I don’t know about you, but sometimes all I want in the morning is something warm, cheesy, and comforting… without a ton of effort. That’s where this Cheese and Spinach Crustless Quiche comes in. It’s the kind of recipe that makes you feel like you’re eating something fancy, even though it only takes a few everyday ingredients and about 15 minutes of prep time.
What makes this recipe so great is how versatile it is. You can serve it for breakfast alongside toast, for brunch with a simple green salad, or even for a light dinner when you want something satisfying but not too heavy. Plus, there’s no crust to roll out or fuss over, which keeps the carb count low and the prep super simple. It’s also naturally gluten-free, which makes it a great option if you’re cooking for someone with dietary restrictions.
And let’s talk about the texture for a second—this quiche is creamy from the cottage cheese, perfectly cheesy with a blend of shredded cheddar, and packed with tender veggies that add a pop of color and flavor in every bite. I’ve made this countless times for weekend brunches, and it’s always one of the first dishes to disappear.
Alright, let’s jump into the first few steps so you can see just how easy it is to put this quiche together!
STEP 1: PREHEAT THE OVEN
You’ll want to start by preheating your oven to 350°F (175°C). This gives you just enough time to sauté the veggies and mix up the rest of the ingredients while it heats.
STEP 2: SAUTÉ THE VEGETABLES
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is warm, toss in 1 small diced onion and 1/2 a bell pepper, also diced. I usually go for red or orange bell pepper because they’re sweet and look pretty in the final dish, but any color will work.
Let the onions and peppers cook for about 3–4 minutes, stirring occasionally, until they soften and start to become fragrant. You don’t want them browned—just nice and tender.
STEP 3: WILT THE SPINACH
Now it’s time to add the 2 cups of chopped baby spinach right into the skillet. Stir it into the other veggies and cook for another 2–3 minutes until it wilts down. Spinach cooks super fast, so keep an eye on it—it should look soft and reduced in volume but still nice and green.
Once the spinach is wilted, go ahead and season the mixture with 1/2 teaspoon garlic powder, salt, and pepper to taste. Then remove the skillet from the heat and set it aside. You’ll be folding this into the egg mixture shortly.
STEP 4: MIX THE EGG BASE
Grab a large mixing bowl and whisk together the following:
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4 large eggs
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1/2 cup milk
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1 1/2 cups cottage cheese
This combo creates a custardy texture that’s light but still rich. If you’re not typically a fan of cottage cheese, don’t worry—it completely melts into the quiche and gives it a creamy finish without being lumpy or noticeable.
Add in 1 teaspoon of Italian seasoning, a little more salt, and pepper to taste. This adds a nice herby flavor without needing a long list of spices.
STEP 5: STIR IN THE CHEESE AND VEGGIES
Once your egg mixture is well combined, stir in 1 cup of shredded cheddar cheese, or use a blend of cheddar and mozzarella if you like it a little gooier. Then fold in the cooked vegetable mixture from the skillet. Mix everything until it’s evenly combined and you can see those beautiful specks of spinach and pepper throughout.
STEP 6: ASSEMBLE THE QUICHE
Start by lightly greasing a 9-inch pie dish. I usually use a little non-stick spray or brush it with a bit of olive oil—just enough to make sure the quiche doesn’t stick once it’s done baking.
Pour the mixture into the pie dish and use a spoon or spatula to spread it out evenly. You want a nice, level surface so it bakes consistently. You might notice that it looks a bit loose or liquidy at this stage—that’s totally normal. The eggs and cheese will firm up beautifully as it bakes.
STEP 7: BAKE UNTIL GOLDEN AND SET
Place the dish in your preheated oven and bake at 350°F (175°C) for 40 to 45 minutes. You’ll know it’s ready when the center is set and the top starts to turn a light golden brown. If you give the dish a little wiggle and it barely moves in the center, it’s done.
If you want to test it, you can insert a knife into the center. It should come out clean, or with just a few moist crumbs clinging to it—no runny egg.
Once it’s baked, let the quiche cool for 5 to 10 minutes before slicing. This short rest helps everything settle and makes it easier to serve clean, neat slices (not to mention, it won’t burn your tongue!).
SERVING IDEAS & PAIRINGS
One of my favorite things about this recipe is how flexible it is when it comes to serving. You can really dress it up or keep it super simple depending on your mood. Here are a few ideas to make it feel like a full meal:
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For Breakfast or Brunch: Serve it with toast or a flaky croissant, and maybe a little fresh fruit on the side. A light fruit salad works perfectly here.
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For Lunch or Dinner: Pair the quiche with a side of mixed greens dressed in vinaigrette, or even roasted potatoes for something more filling.
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For Meal Prep: Slice it up and store individual portions in the fridge. It reheats beautifully in the microwave or oven and makes weekday mornings so much easier.
TIPS FOR A PERFECT CRUSTLESS QUICHE EVERY TIME
Making a quiche without a crust might sound like it’ll fall apart or feel too soft—but this recipe holds together surprisingly well. That said, a few small tips can make a big difference in your final result:
1. Use full-fat cottage cheese:
The fat helps add creaminess and structure. Low-fat versions work, but the texture can be a little less rich.
2. Shred your own cheese if possible:
Pre-shredded cheese is super convenient, but it often contains anti-caking agents that can affect how smoothly it melts. For best results, grab a block and shred it yourself.
3. Don’t overbake it:
You want the quiche to be just set in the center. Overbaking can make it dry or rubbery, especially since there’s no crust to lock in moisture.
