Cottage Cheese & Spinach Crustless Quiche. Light, low carb, and creamy!

2. Wilt the Greens 🥬 Sauté

Heat your teaspoon of olive oil in a medium skillet over medium heat. Toss in your chopped baby spinach and sliced green onions. Sauté for just 2 to 3 minutes until the spinach is completely wilted and bright green. Remove from heat and let it cool for 2 minutes.

3. Blend the Velvety Egg Matrix 🌪️🥚

In a blender or food processor, combine the 5 large eggs, 1 cup of cottage cheese, garlic powder, onion powder, salt, and black pepper. Blend on high speed for 30 to 45 seconds until the mixture is perfectly smooth, pale yellow, and completely aerated with small bubbles. Blending ensures no large curds of cottage cheese remain, resulting in a flawless quiche texture!

4. Fold the Fillings 🤝🧀

Pour the smooth egg and cottage cheese batter into a mixing bowl. Add your sautéed spinach mix and half of your shredded cheddar cheese. Stir gently with a rubber spatula until the green pockets are distributed evenly throughout the batter.

5. Assemble and Top 🏗️👀

Pour the mixture into your greased pie dish. Scatter the remaining shredded cheddar cheese evenly over the very top to create a gorgeous golden crust while baking.

6. Bake to a Soufflé Puff ⏱️👑

Place the dish into the center of your preheated oven and bake for 35 to 40 minutes. You want the center to be completely set (no jiggling when you gently nudge the pan) and the cheese on top to form a beautiful, bubbling, golden-brown crust.

💡 2 Smart Kitchen Habits for Flawless Crustless Quiche:

• Squeeze the Spinach Moisture Out! 🛑💧
  • Fresh greens hold an incredible amount of hidden water. After sautéing your spinach, if you notice any pooling liquid in the pan, tilt it out or gently pat the greens dry with a clean paper towel before folding them into the eggs. Excess water will make a crustless quiche turn out soggy and runny at the bottom instead of firm and pillowy!
• The Non-Negotiable 10-Minute Rest Window ⏳⏰
  • It can be incredibly tempting to slice straight into a piping hot quiche the second it hits your countertop, but patience pays off! Let your quiche rest undisturbed for 10 full minutes after leaving the oven. As it cools slightly, the cottage cheese protein structure fully locks together, ensuring clean, bakery-perfect wedges that hold their shape beautifully on the plate!