Cottage Cheese and Spinach Crustless Quiche 

This Cottage Cheese and Spinach Crustless Quiche is a comforting, protein-rich option that feels both nourishing and effortlessly elegant. With a creamy blend of cottage cheese, eggs, and shredded cheddar, it bakes into a light, flaky dish without the fuss of crust. Fresh spinach, sautéed onions, and bell peppers bring in earthy texture and vibrant color, while simple seasonings like garlic powder and Italian herbs boost the flavor. It’s a perfect weekday breakfast, brunch center, or easy dinner—and it reheats beautifully for leftovers.

Ingredients

• 1 tablespoon olive oil
  
  

• 1 small onion, diced
  
  

• ½ bell pepper, diced
  
  

• 2 cups fresh baby spinach, chopped
  
  

• 1½ cups cottage cheese
  
  

• 4 large eggs
  
  

• 1 cup shredded cheddar cheese (or half cheddar, half mozzarella)
  
  

• ½ cup milk
  
  

• ½ teaspoon garlic powder
  
  

• 1 teaspoon Italian seasoning
  
  

• Salt and pepper to taste
  
  

Directions

1. Preheat oven to 350 °F. In a skillet over medium heat, warm olive oil and sauté diced onion and bell pepper until soft, about 3–4 minutes, then stir in spinach and cook until wilted—about 2–3 more minutes. Season with garlic powder, salt, and pepper; set aside to cool.
   
   

2. In a mixing bowl, whisk together eggs, milk, and cottage cheese. Stir in Italian seasoning, salt, and pepper. Fold in shredded cheese, then gently mix in the cooled vegetable sauté.
   
   

3. Grease a 9-inch pie dish, pour in the mixture, smooth the top, and bake for 40–45 minutes until golden and set (a knife inserted in the center should come out clean). Let cool for about 10 minutes before slicing into wedges.
   
   

Nutrients (per serving, approx.) (assuming 6 servings)

• Calories: ~230 kcal
  
  

• Protein: ~18 g
  
  

• Fat: ~12 g
  
  

• Carbohydrates: ~8 g
  
  

• Fiber: ~1 g
  
  

• Sodium: ~300 mg
  
  

• Calcium: ~180 mg