Easy Crustless Quiche


You know that game where people ask questions like, “If you could go anywhere in the world where would you go?”

“What one book would you take with you to a desert island?”

“If you had to live on one food for the rest of your life, what would it be?”

Well, my answer to the last one is always CHEESE.  I. Love. Cheese.  Cheddar, gruyere, mozzarella, blue, feta, goat…I’ve never come across a cheese I don’t like.  It seems that all of my kids inherited this cheese addiction, so most of the recipes we all like revolve around this delicious dairy goodness.   They’ll even eat vegetables that they normally wouldn’t touch (like spinach) if it’s covered in enough melty cheese.

So, one of our favorites is this amazing crustless quiche that my mom used to make.  It’s super easy to throw together and it can be baked right away or made the day before.  We eat it for breakfast or brunch with fruit, or for lunch or dinner with sweet potato fries or salad and bread.  I’m telling you, it’s delicious anytime and with anything.

And one of the best things about this recipe is that it’s a perfect meal to take to exhausted new moms or friends who just need a night off from cooking.  Our family eats the whole thing now that we have a seven-year-old who eats like a teenager, but I used to always split the recipe into two pans so I could take one to somebody who needed a break.

Enough about why you should make this.  Here’s how:

Gather your ingredients.

  • 10-12 oz. package of frozen spinach, thawed and squeezed until dry
  • 1 cup cottage cheese
  • 1 cup sour cream
  • 4 large eggs
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup flour (all-purpose or whole wheat)
  • 1/2 tsp. onion powder
  • 10 drops Tabasco sauce (optional)
  • 2 cups grated mozzarella cheese

First thaw the spinach.

When it’s completely thawed, squeeze out all the water.  You can use a cheesecloth if you have one, or place it in a colander and press all the water out.

Preheat oven to 350 degrees. Measure cottage cheese and sour cream into a large bowl.

Add eggs.

Mix well.

Add parmesan cheese (or have an adorable helper do it for you.)

Try not to eat any.  Did I mention my kids love cheese as much as I do?  This one proudly calls herself a cheese monster.

Add flour (not pictured) and onion powder.

If you want a little kick and more flavor, add tabasco sauce.  One of my children has a serious aversion to anything even remotely spicy, and he can detect even the tiniest hint of spice, so I left it out of our quiche.

Once all of this is mixed well, add the mozzarella…

And the spinach (which should be really dry.)

Mix everything together and spread mixture in an 8-inch round pan.  I used a springform pan but anything that is deep enough will work. Alternatively, pour into two pie plates and make two quiches.  Just make sure to adjust the baking time.

Bake at 350 degrees for 1 hour, or until golden around the edges and no longer jiggly in the middle.  If you’re making two, bake for 30-40 minutes.  If you’re making this the day before, simply cover and refrigerate until you’re ready to bake it.

Let cool for about 5 minutes before serving.  And if you’re tempted to feel guilty about all that dairy you’re eating, just remember it’s low-carb and packed with protein and spinach 😉

Easy Crustless Quiche
Recipe Type: Breakfast, Brunch, Make-ahead
Author: Abby
Prep time:
Cook time:
Total time:
Serves: 6 servings
Delicious and easy spinach quiche
  • 1 cup cottage cheese
  • 1 cup sour cream
  • 4 large eggs
  • 1/2 cup shredded parmesan cheese
  • 1/4 cup flour (all-purpose or whole wheat)
  • 1/2 tsp. onion powder
  • 10 drops of tabasco sauce (optional)
  • 2 cups grated mozzarella cheese
  • 10-12 oz. package frozen spinach, thawed and squeezed until dry.
  1. Thaw spinach completely.
  2. Squeeze all the water out of the spinach using a cheescloth, or press in a colander until dry.
  3. Preheat oven to 350 degrees F.
  4. Mix cottage cheese, sour cream, and eggs.
  5. Add parmesan, flour, onion powder, and tabasco sauce and mix well.
  6. Stir in mozzarella and thawed spinach.
  7. Spread mixture in an 8-inch round pan and bake for 1 hour, or until edges are golden brown and middle is no longer jiggly.






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