Southeast Dairy Association - crustless spinach quiche


Crustless Spinach Quiche

Try a new spin on the traditional quiche by adding spinach to the egg-and-cheese filling and omitting the crust.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 4


  • 2 teaspoons canola oil
  • 1 medium yellow onion, finely chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1 1/2 cups grated Cabot 50% Light Cheddar cheese
  • 6 large egg whites
  • 1 large egg
  • 1/3 cup low-fat cottage cheese
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg


  • Drizzle oil in nonstick skillet over medium-high heat. Add onion; saute 5 minutes or until translucent.
  • Add spinach and stir 3 additional minutes or until spinach is wilted. Set aside.
  • Preheat oven to 375˚. Lightly coat a 9-inch nonstick pie plate with cooking spray. Sprinkle cheese in pan.
  • Top with spinach mixture. In a medium bowl, whisk egg whites, egg, cottage cheese, red pepper, salt and nutmeg. Pour egg mixture over spinach. Bake for 30 to 40 minutes or until set. Let sit 5 minutes. Cut into wedges. Serve warm.


Source of recipe: Cabot Creamery
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