Wholesome and satisfying, this veggie-packed quiche is baked without a crust and topped with melty mozzarella for a delicious, simple bake.

1½ cups cottage cheese

4 large eggs

1 cup sautéed spinach and chopped onion mixture (about ½ onion + 2 cups fresh spinach)

A pinch of ground nutmeg

½ cup shredded mozzarella cheese

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Preheat Oven: Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie dish.

Sauté Veggies: In a skillet, sauté chopped onion until soft. Add spinach and cook until wilted. Let cool.

Mix Eggs & Cheese: In a mixing bowl, whisk together eggs, cottage cheese, and a pinch of nutmeg.

Combine: Stir in the cooled spinach and onion mixture.

Assemble: Pour into the prepared pie dish and top evenly with mozzarella cheese.

Bake: Bake for 35–40 minutes, or until set and lightly golden.

Cool & Serve: Let rest for 10 minutes before slicing and serving.

Use frozen spinach if desired—just thaw and drain well.

Add cooked bacon or ham for extra protein.

Mix in mushrooms, bell peppers, or herbs like dill or parsley for variation.

For dairy-free: use plant-based cottage cheese and shredded vegan cheese.