Spinach Crustless Quiche

I posted a version of this recipe a long time ago, but over the years I’ve made some updates.  This is one of my favorite brunch recipes because you can prepare it in advance and then just pop it in the oven in the morning.  It’s become a Christmas morning tradition in my family, but it’s good anytime of year.

Even if you don’t normally eat cottage cheese, you’ll like it here because it makes the quiche rich and creamy.  You can vary the vegetables according to what’s in season, and make it colorful.  I served the quiche with salsa on the side, which was a hit.  I hope it becomes part of your brunch tradition.



Spinach Crustless Quiche

1 T olive oil
2 Vidalia onions, chopped
1 (16 oz.) package sliced mushrooms
1 (1o oz.) package frozen spinach, thawed and drained
1 (16 oz.) container fat free cottage cheese
6 eggs, beaten
1 c. reduced fat shredded cheddar cheese

Heat oil in a frying pan.  Saute onions for 10-15 minutes, until softened and just starting to turn brown.  Add mushrooms, and continue to cook until mushrooms are soft and most of the liquid has evaporated.  Stir in spinach.  Allow vegetable mixture to cool.

In a large bowl, mix cottage cheese, eggs, and shredded cheddar.  Season with salt and pepper.  Stir in vegetables.  Pour into a 13″x9″ dish coated with cooking spray.  Bake at 350F for 40-45 minutes, or until eggs are set.

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