Cottage Cheese Quiche

COTTAGE CHEESE QUICHE

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I’m so excited to share this crustless cottage cheese quiche with you! Over two decades ago, I found a Weight Watchers recipe featuring a quiche with frozen spinach and cottage cheese. I am sure some of you may possibly know what I am talking about. I would make this spinach quiche all the time back in the day. Despite my best efforts, I couldn’t locate the original recipe anywhere. I was determined to recreate its flavors and put my spin on it.

Starting with the basics – frozen spinach, eggs, and cottage cheese – I began to build upon the foundation. I sautéed onions and garlic to add depth, incorporated chopped tomatoes for freshness, infused the dish with fragrant basil, and indulged in the creamy richness of feta cheese. The result? An incredible high-protein cottage cheese quiche that I simply can’t get enough of.

I’m overjoyed to share this recipe with you, confident that it will become a staple in your kitchen. Whether enjoyed for breakfast, brunch, lunch, or as part of your meal prep routine, this quiche promises to be even better than the original.

Why You Will Love This Quiche

  • This quiche is quick and easy to make.
  • It is a crustless quiche! It is so flavorful and you don’t even miss the crust! Also, this makes it keto-friendly and low-carb.
  • The cottage cheese adds a creamy texture and additional protein.
  • It is full of Mediterranean flavor from the addition of spinach and feta.
  • You can make this quiche ahead of time or store leftovers in the fridge for meal prep!
  • It is wonderful for breakfast, brunch, potlucks, and gatherings. It’s sure to be a crowd-pleaser!

What Is Cottage Cheese Quiche?

Cottage cheese quiche is a type of quiche that includes cottage cheese in the filling mixture. Quiche itself is a savory pie that often contains a pastry crust. We made this a crustless quiche to make it even lighter and easier. This high-protein quiche is made with cottage cheese instead of milk or cream! Also, we added other ingredients you would find in a traditional quiche such as eggs, spinach, tomatoes, and cheese. This cottage cheese quiche is lightened up and packed with delicious flavor.

Ingredients Needed

Ingredients for cottage cheese quiche
  • Onion: Use diced white or sweet onion. Sauté the onions in a pan before adding them.
  • Garlic: Sauté the garlic with the onions. Garlic adds delicious flavor to this quiche.
  • Cottage Cheese: Use fat-free, low-fat, or full-fat cottage cheese in this quiche.
  • Spinach: Thaw and drain the frozen spinach.
  • Tomatoes: Chop and seed the tomatoes. They add flavor to the quiche.
  • 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.
  • Salt and Pepper: Are added to season and enhance the flavors.
  • Eggs: Whisk six eggs for this quiche recipe.

How To Make Crustless Cottage Cheese Quiche

Step 1: Thaw the frozen spinach and place it in a strainer to drain it. Drain it and squeeze to remove all the excess liquid.

Thawed and drained frozen spinach

Step 2: 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.

Step 3: 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.

Step 4: Whisk the eggs in a bowl. Then, pour them into the bowl with the rest of the ingredients.

Step 5: Thoroughly mix all the ingredients.

Mixed quiche with cottage cheese

Step 6: 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.

Step 7: Bake the quiche at 350°F for 45-55 minutes. After that, let it slightly cool, slice it, and enjoy!

How To Serve Cottage Cheese Quiche

Once done, slice this quiche and serve it on individual plates or enjoy it as part of a brunch platter. Cut the quiche into four individual slices. 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, roasted potatoes, roasted vegetables, green beans, a fruit salad, or toasted bread.

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 to evenly distribute all the ingredients. Don’t overmix 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.

Storage Instructions

Transfer leftover quiche to an airtight container and store it in the refrigerator for 3-4 days. Or, you can leave the quiche in the cooled baking dish that you cooked it in and tightly cover it with plastic wrap and tinfoil. When ready to serve, reheat it in the oven at 350°F for about ten minutes, or until warm. Or, reheat it in the microwave for about two minutes on high.

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 want to use frozen spinach, use one cup of chopped fresh spinach instead.
  • Feta To Use: Use crumbled feta cheese. Regular, fat-free, reduced-fat, or light feta will work.
  • Dried Basil: If you don’t have fresh basil, you can use 1/2 teaspoon of dried basil. However, it is worth it to get fresh basil because it adds incredible flavor.
  • Tomatoes Variation: You can make this quiche with chopped tomatoes or chopped sun-dried tomatoes. If you use sun-dried tomatoes, soak them in hot water to rehydrate them, drain them, and chop them. Also, use half the amount since they have a more intense flavor, which would be 1/4 cup of sun-dried tomatoes.
  • What Cheese To Use: We enjoy using feta cheese in this quiche. However, mozzarella, grated Parmesan, or cheddar cheese are other great options. Or, use any cheese you like the flavor of.
  • Add Some Bacon: You can always add some fully cooked chopped bacon or turkey bacon to this quiche.
  • Add Sausage: For another delicious flavor, consider adding fully cooked chopped Italian sausage to this quiche.

Frequently Asked Questions

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. We added cottage cheese to this spinach and tomato quiche.

How Long Does Cottage Cheese Quiche Last?

This cooked crustless cottage cheese quiche will last up to four days when stored in an airtight container in the refrigerator.

Is Cottage Cheese Quiche Healthy?

Yes, this cottage cheese 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. This quiche is made with healthy ingredients such as eggs, spinach, tomatoes, and basil. You can use fat-free feta cheese to lighten it up further.

Is This Quiche Gluten-Free?

Yes, this crustless cottage cheese quiche is naturally gluten-free. Since there is no crust, there is no flour, and this recipe is gluten-free.

Can I Make This Quiche Ahead Of Time?

We like to make this fresh, however, you can make it one to two days ahead of time if needed. Store it in the fridge until ready to serve it. Then, reheat it in the oven or microwave before serving.

Can You Freeze Cottage Cheese Quiche?

We don’t recommend freezing this cottage cheese quiche as the cottage cheese may alter the texture once frozen. However, you can store leftovers in the refrigerator.

More Cottage Cheese Recipes To Try Next!

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

Recipe by Shawna
5.0 from 5 votes
Course: BreakfastCuisine: FrenchDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

50

minutes
Calories

188

kcal

This crustless cottage cheese quiche is incredible! It is high-protein and packed with flavor from the spinach, tomatoes, feta cheese, and basil.

Cook Mode

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Ingredients

  • 1/3 CUP diced white or sweet onion

  • 2 cloves garlic, crushed

  • 16 oz fat-free or low-fat cottage cheese

  • 10 oz frozen chopped spinach, thawed and drained

  • 1/2 CUP tomatoes, chopped and seeded

  • 2.5 oz 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

Directions

  • 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!

Recipe Video

YouTube video

Notes

  • The calories and WW points are based on using light feta. This quiche yields four large slices.
  • WW Points™: 1 point per serving
  • To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
  • Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories188
  • % Daily Value *
  • Total Fat 8.8g 13%
    • Saturated Fat 3g 15%
  • Cholesterol 286mg 96%
  • Sodium 701mg 30%
  • Potassium 347mg 10%
  • Total Carbohydrate 8.9g 3%
    • Dietary Fiber 2.8g 8%
    • Sugars 4.5g
  • Protein 19.9g 38%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    2 Comments

    1. 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!

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