High-Protein Crustless Quiche with Cottage Cheese and Spinach

• •6 large eggs
• •1 cup low-fat cottage cheese
• •0.5 cup shredded mozzarella or Swiss cheese
• •0.5 cup milk (any kind)
• •2 cups fresh spinach (or 1 cup frozen, thawed and drained)
• •0.5 small onion (finely chopped)
• •1 clove garlic (minced)
• •0.5 tsp salt
• •0.25 tsp black pepper
• •0.25 tsp nutmeg (optional, but adds great flavor)
• •1 tbsp olive oil or butter (for sautéing)

Nutrition Facts

Instructions

1. 1

   Prepare the spinach: If using fresh spinach, roughly chop it and sauté in a pan with olive oil for 2-3 minutes, just until wilted. Add a pinch of salt and the minced garlic near the end to boost the flavor. If using frozen spinach, make sure it's fully thawed and squeezed dry to avoid excess water in your quiche. Set aside to cool slightly.

2. 2

   Mix the eggs and cottage cheese: In a large bowl, whisk the eggs until smooth and slightly frothy. Add the cottage cheese, milk, salt, pepper, and nutmeg. Whisk again until everything is well combined.

3. 3

   Add the flavor: Stir in the sautéed spinach, chopped onion, and shredded cheese. Mix gently until everything is evenly distributed.

4. 4

   Preheat the oven to 375°F. Lightly grease a 9-inch pie dish or ovenproof baking dish with butter or olive oil. Pour the egg mixture into the dish, smoothing the top with a spatula.

5. 5

   Bake for 35-40 minutes, or until the quiche is set in the center and lightly golden around the edges. A knife inserted in the middle should come out clean.

6. 6

   Let the quiche cool for 5-10 minutes before slicing — this helps it firm up and makes clean cuts easier.

7. 7

   Cut into wedges and serve warm. Pair with a fresh salad, roasted vegetables, or a slice of toast.

Tips & Notes

• •Don't overcook the quiche — pull it from the oven as soon as it's set to avoid a dry, rubbery texture.
• •If using frozen spinach, squeeze out as much excess water as possible to prevent a soggy quiche.
• •Let the quiche rest before slicing for cleaner cuts and a firmer set.
• •For a richer flavor, use full-fat cottage cheese and whole milk.
• •Customize with sun-dried tomatoes and feta for a Mediterranean twist, or add cooked bacon, sausage, or ham for extra protein.
• •Store in the refrigerator for up to 3 days, or freeze tightly wrapped for up to 2 months.