Description
A light, low-carb quiche loaded with sautéed mushrooms, fresh spinach, cottage cheese, and eggs—no crust required. Perfect for breakfast, brunch, or a healthy dinner.
Ingredients
Scale
- 1 tablespoon olive oil or butter
- 8 oz mushrooms, sliced
- 4 cups fresh spinach (or 10 oz frozen, thawed & drained)
- 6 large eggs
- 1 cup cottage cheese
- ½ cup shredded Swiss or mozzarella cheese
- ¼ teaspoon nutmeg
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
- Heat oil in a skillet over medium heat. Sauté mushrooms until golden and moisture evaporates, about 5–7 minutes. Add spinach and cook until wilted; drain well.
- In a bowl, whisk eggs, cottage cheese, nutmeg, salt, and pepper until smooth.
- Stir sautéed veggies and shredded cheese into the egg mixture.
- Pour into the prepared dish and spread evenly.
- Bake for 30–35 minutes until set and lightly golden on top.
- Let rest 5–10 minutes before slicing. Serve warm or at room temperature.
Notes
Be sure to drain spinach and mushrooms thoroughly to avoid excess moisture. Swap cheeses—cheddar, feta, or goat cheese all work. Try fresh herbs like thyme or chives for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Any Meal
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg
Keywords: crustless quiche, mushroom quiche, spinach quiche, low carb, gluten free