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High Protein Cottage Cheese and Spinach Crustless Quiche

High Protein Cottage Cheese and Spinach Crustless Quiche
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This crustless quiche is a protein powerhouse, featuring a creamy, custard-like filling of cottage cheese and eggs, with tender spinach and savory cheeses. It’s a satisfying, low-carb meal that’s perfect for breakfast, brunch, or a light dinner, offering a rich, savory flavor and a soft, sliceable texture.

Ingredients

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  • 1 tablespoon unsalted butter, softened, for greasing the dish
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 5 ounces fresh baby spinach
  • 8 large eggs
  • 1 cup (8 ounces) full-fat cottage cheese
  • 1/2 cup (2 ounces) grated Parmesan cheese
  • 1/2 cup (2 ounces) shredded low-moisture part-skim mozzarella cheese
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg

Instructions

  1. Position a rack in the center of the oven and preheat to 350°F (177°C). Use the butter to generously grease a 9-inch pie dish or a 9×9-inch baking dish, ensuring the sides are well-coated to prevent sticking.
  2. In a large skillet over medium heat, warm the olive oil until shimmering. Add the diced onion and cook, stirring occasionally, for 4 to 5 minutes, until softened and translucent. Add the minced garlic and cook for 30 seconds more, until fragrant, being careful not to burn the garlic.
  3. Add the fresh spinach to the skillet in handfuls, stirring after each addition, until all the spinach has been incorporated. Cook for 2 to 3 minutes, stirring frequently, until the spinach is completely wilted and any released liquid has evaporated. Remove the skillet from the heat and set aside to cool slightly.
  4. In a large mixing bowl, crack the 8 eggs. Add the full-fat cottage cheese, grated Parmesan, shredded mozzarella, fine sea salt, black pepper, and ground nutmeg. Whisk vigorously until the eggs are fully broken up and the mixture is uniformly combined, with no streaks of egg white remaining.
  5. Add the cooled spinach-onion mixture to the egg and cheese mixture. Stir with a spatula or spoon until the vegetables are evenly distributed throughout the custard.
  6. Pour the filling into the prepared baking dish, spreading it into an even layer. Give the dish a gentle tap on the counter to release any air bubbles trapped in the custard.
  7. Bake for 28 to 35 minutes, until the center of the quiche is just set and no longer jiggly when the dish is gently shaken, and the edges are lightly golden. A knife inserted into the center should come out clean. If the top is browning too quickly but the center is still wet, tent loosely with foil for the final 10 minutes of baking.
  8. Remove the quiche from the oven and place on a wire rack. Let it rest and cool for at least 10 minutes before slicing. This resting period allows the custard to firm up and makes for cleaner slices. Serve warm or at room temperature.

Notes

Storage: Store leftover quiche tightly covered in the refrigerator for up to 3 days. Freezing: Wrap individual slices or the whole quiche tightly in plastic wrap, then in foil, and freeze for up to 2 months. To reheat from refrigerated: Preheat oven to 325°F (163°C) and warm individual slices on a lined baking sheet for 8-10 minutes, or microwave on 50% power in 30-second bursts until heated through. To reheat from frozen: Thaw overnight in the refrigerator, then reheat as above. Variation: For a protein boost, add 1/2 cup cooked, crumbled turkey sausage or diced ham to the filling before baking.

Nutrition

Keywords: crustless quiche, cottage cheese quiche, high protein quiche, spinach quiche, egg bake, low carb breakfast, keto quiche, healthy brunch, easy quiche, protein packed, cottage cheese and eggs, savory breakfast

Find it online: https://thehighproteinrecipes.com/high-protein-cottage-cheese-and-spinach-crustless-quiche/