Servings: 4–6 | Prep: 10 min | Cook: 35–40 min
Ingredients
- 1 cup cottage cheese (full-fat or low-fat, your choice)
- 4 large eggs
- 1/2 cup milk (or unsweetened almond milk for lighter version)
- 1 cup fresh spinach, chopped (or frozen, thawed and squeezed dry)
- 1/2 cup shredded cheese (cheddar, mozzarella, or Gruyère)
- 1/4 cup finely chopped onion or shallot (optional)
- 1 clove garlic, minced (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional, enhances the custard flavor)
- 1 teaspoon olive oil or butter (for sautéing, if using onion/garlic)
Instructions
1. Preheat Oven
- Preheat your oven to 375°F (190°C).
- Grease a 9-inch pie dish or a medium baking dish with butter or nonstick spray.
2. Prepare the Spinach
- If using fresh spinach: lightly sauté in olive oil with garlic/onion until wilted (about 2–3 minutes).
- If using frozen spinach: thaw, squeeze out excess moisture, and set aside.
3. Make the Egg Mixture
- In a medium bowl, whisk together:
- Eggs
- Cottage cheese
- Milk
- Salt, pepper, and nutmeg
- Stir in the shredded cheese and prepared spinach mixture.
4. Assemble
- Pour the egg-spinach mixture into the greased baking dish, spreading evenly.
5. Bake
- Bake in the preheated oven for 35–40 minutes, or until the quiche is set in the center and lightly golden on top.
- To check doneness: insert a knife in the center—it should come out clean.
6. Serve
- Allow to cool 5 minutes before slicing.
- Serve warm or at room temperature. Perfect with a light salad or fresh fruit.
Tips
- Extra protein: Add cooked chicken, turkey, or smoked salmon.
- Extra flavor: Mix in herbs like dill, parsley, or chives.
- Make-ahead: Bake the quiche, cool, cover, and refrigerate up to 3 days. Reheat in the oven or microwave.
- Low-carb / keto-friendly: Already perfect without a crust!
