Spinach Quiche with Cottage Cheese (Crustless)
A light crustless spinach quiche that stays creamy thanks to cottage cheese and sharp cheddar. It’s easy to assemble, bakes up golden, and gets a crunchy finish from crushed croutons—the perfect make-ahead breakfast or brunch centerpiece.
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.