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A golden-brown Cottage Cheese and Spinach Crustless Quiche in a white baking dish.

Cottage Cheese & Spinach Crustless Quiche

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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: Breakfast, Main Course
Cuisine: Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 6 large Eggs
  • 1.5 cups Cottage Cheese 2% or 4%
  • 2 cups Fresh Spinach chopped
  • 1 small Onion finely diced
  • 2 cloves Garlic minced
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Dried Oregano
  • 1/2 cup Feta Cheese crumbled (optional)
  • Salt and Pepper to taste

Method
 

  1. Preheat oven to 190°C (375°F) and grease a 9-inch pie dish.
  2. In a pan, heat olive oil over medium. Sauté onion and garlic for 3 minutes.
  3. Add spinach and sauté until wilted. Remove from heat and drain any liquid.
  4. In a large bowl, whisk eggs and cottage cheese until well combined.
  5. Stir in the spinach mixture, oregano, and feta cheese.
  6. Pour the mixture into the prepared pie dish.
  7. Bake for 30–35 minutes until the center is set and edges are golden.
  8. Cool for 10 minutes before serving.

Notes

  • Spinach Hydration: Squeeze sautéed or thawed frozen spinach in a clean kitchen towel until bone-dry to prevent a "watery" quiche.
  • Cottage Cheese Texture: If you prefer a smooth custard over small curds, pulse the cottage cheese in a blender before whisking with eggs.
  • The "Jiggle" Test: Pull the quiche when the edges are firm but the center has a slight, jelly-like jiggle; it will finish setting as it rests.
  • Resting Period: Allow the dish to sit for 10 full minutes before slicing. This ensures the protein bonds "lock," giving you clean, professional-looking wedges.
  • Dish Size: A standard 9-inch (23cm) pie dish or a 20cm square baking pan works best for the thickness shown in photos.
  • Flavor Boost: Don't skip the sautéing step for the garlic and onions; raw aromatics will stay crunchy and "bitey" in the soft egg base.