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Crustless Cottage Cheese Quiche with Spinach

This low-carb cottage cheese quiche is a delicious meal that's high in protein, packed with veggies, and full of flavor.
Course Breakfast, Main Course
Cuisine French
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 262kcal
Author Amee

Equipment

  • Oven

Ingredients

  • 2 tsp extra virgin olive oil
  • 1 medium yellow onion or sweet onion, finely chopped
  • 10 ounce package frozen chopped spinach thawed and drained
  • 12 oz grated Cabot 50% light cheddar cheese
  • 8 large egg whites you can use 1 1/2 cups liquid egg whites in the carton
  • 1 whole egg
  • 1/3 cup low-fat cottage cheese
  • 1/4 tsp ground cayenne red pepper
  • 1/8 tsp sea salt
  • 1/8 tsp ground nutmeg
  • 1/4 tsp ground black pepper

Instructions

  • Preheat oven to 375 degrees.
  • Drizzle oil in a nonstick skillet over medium-high heat.
  • Add onion and cook until translucent (about 5 minutes).
  • Add spinach and stir for about 3 minutes, until spinach is dry. Set aside.
  • Lightly coat a 9" nonstick pie pan with olive oil cooking spray.
  • Sprinkle grated cheese in the bottom of the pan.
  • Top with spinach mixture.
  • In a medium bowl, whisk egg whites, whole egg, cottage cheese, red pepper, sea salt, nutmeg, and black pepper.
  • Pour egg mixture over spinach.
  • Bake for 40-45 minutes or until set.
  • Let sit for 5 minutes and slice into wedges.

Notes

  • To defrost the spinach, place it in a bowl under lukewarm running water and squeeze out as much moisture as possible.
  • You can substitute 6 whole eggs for the egg white/whole egg combo
  • Fresh spinach can be used instead of frozen. A pound of fresh spinach is equivalent to 10 oz of frozen spinach. Be sure to sauté it so it has wilted down before adding to the quiche.
  • Make a 1" cut from the center towards the edges to check for doneness. If the knife comes out with any bits of egg on the blade, place it back in the oven for a few minutes.
  • You can prep most of this crustless quiche in advance. The night before, make the vegetables and the egg batter and keep them stored separately in the fridge. The following day, assemble the quiche in your pie pan and bake!

Nutrition

Calories: 262kcal | Carbohydrates: 9g | Protein: 34g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 844mg | Potassium: 495mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9377IU | Vitamin C: 6mg | Calcium: 482mg | Iron: 2mg