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This crustless spinach mushroom quiche is packed with flavor and easy to make. Sautéed mushrooms, onions, and a touch of lemon give it a fresh, savory kick, while the mix of cottage cheese, Gruyere, and Parmesan keeps it extra creamy. It bakes up in about 40 minutes and makes an easy win for brunch, meal prep, or a no-fuss dinner.
This quiche is lower in fat and calories than our mushroom and goat cheese quiche or our smoked salmon quiche. We used cottage cheese to give it a rich, cheesy texture while lightening up the calories.
Here’s Why This Crustless Quiche Recipe Works
Cheese trifecta: Cream cheese and Gruyere add richness, cottage cheese keeps things light, and Parmesan finishes it off just right.
Vegetables that behave: Sautéed mushrooms and well-drained spinach mean no soggy quiche here.
Built-in contrast: Earthy veggies meet lemon zest and red pepper flakes for a bright, balanced flavor.
Crustless = effortless: No pastry, no blind baking. Just mix, pour, and bake.
Recipe Tips
Use the right dish: A 9½-inch glass pie plate bakes it evenly. If you use a smaller dish and end up with extra custard, pour it into a muffin tin.
Soften the cream cheese: Let it come to room temp so it blends easily with the eggs.
Really squeeze the spinach: Any leftover moisture will make the quiche watery, so give it a good wring.
Add cheese in two rounds: Gruyere goes in the mix; Parmesan waits for its golden moment on top.
Check for doneness: The center should hit 160°F or come out clean with a toothpick for that perfect custard set.
Pre-cook the veggies: Make sure the mushrooms release their moisture and get a little color before mixing them in. It deepens flavor and keeps the texture perfect.
Cool before slicing: Let the quiche rest 10–15 minutes after baking so it sets fully and slices cleanly.
Customize the mix-ins: Swap spinach for kale, or add sun-dried tomatoes, roasted red peppers, or cooked bacon for variety.
Don’t skip the zest: That lemon zest quietly brightens the richness. It’s small but mighty.
Reheat smart: Warm slices in the oven at 325°F for 10–15 minutes instead of microwaving to keep the texture creamy.
Serving: Try it with a simple green salad or a cup of tomato basil soup for a complete meal.
Crustless Spinach Quiche with Cottage Cheese
This crustless spinach and mushroom quiche is rich, savory, and proves simple ingredients can taste amazing. Serve it warm or chilled, for brunch or dinner.
If you are looking for more quiche recipes, our salmon quiche with potato crust is also lighter in calories. Or try our classic quiche Florentine.
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Crustless Spinach Mushroom Quiche
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Ingredients
- 2 tablespoons olive oil
- ½ onion, diced
- 6 ounces fresh mushrooms, chopped, any variety
- 1 (8 ounce) package frozen spinach, chopped, thawed and squeezed dry
- 4 ounces cream cheese, softened
- 4 large eggs
- 2 egg whites
- ½ cup cottage cheese
- ½ cup whole milk
- ½ cup grated Gruyere cheese
- ½ teaspoon salt
- ½ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground black pepper
- pinch crushed red pepper flakes
- zest from 1 lemon
- ¼ cup grated parmesan cheese
Instructions
- Preheat the oven to 350°F. Spray a 9-1/2-inch pie plate with non-stick spray and set aside.
- Heat the oil in a skillet over medium heat, add the onions and mushrooms and saute until the onions are translucent and the mushrooms slightly browned. Remove from heat, add the spinach tossing together with a fork, and set the mixture aside.
- In a large mixing bowl, beat the softened cream cheese and mix in the eggs and the egg whites. Beat the mixture until the cream cheese is well incorporated into the eggs. Stir in the cottage cheese, milk, Gruyere cheese, salt, nutmeg, pepper, red pepper, and lemon zest. Fold in the reserved spinach and mushroom mixture.
- Pour the mixture into the prepared pie plate, transfer the dish to the middle rack of the oven and bake for 25 minutes then sprinkle the parmesan cheese on top. Continue baking for 5 to 10 more minutes until the center is firm and a toothpick comes out clean when tested. If you have an instant read thermometer, the internal temperature will be 160°F when the quiche is done.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!This recipe was originally published on January 13, 2014.
I love cottage cheese and the combination with spinach and mushroom makes this crustless quiche really healthy and delicious.
thanks Angie