Can you use cottage cheese instead of cream in quiche?

Yes! Cottage cheese is a fantastic substitute for cream. It adds a creamy texture and boosts protein without the extra fat and calories. That’s why this cottage cheese and spinach crustless quiche feels so rich—without any heavy cream involved.

How do you keep a crustless quiche from getting watery?

To avoid a soggy quiche, sauté your vegetables first to release extra moisture, and don’t skip the resting time after baking. Letting the quiche sit for 5–10 minutes helps it set fully before slicing.

Is cottage cheese quiche healthy?

Absolutely. This quiche is loaded with protein, calcium, and fiber. Cottage cheese is low in fat but high in nutrients, and the fresh spinach and vegetables make each slice a healthy choice for breakfast or lunch.

Can I make this crustless quiche ahead of time?

Yes, it’s great for meal prep. You can make it a day or two in advance and store it in the fridge. It also freezes well—just reheat before serving for a quick, healthy meal on busy days.

Cottage Cheese and Spinach Crustless Quiche (Easy, Protein-Packed Breakfast)

Name: Cottage Cheese and Spinach Crustless Quiche
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 1/2 bell pepper, diced; 2 cups fresh baby spinach, chopped; 1 1/2 cups cottage cheese; 4 large eggs; 1/2 cup shredded cheddar cheese (or half cheddar, half mozzarella); 1/2 cup milk; 1/2 teaspoon garlic powder; 1 teaspoon Italian seasoning; Salt and pepper to taste

Ingredients

Scale

1 tablespoon olive oil

1 small onion, diced

1/2 bell pepper, diced

2 cups fresh baby spinach, chopped

1 1/2 cups cottage cheese

4 large eggs

1/2 cup shredded cheddar cheese (or half cheddar, half mozzarella)

1/2 cup milk

1/2 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish.

2. In a skillet, heat the olive oil over medium heat. Sauté onion and bell pepper for 5 minutes.

3. Stir in chopped spinach and cook until wilted, about 2 minutes. Remove from heat.

4. In a large bowl, whisk together cottage cheese, eggs, milk, garlic powder, Italian seasoning, salt, and pepper.

5. Fold in the sautéed vegetables and shredded cheese.

6. Pour the mixture into the prepared pie dish and spread evenly.

7. Bake for 35–40 minutes until set and golden on top.

8. Let cool for 5–10 minutes before slicing and serving.

Notes

Feel free to swap spinach with kale or add cooked bacon for extra flavor. This quiche is great for meal prep and freezes well.

Author: EmilyFrost
Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 2g
Sodium: 290mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 13g
Cholesterol: 120mg