Crustless Spinach Quiche Recipe

What Goes In

• 2 tsp canola oil
• 1 medium yellow onion, finely diced
• 12 ounces fresh spinach, roughly chopped
• 10 ounces shredded mozzarella cheese
• 8 large egg whites (or 1.5 cups liquid egg whites)
• 1 whole egg
• 1/2 cup low-fat cottage cheese
• 1/4 tsp cayenne pepper
• 1/4 tsp table salt
• 1/8 tsp ground nutmeg
• 1/4 tsp black pepper

Get Started

Heat oven to 375F. Spray a 9-inch pie pan well – this stuff sticks without it.

Cook the Vegetables

Heat oil in a skillet over medium-high. Add the onion and cook ~3-4 minutes until soft and translucent.

Dump in all the spinach. Looks like too much but it cooks down to nothing. Stir for ~5-6 minutes until wilted and dry. You need it dry or the quiche gets watery.

Pull off heat and let it sit.

Mix the Eggs

In a large bowl, whisk together the whole egg, egg whites, cottage cheese, cayenne, salt, nutmeg, and pepper. The cottage cheese stays lumpy – that’s normal.

Build the Quiche

Spread the mozzarella evenly in your pie pan. This forms the “crust” when it bakes.

Scatter the spinach mixture over the cheese. Pour the egg mixture over everything. Shake the pan to help it settle into the gaps.

Bake

Bake ~40-45 minutes until the center is set. No jiggle when you shake the pan.

Let it rest ~5 minutes before cutting. Cuts cleaner when it’s had time to set up.

The nutmeg sounds weird with spinach but it works – old French trick. Using mostly egg whites keeps it lighter than a regular quiche. Reheats great for breakfast all week.

Crustless Spinach Quiche

Skip the crust and nobody notices. The cheese sinks to the bottom and makes its own crispy layer that's better than pastry anyway.

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Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Resting Time: 5 minutes mins

Total Time: 1 hour hr 5 minutes mins

Ingredients

• ▢ 2 tsp canola oil
• ▢ 1 medium yellow onion finely diced
• ▢ 12 ounces fresh spinach roughly chopped
• ▢ 10 ounces shredded mozzarella cheese
• ▢ 8 large egg whites or 1.5 cups liquid egg whites
• ▢ 1 whole egg
• ▢ 1/2 cup low-fat cottage cheese
• ▢ 1/4 tsp cayenne pepper
• ▢ 1/4 tsp table salt
• ▢ 1/8 tsp ground nutmeg
• ▢ 1/4 tsp black pepper

Instructions

• Preheat oven to 375F. Spray 9-inch pie pan.
• Heat oil in skillet over medium-high. Cook diced onion 3-4 minutes until soft.
• Add spinach, cook 5-6 minutes until wilted and dry. Remove from heat.
• Whisk egg whites, whole egg, cottage cheese, and seasonings in large bowl.
• Layer mozzarella in pie pan to form crust.
• Top with spinach mixture, pour egg mixture over. Shake to settle.
• Bake 40-45 minutes until center is set and doesn’t jiggle.
• Rest 5 minutes before cutting.