Mornings in our house used to be pure chaos – cereal flying, toast burning, and me desperately trying to remember where I put my coffee cup. That all changed when I stumbled upon this cottage cheese spinach quiche recipe during one particularly hectic week. As a mom of two always-on-the-go kids and a self-proclaimed breakfast skeptic (who has time to cook in the morning?!), this crustless wonder became my secret weapon. Packed with protein from cottage cheese and sneaky veggies my kids actually eat, it’s become our family’s favorite make-ahead breakfast. The best part? Even on our craziest mornings, I can slice a piece, pop it in the microwave, and know my crew is getting something wholesome to start their day.
Table of Contents
Table of Contents
Why You’ll Love This Cottage Cheese Spinach Quiche
This isn’t just another quiche recipe – it’s my go-to lifesaver for so many reasons! Here’s why I’m obsessed (and why you will be too):
- Protein powerhouse: With cottage cheese AND eggs, each slice keeps you full for hours – no mid-morning snack attacks!
- No crust = no stress: Who has time to fuss with pastry? This bakes up perfectly without it.
- Sneaky veggie win: The spinach practically disappears into the creamy texture – my kids never even notice it’s there.
- Breakfast or dinner hero: Works beautifully for brunch with friends or a quick weeknight meal with a side salad.
- Cleanup champion: One bowl, one skillet, one pan – my kind of cooking!
Ingredients for Cottage Cheese Spinach Quiche
Here’s what you’ll need to make my favorite protein-packed breakfast – trust me, every ingredient plays a special role in creating that perfect creamy texture. I’ve learned through lots of testing (and a few kitchen disasters!) that these measurements matter:
- 1 tbsp oil – Olive oil works great, but any neutral oil you have is fine
- 1 small onion, diced – About 3/4 cup when chopped – make those pieces nice and small so they blend right in
- 1/2 bell pepper, diced – Any color you like – red adds sweetness while green gives a nice bite
- 2 cups fresh baby spinach, chopped – Pack it lightly when measuring, then give it a rough chop (no one wants giant spinach leaves!)
- 1 1/2 cups cottage cheese – I use full-fat for extra creaminess, but low-fat works too
- 4 large eggs – Truly large ones – if your eggs are smaller, use 5
- 1 cup shredded cheddar cheese – Pack it gently into the measuring cup – I like sharp cheddar but any melty cheese works
- 1/2 cup milk – Whole milk makes it richest, but 2% is what I usually have on hand
- 1/2 tsp garlic powder – The unsung hero that makes everything taste better
- 1 tsp Italian seasoning – That little jar in your spice rack is finally getting some love!
- Salt and pepper to taste – Start with 1/4 tsp salt – you can always add more
How to Make Cottage Cheese Spinach Quiche
Okay, let’s get cooking! This cottage cheese spinach quiche comes together faster than you can say “second cup of coffee.” I’ve made this dozens of times (sometimes half-asleep!), and these steps guarantee perfect results every time.
Step 1: Prep the Vegetables
First, grab your favorite skillet – I use my trusty cast iron for this. Heat the oil over medium and toss in those diced onions and bell peppers. You’ll want to sauté them until they’re soft and the onions turn translucent, about 3-4 minutes. Then pile in the chopped spinach – it’ll look like a mountain at first, but watch it wilt down magically in just 2-3 minutes! Remove from heat and let it cool slightly while you mix the rest. Pro tip: If your veggies seem watery after cooking, give them a quick pat with paper towels.
Step 2: Mix the Egg and Cheese Base
Now for the creamy magic! In a big bowl, combine the cottage cheese, eggs, shredded cheddar, milk, and all those seasonings. Here’s where I grab my whisk and go to town – you want everything completely blended, with no big clumps of cottage cheese left. Don’t be shy – give it a good 30 seconds of vigorous whisking. The mixture should look smooth and slightly frothy when it’s ready. Then gently fold in your cooled veggies until they’re evenly distributed.
Step 3: Bake to Perfection
Pour your beautiful mixture into the greased pie dish and pop it in the preheated 375°F oven. Set your timer for 30 minutes, but start checking at 25 – oven temps vary! You’ll know it’s done when the edges are golden, the center barely jiggles (like firm pudding), and a knife inserted comes out clean. Mine usually takes exactly 32 minutes – but your oven might be different. Let it rest for 5 minutes before slicing – I know it’s hard to wait, but this helps it set perfectly!
