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I’m so excited to share this crustless cottage cheese quiche with you! This healthy, high-protein quiche is made with frozen spinach, eggs, and cottage cheese for a lightened-up twist on a classic. It’s fluffy, flavorful, and perfect for breakfast, brunch, or meal prep.
Over two decades ago, I found a Weight Watchers spinach and cottage cheese quiche recipe that I made constantly. Years later, I couldn’t locate the recipe, so I recreated it with my own spin. The result is this delicious quiche that’s even better than the original! For more high-protein breakfasts, try our cottage cheese egg bake, cottage cheese egg bites, and green chile egg casserole next!
🔍 Quick Look: Cottage Cheese Quiche
- ⏱️ Prep Time: 20 minutes
- ⏱️ Cook Time: 50 minutes
- 🕒 Total Time: ~1 hour, 10 minutes
- 🍽 Calories: ~231 kcal per serving
- 👥 Servings: 4 servings
- 🥣 Key Ingredients: Cottage cheese, eggs, spinach
- 📖 Dietary Information: High-protein, gluten-free, low-carb
- 👩🍳 Cook Method: Baked
- ⭐ Difficulty: Easy
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Why You Will Love This Recipe
- Easy to Make: This quiche is quick and easy to make with simple ingredients.
- Healthy: It’s made without milk or heavy cream, but still rich and satisfying.
- High-Protein: Cottage cheese adds creaminess while boosting the protein.
- Packed with Flavor: Spinach, sautéed onions, garlic, basil, and feta give it delicious Mediterranean-inspired flavor.
- Great for Meal Prep: Make it ahead and enjoy leftovers all week. It stores well in the fridge.
- Crustless: You won’t even miss the crust! Skipping it keeps this recipe naturally low-carb and keto-friendly. For more delicious crustless quiche recipes with cottage cheese, try our crustless sausage quiche, crustless bacon and cheese quiche, and crustless ham and cheese quiche next!
“This quiche is so good!! The cottage cheese makes it so creamy. Thanks for this great recipe!”
– michelle
Key Ingredients
- Onion: Use diced white or sweet onion. Sauté the onions in a pan before adding them.
- Cottage Cheese: Use fat-free, low-fat, or full-fat cottage cheese in this quiche.
- Spinach: Thaw and drain the frozen spinach.
- Feta: I love the addition of feta cheese in this quiche. You can use fat-free, light, or regular feta.
- Basil: Chopped fresh basil adds incredible flavor to this quiche.
- Eggs: Whisk six eggs for this quiche recipe.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Garlic Variation: You can use 1/2 teaspoon of garlic powder instead of two crushed garlic cloves. In this case, just sauté the onions, and add the garlic powder when you add the salt and pepper.
- Fresh Spinach: If you don’t have frozen spinach, use one cup of chopped fresh spinach instead.
- Dried Basil: If you don’t have fresh basil, you can use 1/2 teaspoon of dried basil. However, we recommend using fresh basil because it adds incredible flavor.
- Tomatoes Variation: You can use either chopped fresh tomatoes or sun-dried tomatoes in this quiche. If using sun-dried tomatoes, soak them in hot water to rehydrate, then drain and chop. Since their flavor is more concentrated, use half the amount, about 1/4 cup.
- Cheese to Use: We enjoy using feta cheese in this quiche. However, shredded mozzarella, grated Parmesan, or cheddar cheese are other great options. Or, use any cheese you like the flavor of.
How To Make Crustless Cottage Cheese Quiche
- Thaw the frozen spinach and place it in a strainer to drain it. Drain it and squeeze to remove all the excess liquid.
- Lightly spray a non-stick pan with olive oil. Then, add the diced onion and crushed garlic cloves to the pan. Sauté the onions and garlic until the onions are translucent and the garlic is cooked.
- Add the cottage cheese, thawed and drained spinach, chopped tomatoes, crumbled feta, chopped basil leaves, salt, pepper, and cooked onions and garlic to a large bowl. Next, mix these ingredients.
- Whisk the eggs in a bowl. Then, pour them into the bowl with the rest of the ingredients.
- Thoroughly mix all the ingredients.
- Spray the baking dish with olive oil. Then, pour the quiche mixture into the baking dish. For a beautiful presentation, add four to five tomato slices on top before baking.
- Bake the quiche at 350°F for 45-55 minutes. After that, let it slightly cool, slice it, and enjoy!
Expert Tips
- What Size Baking Dish to Use: Cook this quiche in a 9-inch round baking dish that is 2 inches deep.
- Mix the Ingredients: Before adding the whisked eggs to the bowl, thoroughly mix them to evenly distribute all the ingredients. Don’t over-mix after adding the eggs, but combine the ingredients.
- Drain the Spinach: If you use frozen spinach, make sure to thoroughly drain it and squeeze all the excess liquid out. You don’t want a watered-down quiche.
- Cook the Onion: Don’t just add the diced onion to the quiche. Instead, sauté it in a pan first for the best flavor.
- Don’t Sauté the Spinach: Only sauté the onions and garlic. You don’t need to sauté the spinach as it will cook in the quiche.
Serving Suggestions
Once done, slice this quiche and serve it on individual plates or enjoy it as part of a brunch platter. I love sprinkling with additional fresh chopped basil and feta over top before serving. This quiche would be delicious served alongside our strawberry goat cheese salad, shaved Brussels sprout salad, air fryer diced potatoes, roasted vegetables, crispy air fryer green beans, a fruit salad, or toasted bread.
Cottage Cheese Quiche FAQs
Is Cottage Cheese Quiche Healthy?
Yes, this quiche is healthy. It is lightened up and crustless! Also, there is no cream, milk, or butter in this recipe. The cottage cheese adds even more protein and makes it delicious and creamy.
