This crustless spinach mushroom cottage cheese pie tastes so amazing, you won’t believe it’s loaded with cottage cheese! The cottage cheese melts into the eggs to create a super cheesy egg pie with a lovely soft quiche-like texture. Seriously, I didn’t want to stop eating, even though I was full after one piece. The combination of spinach and mushrooms is always good, but this seriously takes them to another level. The cheese also makes a lovely golden brown “crust” on top. It’s a beauty to behold, but you’ll definitely want to dig right in.
I didn’t really know what to expect from this one, but I had most of a tub of cottage cheese I needed to use and I thought it was worth a shot. I mixed it up and put the pie in the oven with a little bit of a prayer that it might turn out okay. But when I opened the oven to check the pie and saw it all puffed up with a beautiful golden brown crust, I couldn’t wait to dive in. And when I did, I just couldn’t believe the taste. I like cottage cheese, but this was a whole new dimension of cottage cheese that I’d never imagined.
Since this pie has no bottom crust, this spinach mushroom cottage cheese pie is gluten free, keto, and chock full of super healthy ingredients. The eggs and cottage cheese provide plenty of protein, but if you want to add another source of protein, feel free to do so.
Adapted slightly from Sugar Free Mom
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Spinach Mushroom Cottage Cheese Pie
Ingredients
- 8 – 10 oz. fresh or frozen spinach
- 1 Tablespoon butter or extra virgin olive oil
- About 1/2 cup chopped onions
- 2 – 4 cloves garlic, peeled & chopped
- 8 oz. (about 230 g) fresh mushrooms, sliced thin and chopped roughly
- 1/2 – 1 teaspoon Trader Joe’s Umami Mushroom seasoning (or salt or bacon mushroom salt – recipe here)
- A good sprinkle of Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning)
- About ½ teaspoon freshly ground pepper
- A pinch of nutmeg
- 16 oz. (450 g) cottage cheese
- 4 eggs
- ½ cup milk
- 2 Tablespoons grated parmesan
- About 1 cup shredded Swiss or Gruyere cheese
Instructions
- Preheat the oven to 350 F. If using frozen spinach, thaw or if using fresh, pour it into a bowl and cook in the microwave for about 2 minutes, until wilted. Put the spinach in a clean towel and squeeze out the excess moisture.
- Meanwhile, melt the butter in a large frying pan (or cast iron pan) over medium heat. Add the onion and saute until soft and translucent, then the garlic and mushrooms. Cover and cook for several minutes until the mushrooms are tender, then uncover, stir in the spinach and seasonings and cook until the liquid is gone. Remove from heat.
- In a small bowl, whisk the eggs with the milk. Add the cottage cheese to the pan with the spinach and mushrooms and stir, then fold in the egg/milk mixture and the Parmesan cheese. If you’re using an oven-safe pan, you can simply sprinkle with cheese at this point and bake – or you can spoon/pour the mixture into a large pie pan.
- Bake at 350 F. for about 50 minutes. Turn off the oven and let sit for 5 – 10 minutes longer, then remove from oven and let sit for about 10 more minutes before serving. Enjoy!
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2025, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
