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 Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4


  • 2 teaspoons canola oil
  • 1 medium yellow onion, finely chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1 12 cups grated Cabot 50% Light Cheddar cheese
  • 6 large egg whites
  • 1 large egg
  • 13 cup cottage cheese
  • 14 teaspoon ground red pepper
  • 18 teaspoon salt
  • 18 teaspoon ground nutmeg


  1. Drizzle oil in nonstick skillet over medium-high heat. Add onion; saute 5 minutes or until translucent.
  2. Add spinach and stir 3 additional minutes or until spinach is wilted. Set aside.
  3. Preheat oven to 375˚. Lightly coat a 9-inch nonstick pie plate with cooking spray. Sprinkle cheese in pan.
  4. 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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