Crustless Cottage Cheese & Spinach Quiche
This quick and easy recipe combines the creamy richness of cottage cheese with the freshness of spinach, peppers and onions all baked into a light, fluffy quiche without the need for a crust. Perfect for brunch, lunch, or even dinner, this dish is delicious, satisfying and nourishing. It’s a great choice for those looking for a low-carb, gluten-free meal that doesn’t compromise on flavor.
Ingredients
Instructions
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Step 1
Pre heat oven to 350 degrees.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and pepper and sauté until soft and translucent, about 3-4 minutes. Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Stir occasionally to ensure the spinach cooks evenly. Season with salt, pepper, and garlic powder and once cooked, remove the skillet from the heat and set it aside to cool.
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Step 2
In a large mixing bowl, whisk together the eggs, milk, and cottage cheese. You can use a hand whisk or an electric mixer if you prefer your mixture more smooth. Then stir in the Italian seasoning, and salt and pepper to taste. Now add the shredded cheddar cheese to the egg mixture and stir to combine. Add the sautéed spinach and veggie mixture to the egg and cheese mixture. Stir everything together gently to evenly distribute the vegetables throughout the filling.
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Step 3
Grease a 9-inch pie dish with cooking spray and pour the quiche mixture into the prepared baking dish, spreading it out evenly.
Bake for 40-45 minutes, or until the quiche is set in the center and lightly golden on top. You can test doneness by inserting a toothpick or knife into the center and if it comes out clean, the quiche is ready.
Let the quiche cool for 5-10 minutes before slicing into wedges and serve warm.
Note
I found this recipe from Lisa at Crisp And Yum and she suggest that it pairs wonderfully with a fresh green salad, roasted vegetables, or a light soup.
