When I first started making crustless cottage cheese quiche with spinach, I realized the whole recipe comes down to one key technique: managing moisture. If the spinach and cottage cheese aren’t handled properly, you end up with a soggy, disappointing slice. Once you learn how to control the liquid, you get clean wedges, a tender custard, and a light dish that still feels satisfying.
This version is friendly on the budget, quick to assemble, and easy to scale for a crowd. It’s also simple enough to pull together while you’re prepping other dishes for brunch or a casual dinner. I’ll walk you through exactly how dry your spinach should be, how to mix the filling so it bakes evenly, and how to time the topping so the croutons stay crunchy instead of burning. If you’re hosting, this is the kind of recipe you can master once and bring back every time guests come over.
The Magic of Crustless Cottage Cheese Quiche with Spinach
The Required Ingredients
- 1 (10 oz) package frozen chopped spinach, thawed and very well squeezed dry
- 1 small bunch green onions (scallions), white and light green parts only, finely chopped
- 4 large eggs, lightly beaten
- 1 (16 oz) container cottage cheese
- 2 cups shredded sharp Cheddar cheese
- 1/4 cup crushed croutons (plain or seasoned, for topping)
- Butter or oil, for greasing the pan
- Salt and black pepper to taste (optional, depending on how salty your cheese and croutons are)
Prep & Assemble
- Preheat your oven to 325°F (165°C). Lightly grease a 9-inch pie dish or quiche pan with butter or oil so the slices release easily after baking.
- Place the thawed spinach in a clean kitchen towel or several layers of paper towel. Twist and squeeze firmly over the sink to remove as much liquid as possible. The spinach should feel barely damp, not wet or dripping. This step is key to avoiding a watery quiche.
- In a small saucepan over medium heat, warm the spinach for a few minutes, stirring occasionally, until it’s heated through and any last bits of moisture evaporate. If you see liquid pooling, keep it on the heat until it cooks off, then remove from the stove and let it cool slightly.
- In a large mixing bowl, combine the green onions, beaten eggs, cottage cheese, and shredded Cheddar. Stir until the mixture looks evenly blended and the cheeses are well distributed. You shouldn’t see big streaks of plain egg or clumps of cheese.
- Add the cooked, well-drained spinach to the bowl. Season lightly with salt and black pepper if needed, keeping in mind that the Cheddar and croutons add salt. Stir again until the spinach is evenly spread throughout the mixture.
- Pour the filling into the greased pie or quiche pan. Use a spatula to smooth the top so it bakes evenly and doesn’t dome too much in the center.
- Place the pan on the middle rack of the preheated oven and bake uncovered for about 45 minutes. The edges should be set and lightly golden, while the center may still have a slight wobble.
- Carefully remove the quiche from the oven and quickly sprinkle the crushed croutons evenly over the top. Return it to the oven and bake for another 10–15 minutes. The quiche is done when the center is just set and no longer jiggles when you gently shake the pan, and the croutons are golden and crisp.
- Let the quiche rest for at least 10–15 minutes before slicing. This short cooling time helps the custard firm up so you get neat slices that are easy to serve to guests.
Preventing Watery Quiche
The biggest reason crustless cottage cheese quiche with spinach turns out watery is excess moisture in the spinach and dairy. Start by really squeezing the spinach; you should see a lot of liquid drain off. If you’re unsure, squeeze it twice. Warming the spinach briefly in a pan helps evaporate any last droplets. With cottage cheese, use a standard (not “whipped”) style and stir it well so the curds are evenly dispersed. If your cottage cheese is very loose, you can drain it in a fine mesh strainer for 10–15 minutes. Don’t skip the resting time after baking; letting the quiche sit before cutting gives the egg proteins time to set and reabsorb some of the moisture, which leads to cleaner slices and better texture for serving.
Easy Add-Ins and Swaps
This recipe is flexible and easy to adjust based on what you have. You can swap part of the spinach for other cooked, well-drained vegetables like sautéed mushrooms, bell peppers, or zucchini. Just make sure any add-ins are cooked and cooled, and that excess liquid is removed. For the cheese, you can replace some of the Cheddar with mozzarella, Monterey Jack, or a bit of Parmesan for extra flavor. If you’re cooking for a bigger group, double the ingredients and bake the mixture in a greased 9×13-inch dish instead. Adjust the baking time slightly; a larger, thicker quiche may need an extra 10–15 minutes before adding the crouton topping so the center sets properly.
Answers to Popular Questions
Can I make this crustless cottage cheese quiche with spinach ahead of time for guests?
Yes, this quiche works very well for make-ahead entertaining. You can bake it fully, let it cool to room temperature, then cover and refrigerate it for up to 2 days. Reheat it, covered with foil, at 300°F (150°C) until warmed through, usually 20–25 minutes. For best texture, add the crouton topping fresh before reheating or crisp it up under the broiler for a minute or two so it doesn’t soften too much in the fridge.
How do I keep the quiche from sticking when serving a crowd?
For easy serving, especially when guests are waiting, take a few extra steps. Grease the pan generously with butter or oil, making sure to coat the sides and corners. You can also line the bottom with a circle of parchment paper for insurance. After baking, let the quiche rest at least 10–15 minutes so it firms up. Use a thin, sharp knife to loosen the edges before cutting, and a small offset spatula to lift out the slices neatly onto a platter.
What’s the best way to serve this quiche as part of a larger spread?
For entertaining, this quiche pairs well with simple sides that don’t compete with its flavors. Serve it slightly warm or at room temperature on a large platter, pre-sliced into wedges or squares for easy grabbing. Add a basic green salad with a light vinaigrette, some sliced tomatoes, or a fruit salad. Cut smaller portions if you’re offering multiple dishes, so guests can taste everything. It also sits well on a brunch buffet without drying out quickly, making it convenient for relaxed gatherings.
Spinach Quiche with Cottage Cheese (Crustless)
Equipment
- 9-inch pie or quiche pan
Ingredients
- 1 package frozen chopped spinach 10 oz, thawed; squeeze out excess liquid
- 1 bunch green onions finely chopped; use white parts
- 4 eggs lightly beaten
- 1 package cottage cheese 16 oz
- 2 cups shredded Cheddar cheese sharp cheddar recommended
- 1/4 cup crushed croutons for topping
Instructions
- Heat the oven to 325°F (165°C). Lightly grease a 9-inch pie or quiche pan and set it aside.
- Place the thawed spinach in a small saucepan over medium heat and warm until fully softened. Transfer to a sieve or clean towel and press firmly to remove excess moisture.
- In a large bowl combine the drained spinach, chopped green onions (white parts), beaten eggs, cottage cheese, and shredded Cheddar. Stir until the mixture is evenly blended.
- Pour the mixture into the prepared pan and smooth the surface with a spatula so it cooks evenly.
- Bake uncovered for 45 minutes, then remove from the oven and evenly sprinkle the crushed croutons over the top.
- Return the quiche to the oven and bake 15 more minutes, or until the filling is set and the center is firm when gently nudged.
- Let the quiche rest for a few minutes to firm up, then slice and serve warm or at room temperature.