Cottage Cheese & Spinach Crustless Quiche

A refined bake that balances bright greens with creamy tang, the Cottage Cheese & Spinach Crustless Quiche is an elegant light supper or sophisticated brunch centerpiece. The custard sets silky without a crust, letting cottage cheese lend both texture and a gentle, lactic tang. For a related variation that leans even lighter, see our crustless spinach and cottage cheese quiche for another refined approach to crustless baking.

Why Make This Recipe

• Effortless Yet Elegant: Quick to assemble but composed and polished on the plate.
• Minimal Ingredients: Pantry-friendly staples deliver layered flavor without fuss.
• Impressive Flavor: Cottage cheese gives a creamy tang while spinach and herbs keep it bright.

This version elevates a simple quiche by using cottage cheese for a lusciously textured custard and fresh herbs for aromatic lift. It browns delicately on top for a slight nuttiness that contrasts the tender interior. For more cottage-cheese-forward ideas, explore delicious and easy cottage cheese recipes.

Ingredients

Base

• 6 large eggs — room temperature
• 1 1/2 cups small-curd cottage cheese — drained slightly for a firmer custard
• 1/2 cup whole milk or light cream — room temperature

Vegetables & Aromatics

• 6 oz fresh baby spinach — washed, stems removed, roughly chopped
• 1 small shallot — finely diced (or 1/4 small onion)
• 1 clove garlic — minced

Cheese & Herbs (topping / flavor)

• 1/2 cup grated Gruyère or sharp white cheddar — for browning and savory depth
• 2 tbsp finely chopped fresh chives or parsley — finely chopped

Seasoning & Finish

• 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper
• Pinch of grated nutmeg (optional) — freshly grated for warmth
• 1 tbsp unsalted butter — for sautéing, at room temperature

Precision notes: use room-temperature eggs and dairy for a smooth custard; squeeze excess water from spinach after wilting; grate cheese finely for even melting.

How to Make Cottage Cheese & Spinach Crustless Quiche

1. Preheat the oven to 350°F (175°C). Butter a 9-inch pie dish or a shallow gratin pan and set aside. (Tip: an oven-safe nonstick pan makes release effortless.)
2. Warm a tablespoon of butter in a skillet over medium heat. Add shallot and cook until translucent and fragrant, about 2–3 minutes. Add garlic and stir 30 seconds until aromatic. (Sensory cue: the pan should smell sweet and savory, with softened shallot.)
3. Add the chopped spinach and sauté until just wilted and bright green, 1–2 minutes. Remove from heat and let cool slightly. (Mini-tip: squeeze wilted spinach in a towel to remove excess moisture for a firmer custard.)
4. In a large bowl, beat the eggs until homogenous and pale. Whisk in the cottage cheese, milk (or cream), salt, pepper, and a pinch of nutmeg. Stir until the mixture is smooth but still slightly textured from cottage cheese curds.
5. Fold the cooled spinach and shallot into the egg mixture, then fold in half the grated cheese. The filling should coat the back of a spoon and pour slowly — not watery, not stiff.
6. Pour the mixture into the prepared dish. Scatter the remaining grated cheese evenly on top for a golden, savory crust. Smooth the surface gently.
7. Bake in the center of the oven until the quiche is set and lightly golden on top, 35–45 minutes. A thin knife inserted near the center should come out mostly clean with a slight custard clinging. (Sensation: the top should be springy, the edges pulling slightly from the dish.)
8. Let the quiche rest 10–15 minutes before slicing to finish setting and to allow flavors to settle. (Pro tip: rest time improves texture and makes slicing cleaner.)

How to Serve Cottage Cheese & Spinach Crustless Quiche

Slice into generous wedges and present on warm plates. Garnish with a scatter of finely chopped chives, a few microgreens, and a light drizzle of extra-virgin olive oil or a whisper of lemon-infused oil. Serve with a simple dressed baby-arugula salad and thinly sliced radishes for a crisp, peppery counterpoint.

