the egg mixture.
- Fold in the sautéed aromatics and the well-drained spinach, ensuring no large clumps of spinach remain.
- Transfer the mixture into the prepared pie dish and level the surface with a spatula.
- Bake for 40 to 45 minutes, or until the internal temperature reaches 160°F (71°C) and the top is lightly browned.
- Allow the quiche to rest at room temperature for 10 minutes to set the proteins before slicing.
