🧀 Spinach & Feta Crustless Quiche
This beautiful crustless spinach and feta quiche is creamy, cheesy, savory, and packed with spinach! It has golden edges, a soft fluffy center, and plenty of feta in every bite. Perfect for breakfast, brunch, meal prep, or a light dinner. 😍
🛒 Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 1 cup crumbled feta cheese
- 2 cups fresh spinach, chopped
- ½ cup shredded mozzarella cheese
- ¼ cup milk or unsweetened almond milk
- ½ small onion, finely diced
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes, optional
- 1 tbsp olive oil or butter
- Fresh parsley for garnish
👩🍳 Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or baking dish.
- Sauté the vegetables: Heat olive oil in a skillet. Add onion and cook for 2–3 minutes. Add garlic and spinach and cook until the spinach wilts. Let it cool slightly.
- Make the egg mixture: Whisk eggs, cottage cheese, milk, salt, pepper, Italian seasoning, and red pepper flakes until well combined.
- Add the cheese and spinach: Stir in feta, mozzarella, and the cooked spinach mixture.
- Bake: Pour everything into the prepared dish and spread evenly. Bake for 35–45 minutes, until the center is set and the top is golden.
- Rest before slicing: Let the quiche cool for about 10 minutes before cutting. Garnish with fresh parsley.
🔥 Pro Tips
- Squeeze excess water from cooked spinach to prevent a watery quiche.
- Cottage cheese makes the center extra creamy and protein-rich.
- Add mushrooms, bell peppers, broccoli, or cooked bacon for different versions.
- Don’t overbake—the center should be just set for the best texture.
❓ Quick Q&A
Can I use frozen spinach?
Yes. Thaw completely and squeeze out as much liquid as possible.
Can I make it ahead?
Absolutely! Refrigerate leftovers for up to 3–4 days and reheat gently.
Is it crustless?
Yes! There is no flour or pastry crust, making it an easy low-carb option.
