Recipe: Crustless Spinach and Cheddar Quiche

By: Theresa Greenwell

Do busy mornings have you rushing out of your front door without breakfast?  It’s a common problem, especially once school starts. Since breakfast is so important and the average break room doesn’t offer the best mid-morning snack options, try this amazing breakfast recipe for a protein-packed morning:

Serves: 6-8

Prep Time: 1 hour


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 (10 oz.) package frozen chopped spinach, thawed and well drained
  • 16 oz. cottage cheese (high curd yield. Drain fluid if excessive only)
  • 3 eggs, beaten
  • 1 cup low-fat cheddar cheese, grated
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper


  1. Preheat the oven to 350 degrees F.
  2. Lightly coat inside of a 9-inch pie pan with non-stick cooking spray.
  3. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
  4. In a large bowl, combine eggs, cottage cheese, cheddar cheese, salt, and pepper. Add spinach mixture and stir to blend.
  5. Pour mixture into prepared pie pan.
  6. Bake quiche for approximately 45 minutes or until cooked completely (eggs set and golden)
  7. Let cool 15-30 minutes before serving.

What are your favorite breakfasts for busy mornings? Tell us in the comments!