I created this delicious Tomato Spinach Quiche to be easy and breezy to make without skimping on flavor! Since it is made with a frozen pie crust and frozen spinach, the prep is quick and only takes 15 minutes! The combination of eggs + cottage cheese give this vegetarian quiche the most amazing texture, while the cheddar + simple seasonings make this protein-packed, veggie-loaded breakfast or brunch recipe delightfully flavorful. Topped with bright Roma tomatoes before being popped into the oven, the hardest part about this recipe is waiting for it to cook!

A pie tin filled with slices of quiche and a few slivers missing. Quiche has tomato slices and spinach visible on top. The quiche is sitting on a white marble surface and is surrounded by a striped napkin, a small bowl of shredded cheese, a small bowl of salt and pepper, two clear glasses of water, a knife (out of frame)—and a few baby spinach leaves, some cheese, salt, and pepper on the counter (as if spilled).

While I tend to favor flavor over flair, having a showstopper recipe in my back pocket always makes entertaining that much more enjoyable! And if a crowd pleaser is quick to make and easily prepped in advance? All the better! That’s where this easy vegetable quiche comes in. Whether it’s having friends over on the weekend, a potluck brunch, a mellow Sunday morning (or busy weekday morning, for that matter!), this cottage cheese quiche fits the bill in flavor and ease.

Pssst. If you love this easy quiche recipe, you have to try my Crustless Spinach Sweet Potato Quiche or Crustless Potato Asparagus Quiche, too. Both feature all of the elegance and flavor of a traditional quiche—but without the need (or fuss!) of a crust. And, trust me when I say you’ll never miss it! Or give my Cheesy Broccoli Egg Bake a spin the next time you want a veggie-loaded + protein-packed breakfast that works great as part of meal prep!

Ingredients for tomato and spinach quiche on the table before being cooked together.
Ingredients: frozen pie crust, frozen spinach (defrosted), eggs, cottage cheese, milk, kosher salt, garlic powder, fresh ground pepper, grated sharp cheddar cheese, plum (or Roma) tomatoes

What you’ll find in this post

Visual Guide: step-by-step how to make this spinach quiche

If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.

A hand holding a fork pressing tines of the fork into an unbaked pie crust in a pie pan sitting on a sheet pan.
Heat the oven to 375℉. Blind bake your pie crust. (This will make sure it doesn’t get soggy.) Use a fork to poke holes all over the inside of your pie crust in the baking pan. Place the pan on a baking sheet and place in the oven.
Cooked pie crust in a pie tin sitting on a baking sheet.
Bake until the crust is a very light golden brown, about 12 minutes. After it is done baking, lower the oven temperature to 350℉.
One hand holding a spoon pressing water out of frozen spinach in a strainer. Another hand is holding the strainer which is sitting on top of a glass bowl. Glass bowl is surrounded by a small white bowl filled with salt and pepper. A few baby spinach leaves are strewn on the white marble surface.
Squeeze out all the excess moisture in the defrosted spinach, using a clean kitchen towel or a few layers of paper towel or by putting it in a strainer and pushing down on it with a spoon.
Eggs, spinach, cottage cheese, milk, salt, garlic powder, pepper, and cheddar cheese in a glass bowl sitting on a white marble surface. Strewn about counter are broken eggshells, a few baby spinach leaves, a few cheese shreds, a small bowl with salt and pepper and a whisk.
In a large bowl, add the eggs, spinach, cottage cheese, milk, salt, garlic powder, pepper, and cheddar cheese.
A whisk mixing together eggs, spinach, cottage cheese, milk, salt, garlic powder, pepper, and cheddar cheese in a glass bowl sitting on a white marble surface. Strewn about counter are broken eggshells, a few baby spinach leaves, a few cheese shreds, and a small bowl with salt and pepper.
In a large bowl, mix the eggs, spinach, cottage cheese, milk, salt, garlic powder, pepper, and cheddar cheese.
Slices of tomato on a paper towel sitting on top of a white marble surface.
Slice the tomatoes into 12 to 15 ¼-inch circles and place on a paper towel or clean kitchen towel to drain off some of the excess moisture.
Unbaked pie crust filled with quiche mixture sitting on a baking sheet.
Pour the spinach and egg mixture into the piecrust.
A layer of tomato slices on top of quiche mixture in an unbaked pie crust. The unbaked quiche is sitting on a baking sheet.
Arrange the tomato slices on top then sprinkle with a pinch of salt and pepper to season them. Place the quiche in the oven and bake until the center looks dry and no longer jiggles, 45 to 50 minutes.
Baked quiche with tomatoes and spinach visble on top. Quiche is in a pie tin sitting on a baking sheet.
Let the quiche cool for 10 to 15 minutes to setup then slice into 6 pieces and serve.

Suggested Adaptations

  • Use homemade pie crust. I used a frozen pie crust that was already in a foil pie plate for ease and simplicity. However, if you want to use a rolled premade pie dough or homemade dough, I suggest fitting it into a 9-inch pie pan and placing it in the freezer for at least 20 minutes before blind baking as directed and continuing on with the recipe as written.
  • If you don’t want to use cottage cheese, you can use an equal amount of ricotta instead.
  • Swap out the cheese. Other cheeses such a crumbled feta, goat cheese, or shredded mozzarella would be great additions to the quiche.
  • If you don’t need the quiche to be vegetarian, a cup of diced ham, cooked bacon, or cooked sausage would be great additions to this recipe.
A pie tin filled with a tomato and spinach quiche. One hand is holding the pie plate and another hand is holding a knife slicing into the quiche. The quiche has tomato slices and spinach visible on top. The quiche is sitting on a white marble surface and is surrounded by a small bowl of shredded cheese, a small bowl of salt and pepper, two clear glasses of water, a few baby spinach leaves, some pieces of shredded cheese, salt, and pepper strewn on the counter (as if spilled).

