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5-Star Cottage Cheese and Spinach Crustless Quiche

Delicious 5-Star Cottage Cheese and Spinach Crustless Quiche

Try this 5-Star Cottage Cheese and Spinach Crustless Quiche for a delicious, high-protein meal that's easy to prepare and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil Feel free to substitute with any cooking oil you have on hand.
  • 1 small Onion, diced Shallots can be used for a milder flavor.
  • 1/2 Bell Pepper, diced Any mild bell pepper or even zucchini works well.
  • 2 cups Baby Spinach, chopped Frozen spinach is a great substitute if properly drained.
  • 1 1/2 cups Cottage Cheese Cream cheese or a non-dairy alternative are good substitutes.
  • 4 large Eggs Consider using egg whites for a lighter quiche.
  • 1 cup Shredded Cheddar Cheese You can swap it out for mozzarella, feta, or goat cheese.
  • 1/2 cup Milk Non-dairy options can be used for a dairy-free dish.
  • 1/2 teaspoon Garlic Powder
  • 1 teaspoon Italian Seasoning Use fresh herbs for an aromatic touch.
  • Salt Essential for seasoning, adjust according to your taste.
  • Pepper Essential for seasoning, adjust according to your taste.
Optional Toppings
  • Fresh Herbs Sprinkle freshly chopped parsley or dill for freshness.
  • Additional Cheese Sprinkle of cheese before baking or broiling.

Equipment

  • Oven
  • medium skillet
  • mixing bowl
  • 9-inch Pie Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a medium skillet, heat a tablespoon of olive oil over medium heat. Then, add the diced onion and bell pepper, sautéing for 3-4 minutes. Add chopped spinach and cook for an additional 2-3 minutes until wilted. Season with garlic powder, salt, and pepper before removing from heat.
  3. In a large mixing bowl, whisk together eggs, milk, and cottage cheese until smooth. Stir in Italian seasoning and a pinch of salt and pepper. Fold in the cooled vegetable mixture and shredded cheddar cheese.
  4. Grease a 9-inch pie dish with olive oil and pour the filling in, spreading evenly. Bake in the preheated oven for 40-45 minutes until golden and a knife comes out clean.
  5. Let the quiche cool for about 10 minutes before slicing. Serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 160mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

This quiche can be prepared the night before and baked fresh in the morning or reheated for a quick meal.

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