This is one of those easy, no-fuss recipes you can throw together and feel good about. It’s soft, cheesy, packed with veggies, and doesn’t need a crust at all. Just mix, pour, bake, and you’re done.
Why I Love This Recipe
I started making this when I wanted something filling but simple, and it quickly became a go-to. It feels like a classic comfort dish but lighter and easier.
- It’s super easy to mix in one bowl
- No crust means less prep and fewer carbs
- The cottage cheese makes it creamy without being heavy
- It reheats really well the next day
- You can switch up the veggies and cheese anytime
Servings and Time
Servings: 6 slices
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
What You’ll Need
- 1/2 bell pepper, diced
- 1 small onion, diced
- 2 cups fresh baby spinach
- 1/2 tsp garlic powder
- Salt, to taste
- Pepper, to taste
- 4 large eggs
- 1/2 cup milk
- 1 tsp Italian seasoning
- 1 1/2 cups cottage cheese
- 1 cup shredded cheese (mozzarella, cheddar, or mix)
- 1 tbsp olive oil
Tools You’ll Need
- 9-inch pie pan
- Mixing bowl
- Whisk
- Skillet
- Spatula
- Measuring cups and spoons
How to Make It
Step 1: Prep the Pan
Spray a 9-inch round baking dish with non-stick spray so nothing sticks.
Step 2: Cook the Veggies
Heat 1 tbsp olive oil in a skillet. Add 1/2 diced bell pepper and 1 small diced onion. Cook for 3–4 minutes until soft. Add 2 cups fresh baby spinach and cook until wilted. Stir in 1/2 tsp garlic powder, salt, and pepper.
Step 3: Mix the Eggs
In a bowl, whisk together 4 large eggs, 1/2 cup milk, 1 tsp Italian seasoning, and 1 1/2 cups cottage cheese until well combined.
Step 4: Add Cheese and Veggies
Stir in 1 cup shredded cheese and the cooked veggies (soft diced onion, softened diced bell pepper, wilted spinach) into the egg mixture.
Step 5: Pour and Bake
Pour the mixture into the prepared pie pan. Bake at 350°F for 45 minutes until the top is golden and the center is set.
Pro Tips
- Let it rest 5–10 minutes before slicing so it sets better
- Don’t skip cooking the veggies first or the quiche will be watery
- Use full-fat cottage cheese for the best texture
- Shred your own cheese for better melting
Substitutions and Variations
- Swap spinach for kale or mushrooms
- Use red onion for a stronger flavor
- Try feta or Swiss cheese instead
- Add cooked bacon or sausage for extra protein
Make Ahead Tips
You can mix everything the night before and store it in the fridge. Just pour and bake in the morning.
Macros (Per Slice Approx.)
- Calories: 180
- Protein: 14g
- Carbs: 5g
- Fat: 11g
Why This Recipe Works (Quick Science)
Eggs provide structure as they cook and firm up. Cottage cheese adds moisture and protein, keeping the texture soft instead of rubbery. Cooking the veggies first removes excess water so the quiche sets properly.
Common Mistakes
- Skipping veggie sautéing → leads to watery quiche
- Overbaking → makes it dry
- Not seasoning enough → eggs need salt to shine
- Cutting too early → it falls apart
What to Serve With
- Fresh fruit
- Toast or English muffins
- Light green salad
- Roasted potatoes
Leftovers and Storage
Store in the fridge for up to 4 days. Reheat slices in the microwave for 30–60 seconds. You can also freeze slices and reheat later.
FAQ
Can I make this dairy-free?
You can try dairy-free milk and cheese, but texture will change.
Can I use egg whites only?
Yes, use about 1 cup egg whites, but it will be less rich.
How do I know it’s done?
The center should be set and not jiggly, and a knife comes out clean.
Final Thoughts
This quiche is simple, filling, and super flexible. It’s one of those recipes you’ll come back to again and again. Give it a try and make it your own.