Recipe testing notes from Taesha

  • Be sure to use low fat or full-fat cottage cheese for best results. When fat is removed from dairy products, water is typically added. I have tested this spinach tomato quiche with fat free cottage cheese and it took considerably longer to bake off the extra water and for the quiche to firm up.
  • Let the quiche cool a bit before slicing. Like all baked items, this quiche is still cooking even after it is out of the oven and it needs a minute….or 10…to finishing its cooking and firm up as it slowly cools a bit! Cutting into a fresh-out-of-the-oven quiche means you interrupt that last step of the cooking process and might mean your quiche doesn’t hold its shape as well.
  • Don’t skip on blind baking. I know it is tempting to skip the step since the whole quiche is going to be popped in the oven to bake, but this step really helps to make sure your frozen pie crust has the best texture.
  • Really squeeze out that spinach! The freezing process draws out the water in veggies so, once thawed, the water should be pretty easy to squeeze out of the spinach. Please don’t skip this step! Poorly drained spinach will add water to your quiche and might make it so your quiche doesn’t firm up well—or that you need to cook if for longer than expected to cook off the extra moisture.

How to freeze and reheat this quiche

  • To freeze: Once baked, allow the quiche to completely cool. Then wrap in plastic wrap, then foil, and freeze for up to 2 months. When ready to enjoy, defrost in the fridge overnight before reheating.
  • To reheat: Cover the thawed quiche with foil and place quiche in the center of the oven set at 350°F. Warm until the center of the quiche is 160°F in the middle when checked with a kitchen thermometer. In my testing, this can take about 30 minutes.

Other veggie-loaded brunch recipes you’ve got to try!

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A slice of quiche sitting next to arugula leaves on a white plate. There is a fork holding a piece of quiche also on the plate. Quiche has tomato slices and spinach visible on top. The quiche is sitting on a white marble surface and is surrounded by a few pieces of dishware out of focus in the background. A few crumbs are on the table.
Vegetarian Tomato & Spinach Quiche with Cottage Cheese served.
5 from 3 votes

Tomato & Spinach Quiche with Cottage Cheese (Vegetarian)

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Cuisine: American
Course: Breakfast
I created this delicious Tomato Spinach Quiche to be easy and breezy to make without skimping on flavor! Made with a frozen pie crust and frozen spinach for ease, it combines eggs, cottage cheese, and cheddar for the ultimate protein-packed, veggie-loaded breakfast or brunch recipe. Topped with bright Roma tomatoes before being popped into the oven, the hardest part about this recipe is waiting for it to cook!

Ingredients
 

  • 1 9-inch frozen pie crust*
  • 10 ounces frozen spinach, defrosted**  see below for how to best do this
  • 4 large eggs
  • ¾ cup cottage cheese, low fat or full fat for best results
  • ¼ cup milk
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon fresh ground pepper
  • 1 cup grated sharp cheddar cheese
  • 3 plum or Roma tomatoes

Instructions
 

  • Heat the oven to 375℉.
  • Blind bake your pie crust. (This will make sure it doesn’t get soggy.) Use a fork to poke holes all over the inside of your pie crust in the baking pan. Place the pan on a baking sheet and place in the oven. Bake until the crust is a very light golden brown, about 12 minutes.
    After it is done baking, lower the oven temperature to 350℉.
  • Squeeze out all the excess moisture in the defrosted spinach, using a clean kitchen towel or a few layers of paper towel or by putting it in a strainer and pushing down on it with a spoon.
  • In a large bowl, mix the eggs, spinach, cottage cheese, milk, salt, garlic powder, pepper, and cheddar cheese.
  • Slice the tomatoes into 12 to 15 ¼-inch circles and place on a paper towel or clean kitchen towel to drain off some of the excess moisture.
  • Pour the spinach and egg mixture into the pie crust. Arrange the tomato slices on top then sprinkle with a pinch of salt and pepper to season them.
  • Place the quiche in the oven and bake until the center looks dry and no longer jiggles, 45 to 50 minutes.
  • Let the quiche cool for 10 to 15 minutes to setup then slice into 6 pieces and serve.

Notes

*I used a frozen pie crust that was already in a foil pie plate. However, if you use a rolled premade pie dough or homemade dough, fit it into a 9-inch pie pan and place it in the freezer for at least 20 minutes.
**Let the spinach defrost in the refrigerator overnight or microwave until defrosted. Place the spinach in a mesh strainer and use the back of a large spoon to press out and drain out extra water. Or, place defrosted spinach in a clean kitchen towel and squeeze the liquid out over the sink.
Serving: 1slice, Calories: 300kcal, Carbohydrates: 19g, Protein: 16g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 145mg, Sodium: 636mg, Potassium: 367mg, Fiber: 2g, Sugar: 3g, Vitamin A: 6190IU, Vitamin C: 7mg, Calcium: 251mg, Iron: 2mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.