How to Store Cottage Cheese & Spinach Crustless Quiche

Cool completely at room temperature no longer than two hours, then cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days. To reheat, warm individual slices in a 350°F oven for 10–12 minutes until heated through (this preserves a crisp top); avoid the microwave if you want to maintain texture.

Tips to Make Cottage Cheese & Spinach Crustless Quiche

• Drain spinach thoroughly after cooking: excess water thins the custard.
• Use room-temperature eggs and dairy to reduce curdling and ensure a smooth set.
• Let it rest before slicing—resting firms the custard and concentrates flavor.
• For extra richness, swap half the milk for crème fraîche or light cream.

Variation (if any)

• Smoked salmon & dill: fold in 3–4 oz flaked smoked salmon and 2 tsp fresh dill; omit nutmeg.
• Mushroom & thyme: sauté 6 oz sliced cremini mushrooms until deeply browned and add 1 tsp fresh thyme.
• Goat cheese & sun-dried tomato: swap cottage cheese for 1 cup creamed goat cheese and fold in chopped sun-dried tomatoes and basil for a savory-sweet lift.

FAQs

How long will this quiche keep in the fridge?

Refrigerated in an airtight container, the quiche will stay good for up to 4 days. Reheat in a moderate oven to preserve texture.

Can I freeze slices of this crustless quiche?

Yes. Freeze cooled, wrapped slices for up to 2 months. Thaw overnight in the fridge, then reheat slowly in the oven.

Can I use frozen spinach?

You can, but thaw and squeeze dry before using to avoid excess moisture. Fresh spinach gives a brighter color and fresher flavor.

Is cottage cheese suitable for a silky custard texture?

Yes—small-curd cottage cheese creates a creamy, slightly textured custard that contrasts nicely with a browned top. Blend briefly for an ultra-smooth finish.

Conclusion

This Cottage Cheese & Spinach Crustless Quiche delivers a quietly sophisticated plate: creamy, herb-lifted custard with a golden, slightly nutty top and vivid green pockets of spinach. It’s straightforward to prepare, stores well, and adapts elegantly to upgrades like smoked salmon or mushrooms. If you’d like another take or additional inspiration, see Crustless Cottage Cheese Quiche with Spinach – Amee’s Savory Dish for a complementary perspective. Share your results and tell us: how would you make this dish your own?

Cottage Cheese & Spinach Crustless Quiche

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: chef-ava
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Description

An elegant crustless quiche featuring creamy cottage cheese and vibrant spinach, perfect for a light supper or sophisticated brunch.

---

Ingredients

Scale 1x2x3x

• 6 large eggs, room temperature
• 1 1/2 cups small-curd cottage cheese, drained slightly
• 1/2 cup whole milk or light cream, room temperature
• 6 oz fresh baby spinach, washed and roughly chopped
• 1 small shallot, finely diced
• 1 clove garlic, minced
• 1/2 cup grated Gruyère or sharp white cheddar
• 2 tbsp finely chopped fresh chives or parsley
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Pinch of grated nutmeg (optional)
• 1 tbsp unsalted butter, for sautéing

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9-inch pie dish or gratin pan.
2. Warm 1 tbsp butter in a skillet over medium heat. Add shallot and cook until translucent, about 2–3 minutes. Add garlic and stir 30 seconds.
3. Add the chopped spinach and sauté until just wilted, 1–2 minutes. Remove from heat and let cool slightly.
4. In a large bowl, beat the eggs until pale, then whisk in cottage cheese, milk (or cream), salt, pepper, and nutmeg until smooth.
5. Fold in the cooled spinach and shallot, then half the grated cheese.
6. Pour the mixture into the prepared dish and scatter the remaining cheese on top.
7. Bake until set and lightly golden, 35–45 minutes. Let rest for 10–15 minutes before slicing.

Notes

Use room-temperature eggs and dairy for a smoother custard. Drain spinach thoroughly to avoid excess moisture.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Brunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 4g
• Sodium: 500mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 300mg