Can I Put Cottage Cheese in Quiche?
Yes! You can put cottage cheese in a quiche. It makes the quiche filling creamy, adds more protein, and eliminates the need for milk or cream.
How Long Does Cottage Cheese Quiche Last?
This quiche will last for 3-4 days when stored in an airtight container in the refrigerator.
Can You Freeze Cottage Cheese Quiche?
We don’t recommend freezing this quiche, as the cottage cheese may alter the texture once frozen. However, you can store leftovers in the refrigerator.
More Cottage Cheese Recipes!
If you try this recipe please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Cottage Cheese Quiche
Ingredients
- 1/3 cup diced white or sweet onion
- 2 cloves garlic, crushed
- 16 ounces fat-free or low-fat cottage cheese
- 10 ounces frozen chopped spinach, thawed and drained
- 1/2 cup tomatoes, chopped and seeded
- 2.5 ounces crumbled light feta cheese, fat-free, or regular
- 1/4 cup chopped basil leaves, about 4-5 large leaves
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 6 eggs, whisked
Instructions
- Thaw the frozen spinach and then drain it. Ensure you get all the water out of it. Place it in a strainer and squeeze all the water out of it with your hands. You don’t want any excess liquid in the spinach.
- Lightly spray a non-stick pan with olive oil. Then, add the diced onion and crushed garlic cloves. Sauté the onions and garlic over medium-low heat until the onions are translucent and the garlic is cooked, about 3-5 minutes.
- Add the cottage cheese, thawed and drained spinach, chopped tomatoes, crumbled feta, chopped basil leaves, salt, pepper, cooked onions, and garlic to a large bowl. Then, mix these ingredients.
- Crack six eggs and whisk them in a bowl. Then, pour the whisked eggs into the large bowl with the rest of the ingredients.
- Thoroughly mix all the ingredients.
- Spray a 9-inch round, 2-inch deep, non-stick baking dish with olive oil. Then, pour the quiche mixture into the baking dish. Spread the quiche evenly in the baking dish. Optional: Add 4-5 slices of tomato to the top before baking.
- Bake the quiche at 350°F for 45-55 minutes, until fully cooked. After that, let it slightly cool, slice it, and enjoy!
Video
Notes
- Cottage Cheese: Fat-free, low-fat, or full-fat cottage cheese will work.
- Feta to Use: Use crumbled feta cheese. Regular, fat-free, reduced-fat, or light feta will work.
- Serving: The calories and WW points are based on using light feta. This quiche yields four large slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe looks and sounds delicious. My question is; can you use fresh spinach? I have frozen spinach, but I also use a lot of fresh spinach. I was wondering if you have tried this with fresh.
Hi Sheila, I’m so happy you’re excited to make this cottage cheese quiche! Great question, yes, you can absolutely use fresh spinach instead of frozen in this recipe. Either work well. We’ve tried it with fresh, as well, and it works great. Just swap the frozen spinach with one cup of chopped fresh spinach instead. I hope you enjoy the recipe, let us know how it goes!
Can you make this ahead? How long would you reheat it?
Hi Marie, yes, you can make this quiche ahead of time. It stores well in an airtight container in the fridge for 3-4 days. When ready to serve, you can reheat it in the oven at 350°F for about ten minutes, or until warm. For another option, reheat it in the microwave for about 1-2 minutes. I hope this helps and you enjoy the recipe.
I have not made it yet but it looks great ! I like dry cottage cheese – would it work still…ie maybe add an extra egg ?
Hi Donna, you can use dry cottage cheese, but it has much less moisture than regular cottage cheese. Use the same amount, and add either one extra egg or 2 to 4 tablespoons of milk or Greek yogurt to make up for the missing moisture. This will help the quiche turn out tender and creamy. I hope you enjoy!
This quiche is so good!! The cottage cheese makes it so creamy. Thanks for this great recipe! Can’t wait to try your other quiche recipes!
Hi Michelle, I’m so happy to hear that you loved the cottage cheese quiche! Thank you for taking the time to leave such a kind comment. I agree, the cottage cheese really makes it extra creamy and delicious. I can’t wait for you to try the other quiche recipes too! Let me know which one you make next.
delicious, will maje again!
Hi Kerry, I’m so happy you enjoyed the cottage cheese quiche and that you will be making it again! That’s so great to hear, thanks so much for letting us know!
You’re going to love this Cottage Cheese Quiche! It’s packed with protein, loaded with spinach, tomatoes, and garlic, and has a creamy, cheesy flavor that’s totally irresistible. Perfect for breakfast, brunch, or meal prep, it’s healthy, easy, and so satisfying! I’ve been making versions of this quiche for years, and trust me, this one is the best yet. It’s quick, delicious, and perfect for busy days. You willl want to keep it on repeat!
Hi – l am on WW and just found and love your site/food- when l add this to the WW app the macros are different- any idea why? Thanks Greg
Hi Greg, thank you so much for your kind words! I’m excited to hear you’re enjoying the recipes. For the cottage cheese quiche, the difference in macros might be due to the type of cottage cheese used, as different fat percentages can have varying protein and calorie counts. If you used a different brand or fat percentage than the one in the recipe, that could explain the difference. I would double check the ingredients you are using. I hope you enjoy the quiche!
Can I make this in a regular pie plate?
Hi Lindy, you can make this cottage cheese quiche in a regular 9 or 10 inch round pie dish/plate (depending on the depth of the dish). I hope this helps and you enjoy the quiche!
I made and brought the quiche to our Easter brunch and it was a hit. I substituted the parmigiano for the feta.
I am so happy this cottage cheese quiche was a hit! I hope you had a wonderful Easter! I love the Parmesan idea, thanks so much for sharing!