4. Add-ins are welcome:
Feel free to customize your quiche! Toss in some sautéed mushrooms, cooked bacon, or even a handful of sun-dried tomatoes if you want to mix it up. Just make sure any add-ins are cooked and drained of excess moisture before folding them into the mixture.
5. Let it rest before slicing:
This little wait time really helps. It keeps your slices clean and lets the flavors settle a bit more.
MAKE-AHEAD & STORAGE TIPS
If you’re someone who likes to meal prep, this quiche is a dream. Here’s how to store and reheat it:
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Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slices in the microwave or oven.
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Freezer: Let the quiche cool completely, then wrap slices individually in plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm in the oven or microwave.
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Make-Ahead: You can prep the veggie and egg mixture the night before, store it covered in the fridge, and pour it into your greased pie dish to bake fresh in the morning.
FREQUENTLY ASKED QUESTIONS
1. Can I substitute the cottage cheese with something else?
Yes! If you’re not a fan of cottage cheese, you can swap it for ricotta cheese or even use Greek yogurt (preferably full-fat). The texture will be slightly different—ricotta is creamier, while Greek yogurt adds a little tang—but both work well.
2. What type of cheese works best in this quiche?
Cheddar is classic and gives a sharp, flavorful kick. A blend of cheddar and mozzarella adds creaminess and great meltability. You can also try Swiss, Monterey Jack, or even a bit of crumbled feta for a more savory twist.
3. Can I use frozen spinach instead of fresh?
Absolutely. Just make sure to thaw it completely and squeeze out all the excess moisture before adding it to your egg mixture. Too much liquid can make the quiche soggy.
4. Is it possible to make this dairy-free?
Yes, with a few adjustments. Use a dairy-free milk (like unsweetened almond or oat milk), a dairy-free cheese substitute, and a plant-based cottage cheese alternative. The flavor and texture will vary slightly, but it’s a good option for dairy-sensitive diets.
5. How do I keep the quiche from sticking to the dish?
Lightly greasing the pie dish is key. You can use cooking spray, butter, or olive oil. A ceramic or glass pie dish tends to work best, but if you’re still worried about sticking, you can line the bottom with a round of parchment paper.
6. Can I double the recipe?
Yes, just use a larger baking dish—like a 9×13-inch pan—and increase the baking time slightly (around 50–55 minutes). Keep an eye on the center to make sure it’s fully set before removing it from the oven.
7. How can I tell when the quiche is done baking?
Give the quiche a gentle jiggle—if the center no longer wobbles, it’s set. You can also insert a knife in the center; if it comes out clean, it’s ready. The top should be lightly golden and slightly puffed.
FINAL THOUGHTS: MAKE IT YOUR OWN
This cheese and spinach crustless quiche is one of those no-fuss, always-welcome recipes that you can tweak to fit your mood, pantry, or whatever leftovers are hanging out in the fridge. Add some sautéed mushrooms, a bit of chopped ham, or even diced zucchini. Once you get comfortable with the base, the possibilities are endless.
I’ve made this recipe more times than I can count—sometimes with sharp white cheddar, sometimes with leftover roasted veggies, and once even with a sprinkle of hot sauce mixed into the eggs for a little kick. It never fails to come out comforting and satisfying.
If you give this quiche a try, I’d love to hear how it went! Leave a comment, share your favorite add-ins, or let me know how it turned out for your brunch crowd. Recipes like this are meant to be shared, enjoyed, and passed around—and I hope it becomes one of your new staples, too.
Happy cooking, and here’s to simple meals that still feel special.
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Easy Cheese and Spinach Crustless Quiche
- Total Time: 1 hour
Description
This light yet satisfying crustless quiche is packed with vibrant veggies, creamy cottage cheese, and a melty cheese blend. It’s perfect for breakfast, brunch, or even a light dinner. With no crust to worry about, it’s lower in carbs and easier to whip up on busy mornings!
Ingredients
- Vegetables:
- 1 tbsp olive oil
- 1 small onion, diced
- 1/2 bell pepper, diced
- 2 cups baby spinach, chopped
- Dairy & Eggs:
- 1 1/2 cups cottage cheese
- 4 large eggs
- 1 cup shredded cheddar cheese (or cheddar/mozzarella blend)
- 1/2 cup milk
- Seasoning:
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
1️⃣ Preheat oven to 350°F (175°C).
2️⃣ Sauté the vegetables: In a skillet over medium heat, heat olive oil. Add diced onion and bell pepper and cook for 3–4 minutes until softened.
3️⃣ Wilt the spinach: Add chopped spinach to the skillet and cook for 2–3 minutes until wilted. Season with garlic powder, salt, and pepper. Remove from heat.
4️⃣ Mix the base: In a large bowl, whisk together eggs, milk, and cottage cheese. Add Italian seasoning, salt, and pepper to taste.
5️⃣ Combine filling: Stir in the shredded cheese, then fold in the cooked vegetables until well combined.
6️⃣ Assemble: Lightly grease a 9-inch pie dish. Pour in the mixture and spread it evenly.
7️⃣ Bake: Place in the oven and bake for 40–45 minutes, or until the center is set and the top is golden brown. Let it cool for 5–10 minutes before slicing and serving.
Notes
- Try adding cooked mushrooms or sun-dried tomatoes for extra flavor.
- Leftovers keep well in the fridge for 3–4 days and can be reheated easily.
- For added nutrients, mix in some finely chopped broccoli.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 6
