I keep a recipe file for potluck-friendly dishes, and under that I have a whole section for brunch recipes. This Easy Egg and Spinach Casserole is one of my favorites. It bakes up beautifully and makes an impressive presentation when you lift the cover at a buffet or table. It also feeds a crowd: cheesy, rich, and filling, a single serving will satisfy even hearty appetites.
This casserole is vegetarian if you choose vegetarian-friendly cheeses. Some cheeses are made with animal-derived rennet, so check labels if you’re serving vegetarians. In my experience, most pre-shredded Cheddar and Swiss from grocery stores are vegetarian. The dish is popular with both vegetarians and meat-eaters, making it a reliable choice for mixed crowds.
This recipe uses a small amount of flour to help thicken and bind the mixture, which makes it different from many quiches or frittatas. The flour helps compensate for the large amount of cheese and butter. Be sure to incorporate the flour thoroughly into the beaten eggs—small lumps are fine but break up larger ones. I like to use a stand mixer to beat the eggs so the flour blends smoothly; after that I fold the spinach and cheeses in by hand to avoid overmixing the larger ingredients.
Easy Egg and Spinach Casserole
Ingredients
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7 large eggs
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1/2 cup onion, finely diced
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1/4 cup all-purpose flour
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1 package (10 oz) frozen chopped spinach, thawed and well drained
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1 package (16 oz) cottage cheese, small curd
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1 1/2 cups Cheddar cheese, shredded
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1 1/2 cups Swiss cheese, shredded
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1/4 cup butter, melted
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1 teaspoon garlic salt
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salt & pepper to taste
Directions
- Preheat oven to 350°F (175°C). Grease a large casserole dish or a 9×13-inch baking dish with cooking spray.
- In a large bowl, beat the eggs. Add the flour, garlic salt, and salt and pepper to taste. Beat until the flour is fully incorporated.
- Squeeze the thawed spinach to remove excess water, then add it to the bowl along with melted butter, diced onion, cottage cheese, Cheddar, and Swiss. Stir until evenly mixed.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake uncovered for about 45 minutes, until the top is golden brown and the egg mixture is set. If needed, bake an additional 5–10 minutes until eggs are fully firm. Let rest 10 minutes before serving.
Notes
- Make sure the flour is well mixed into the eggs to avoid pockets of dry flour.
- You can substitute other shredded cheeses (Mozzarella, Colby, Monterey Jack). If using stronger cheeses like Gruyère, sharp Cheddar, or Parmesan, reduce the total cheese by at least 1/2 cup to avoid overpowering the dish.
- Replace the frozen spinach with about 1 lb fresh spinach: briefly sauté or boil, drain thoroughly and cool before adding to the egg mixture.
- Shallots or leeks work well in place of onion, or omit the onion and use 1 teaspoon onion powder or 1 teaspoon garlic powder instead.
I bake this casserole for about 45 minutes, which works well in my oven, but egg-based dishes can be sensitive to factors like baking dish material, cheese fat content, and oven calibration. When the eggs are fully set and firm, the casserole is done. Check it after about 35 minutes and add extra time if needed—usually no more than 10 minutes—to ensure the center is cooked through.