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Cottage Cheese Spinach Quiche: 5-Star Protein Breakfast
A crustless quiche packed with protein and veggies, perfect for busy mornings or using up leftovers. Easy to make and family-friendly.
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
Ingredients
- 1 tbsp 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 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or quiche pan with oil.
- In a skillet over medium heat, add the oil and sauté the diced onion and bell pepper until they soften, about 3–4 minutes.
- Add the chopped spinach and cook for an additional 2–3 minutes, until wilted. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the cottage cheese, eggs, shredded cheese, milk, garlic powder, Italian seasoning, salt, and pepper. Whisk until well blended.
- Stir in the sautéed vegetables into the egg mixture.
- Pour the mixture into the prepared pie dish and spread it evenly.
- Bake for 30–35 minutes, or until the quiche is set and lightly golden on top.
- Allow to cool for a few minutes before slicing and serving.
Notes
- Use any leftover veggies you have on hand.
- Great for meal prep—store in the fridge for up to 3 days.
- Kids love it, and it’s packed with protein.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 120mg
Tips for the Best Cottage Cheese Spinach Quiche
After making this quiche more times than I can count, I’ve picked up a few tricks to make it absolutely foolproof. First, always use full-fat cottage cheese – it makes the quiche extra creamy and rich. If your veggies look wet after sautéing, pat them dry with a paper towel to avoid a soggy quiche. Want a little kick? Add a dash of hot sauce or red pepper flakes to the egg mixture. And here’s my secret weapon: let it cool for 5 minutes before slicing – it sets perfectly every time!
Looking for a savory way to use cottage cheese? This Cottage Cheese Garlic Flatbread pairs beautifully with a slice of quiche.
Variations and Substitutions
One of the things I love most about this cottage cheese spinach quiche is how forgiving it is – I’ve made dozens of versions based on what’s in my fridge! Swap the cheddar for feta or goat cheese if you want something tangier. Kale works great instead of spinach (just chop it extra fine). Dairy-free? Almond milk and dairy-free cheese work surprisingly well. Don’t have bell peppers? Throw in mushrooms or zucchini instead. This recipe is like your favorite jeans – it looks good no matter how you style it!
For a cozy, high-protein breakfast idea, try this flavorful Cottage Cheese Banana Bread with Blueberries next.
Serving and Storing Cottage Cheese Spinach Quiche
Here’s how I serve and keep this quiche tasting fresh – because let’s be real, nobody wants soggy leftovers! I love slicing it warm with a side of fresh fruit – the sweetness pairs perfectly with the savory quiche. For storage, just pop any leftovers in an airtight container in the fridge – they’ll stay delicious for 3 days. When you’re ready to enjoy, reheat slices in the microwave for about 30 seconds or in a 350°F oven for 10 minutes until warmed through. Pro tip: Add a tiny splash of milk before reheating to keep it extra moist!
If you enjoy creative twists on cottage cheese, these Pumpkin Cottage Cheese Pancake Bites are a must-make for fall mornings.
Nutritional Information
Just a quick note – these numbers can vary depending on your specific ingredients and brands. But for a general idea, each slice of this cottage cheese spinach quiche packs about 180 calories and a whopping 14g of protein to keep you going strong all morning!
Frequently Asked Questions
I get so many questions about this cottage cheese spinach quiche – here are the ones that pop up most often from my readers (and my mom friends who keep stealing the recipe)!
Can I Use Frozen Spinach?
Absolutely! Thaw it completely first, then squeeze out ALL the water – I mean really wring it out like you’re mad at it. Excess moisture is the enemy of a perfect quiche texture.
How Do I Know When the Quiche Is Done?
Look for golden edges and a center that barely jiggles when you gently shake the pan. I always do the knife test too – if it comes out clean, you’re golden (literally)!
Can I Freeze This Quiche?
You bet! Let it cool completely, then wrap slices tightly in plastic wrap. They’ll keep for 2-3 months. To reheat, pop frozen slices straight into a 350°F oven for 15-20 minutes.
Is This Quiche Gluten-Free?
Yep – since we’re skipping the crust entirely, it’s naturally gluten-free! Just double-check that your cottage cheese brand doesn’t contain any sneaky additives.
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