Spinach and Zucchini Crustless Quiche

Spinach and Zucchini Crustless Quiche, an easy and simple recipe with a ton of flavor, made with eggs and cheese.

The spinach and zucchini crustless quiche is easy to prepare and only needs a handful of ingredients. Most likely you would have all of them in your pantry. It’s a great way to sneak in more veggies into your diet.

For this recipe, you will need the following utensils: a large mixing bowl, a nonstick skillet, and a pie or quiche tin. If you don’t have one of these types of tins, you can use a round cake tin.

The ingredients needed for this spinach and zucchini crustless quiche are:

• chopped spinach
• grated zucchini
• eggs
• onion
• olive oil
• cottage cheese
• mozzarella cheese
• seasonings: salt, black pepper, and nutmeg

Quiche Filling

To start, dice up your onion. Next step will be to cook your crustless quiche filling. In a large nonstick skillet, add the olive oil and heat to medium-high. First, saute the onions until soft. Then add the zucchini and continue sauteing for a couple of minutes or until there is no liquid in the skillet. Zucchinis have a high water content, for this reason, we cook it to prevent a soggy quiche. After this add the chopped spinach and saute until they are wilted down. Add your nutmeg and mix. Turn off the heat and remove from the stove and let it cool for a few minutes.

As a side note, you can also change up the filling ingredients, this way you can customize the flavor. I have tried it adding ham, only with spinach or only with zucchini and always turn out great. You can also use leftovers if you have on hand for the filling. The combinations are endless. I also think that onions and eggs are a great combo!

Quiche Egg Mixture

Now let’s work on the base of our crustless quiche. In a large mixing bowl, beat the eggs with salt, black pepper, cottage cheese, and the quiche filling mixture. Easy as that. I like easy recipes to whip up. The main reason I add cottage cheese is to increase a little the amount of protein.

Tip: If you like a smoother texture, you can use a blender and add all the base ingredients and blend until everything is smooth. Then add the filling mixture and mix in with a spatula. Now it will be ready to pour into the tin and bake.

I usually line my baking tins with parchment paper. Eggs tend to stick a lot. If you don’t have parchment paper, you can grease your tins, to prevent the eggs from sticking. Now pour our quiche mixture into our lined baking tin, and sprinkle the grated mozzarella on top.

Bake at 350º F for 35 – 40 minutes or until the top is golden brown. Let it cool for 5 minutes before cutting. Your spinach and zucchini crustless quiche is ready to devour. Enjoy!

This recipe is great to prepare for meal prep if you want. You can also make it using a muffin tin, so you have it on the go.

Spinach and Zucchini Crustless Quiche

Print Recipe

The spinach and zucchini crustless quiche is an easy and healthy recipe. It is a great breakfast, lunch or dinner. Nice way to add more veggies to your diet!

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Servings: 8 servings

Author: Nadja Belgrave

Cook ModePrevent your screen from going dark

Ingredients

Quiche Egg Mixture

• 6 medium eggs
• 1/2 cup cottage cheese
• 1/2 cup mozzarella cheese, grated
• 1/2 tsp salt
• 1/4 tsp black pepper

Quiche Filling

• 2 cups chopped spinach
• 1 zucchini, grated
• 1 small yellow onion
• 1 tsp olive oil
• 1/4 tsp nutmeg

Instructions

• Preheat your oven to 350º F.
• Dice your onions.
• Heat a nonstick skillet on medium high heat. Add the olive oil. Sautee the onions for 5 minutes. Next add the zucchini and sautee for 2 more minutes or until there is no water in the skillet. Lastly add the spinach and sautee for 3 minutes. Add the nutmeg and stir. Remove from the heat and let it cool for a few minutes.
• In a large mixing bowl, beat the eggs with salt, black pepper, the cottage cheese and the vegetable mixture.
• Line a 9″ inch baking tin with some parchment paper and add the mixture to it. Sprinkle the grated mozzarella on top.
• Bake for 35 to 40 minutes or until puffed up and golden brown on top.
• Let it cool for 5 minutes before cutting. Serve and enjoy!

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If you are into spinach you can also try my Stuffed salmon fillet with spinach and cream cheese.

Hope you give this recipe a try, I know you won’t regret it! 🙂

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