So picture this: it’s a lazy Saturday morning and I’ve already spilled half my coffee fumbling for the eggs. (Classic, right?) That’s when I remember my go-to, no-fuss, always-a-hit cottage cheese and spinach crustless quiche. I think the first time I cobbled together a version of this was after coming home from my nan’s with a random bag of spinach in tow—she insists it’s the secret to a long life, but honestly I’ve only noticed my grocery bills getting longer. Still, this dish has become a family joke for how often it appears, but no one ever complains. Which, from my crew, is massive praise.

Why You’ll Love This Quiche—And Might Make It Way Too Often

I keep making this when I’m not in the mood for a full-on baking project (hello, no pastry crust to faff about with). My partner declares this is the only way to make spinach “actually good,” and it somehow vanishes faster than you’d expect—suspiciously so, honestly. I mean, yeah, it’s cheesy and loaded with veggies, but the best part, for me, is absolutely how you can throw practically anything in and it still works. Once I totally spaced on the nutmeg and it was still devoured (though in fairness, that time I forgot to buy coffee, so it was a blurry morning in general…).

Let’s Talk Ingredients (and My Weird Swaps)

5 large eggs (I’ve used 4 in a pinch. No catastrophes so far!)
1 cup cottage cheese (full-fat is my fav, but low-fat isn’t terrible. My grandma always swears by Breakstones, but store brands are usually just fine)
1 cup milk (whole, almond, oat—whatever you have. I even once used evaporated. That got weirdly rich; you’ve been warned)
2 big handfuls of baby spinach, roughly chopped (or regular spinach—just snip the stems if they’re tough. Frozen works too if you squeeze out the water. Ask me why I know. Or don’t.)
1 cup shredded cheese, any kind you love; cheddar, swiss, jack, or go wild—blue cheese was… not my favorite experiment though
½ cup diced onion (red, brown, green, whatever’s trying to jump out of your fridge drawer)
1 clove garlic, minced (sometimes I go for 2. I live dangerously)
¼ teaspoon nutmeg (if you remember—seriously, it’s okay if you forget)
¼ teaspoon black pepper (or a few cracks from the grinder, which is more my style)
½ teaspoon salt, give or take
Butter or oil, for greasing the dish

How To Make This (Without Stressing)

Preheat your oven to 180°C (that’s 350°F for my friends in the States). Set aside a 9-inch pie plate or whatever you’ve got that’s fairly deep and roundish. Grease it. A proper buttering seems to help it slide out, but I used spray once and, honestly, it felt practically the same.
Whisk up the eggs in a big bowl until they’re well mixed. I used to use a fork, but the whisk is easier. Or a fork if you, like me, are forever losing whisks.
Tip in the cottage cheese and milk. Give it another good stir. If it looks kind of lumpy right now, that’s totally normal. It always looks a little odd.
Add the spinach, onion, garlic, shredded cheese, nutmeg, pepper, and salt. Stir or, if you can’t find a spoon (it happens), a clean hand works—just don’t tell anyone who thinks you’re fancy.
Pour everything into your greased pie dish. Level it out a bit with the back of the spoon. Stand back and admire the chaos.
Bake in the preheated oven for about 40 to 45 minutes or until the middle puffs up and the top is golden—well, golden-ish. Sometimes it gets brown spots; I call them flavor polka dots.
This is where I usually poke the middle with a knife to see if it’s set. If it comes out with a gloppy mess, give it 5 more minutes. (I once impatiently pulled it out early. Oops. Soupy breakfast, but still good.)
Let it cool for at least 10 minutes or so before cutting. If you can actually wait that long, you have heroic willpower. I rarely do.

Notes from My Messy Kitchen

If your cottage cheese is unusually watery (sometimes it is, sometimes not), just drain off a bit or scoop it with a slotted spoon. Makes a world of difference for texture. Or don’t; I’ve gotten away with both.
Oh—if you forget the nutmeg, honestly, I hardly notice. But people will think you’re fancy if you mention it.
Don’t judge the quiche by the wobbles right out of the oven. Once it sets, it gets pretty sturdy. I promise.

My Experiments With Variations (Some Hits, One Miss!)

Mushrooms instead of (or alongside) spinach—yep, love it. Sauté them first, though. Raw, they leak a ton (ask me how I found out, ha).
Chopped roasted bell peppers add color and a sweet kick. The yellow ones are my favorite for making it look weirdly like a sunrise.
I once tried feta and olives for a Greek-ish vibe. Good, but maybe go easy on the salt if you try that. It came out punchy.
The one that flopped: broccoli florets. Weirdly watery, and the texture wasn’t right. Maybe chopped finer next time?

The Stuff You Need (and Workarounds!)

Mixing bowl (old salad bowls work in a pinch. I’ve used a pasta pot. Who cares?)
Whisk or fork (again, hands work, but maybe not for the eggs)
Oven-proof pie dish or baking dish, about 9 inches (roughly; I’ve even done it in a square pan, looked odd, tasted fine)
Knife for chopping and testing doneness

Irresistible Cottage Cheese and Spinach Crustless Quiche

How To Store This (Not That You’ll Have Leftovers…)

Technically, this keeps in the fridge up to 3 days. Just cover with foil or whack it into a container. I like it cold for lunch, but if you’re heating it up, quick zap in the microwave or low oven. That being said, in my house, there’s rarely a stray morsel by the evening. They find it—they always do.

Ways We Serve It (Or, My Family’s Peculiar Traditions)

We serve wedges with hot sauce or a scoop of salsa if someone’s feeling spicy. My personal favorite is to plop a bit of Greek yogurt on top (tastes fancier than it sounds). My cousin swears by having it with a side of buttered toast. Sundays, we sometimes get wild and add a handful of cherry tomatoes on the side, and, on rare occasions, a glass of bubbly. Because, why not?

What I’ve Learned (a Few, Um, Pro Tips!)

I once tried taking it out of the oven early because I was running late. Don’t. The center really needs to set. Liquidy eggs are nobody’s friend here.
If you go heavy on the cheese, wait a bit before cutting—otherwise it’s more like a lava flow than a slice. Not that I mind, but your plate might.
Don’t skip greasing the dish. I got lazy one time—ended up chiseling pieces out. Not my finest moment.

Some Oddly Specific Questions I’ve Heard

Can I use ricotta instead of cottage cheese? Sure, but it’s a bit richer and not as tangy. I actually like to mix the two if I’ve got both. Makes it feel posh.
Will this work if I swap in kale? Yep! Chop it pretty fine or it’ll be chewy. And I’d sauté it first with garlic. Learned that form a friend who’s big on kale (hi, Lisa!).
Is this gluten free? Barring any majorly weird cheese brands, yes—no crust, no crumbs, just eggs and veggies. Double check your cheese if you’re worried.
Can I freeze it? Technically yes, though the texture softens after thawing. I think it tastes better fresh or the next day from the fridge, but I admit I’m picky about texture.
What’s a good cheese? Whatever you like eating! I like a mild cheddar, but I saw this aged gouda at Whole Foods and tossed it in once—turned out lovely. Colby Jack, mozzarella, or even some pepper jack all work too.

And hey, a heads up: if you’re in a pinch and discover you’re out of milk, a bit of half-and-half or (on one especially frazzled morning) a splash of unsweetened oat milk did the trick. Not quite the same, but nobody batted an eyelid. Anyway, if you ever need a breakfast-lunch-dinner in one, this is a winner. Even if you accidentally drop half your onion on the floor (which, for the record, still happens over here…)

Irresistible Cottage Cheese and Spinach Crustless Quiche Recipe Guide