Description
A warm, fluffy, and filling crustless quiche made with eggs, cottage cheese, and fresh spinach, perfect for brunch or easy lunches.
Ingredients
Main Ingredients
- 6 large Eggs
- 1 cup Cottage cheese (full fat or low fat) (Full fat gives the creamiest result)
- 4 cups Fresh spinach, packed (Can substitute with 1 cup thawed frozen spinach, squeezed dry)
- 1 cup Shredded cheese (cheddar, mozzarella, or blend) (Cheddar for bold flavor, mozzarella for stretchiness)
- 1/4 cup Milk or half and half (Optional, but adds softness)
- 1/2 small Onion, diced (Or substitute with 1 teaspoon onion powder)
- 1-2 cloves Garlic, minced
- 1/2 teaspoon Salt (Adjust based on saltiness of cheese)
- to taste none Black pepper (A few good turns)
- a pinch none Red pepper flakes (Optional for extra heat)
- as needed none Butter or olive oil for sautéing
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease your pie dish or baking dish thoroughly with butter or oil.
Sautéing Vegetables
- In a skillet, melt a little butter or warm olive oil. Sauté the diced onion for about 3 to 4 minutes until soft.
- Add minced garlic and cook for an additional 30 seconds. Then, add the fresh spinach and cook just until wilted. Remove from heat and let it cool for a few minutes.
Mixing the Base
- In a large bowl, whisk the eggs together. Add cottage cheese, shredded cheese, salt, pepper, and milk (if using).
- Gently fold in the cooled spinach mixture.
Baking
- Pour the mixture into the greased dish. Bake in the preheated oven for about 30 to 40 minutes, or until the center is set and lightly golden on top.
Resting and Serving
- Let the quiche sit for 10 minutes before slicing to help it set and make cleaner slices.
Notes
To avoid a watery quiche, sauté spinach beforehand and let it cool before adding to the egg mixture. Can be a great make-ahead dish – flavors improve the next day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, brunch, Lunch
- Cuisine: American