Cottage Cheese & Spinach Crustless Quiche

Equipment

• 9-inch pie dish or quiche pan
• Mixing bowls (medium and large)
• Whisk
• Measuring cups and spoons
• Chef’s knife and cutting board
• Skillet (for sautéing the spinach)

Ingredients

For the Quiche Base:

• Large Eggs: 6 whole, fresh eggs (room temperature helps them incorporate smoothly).
• Cottage Cheese: 1 cup full-fat or low-fat cottage cheese (small curd works best).
• Milk: 1/4 cup whole milk or half-and-half for extra creaminess.
• Salt: 1/2 teaspoon kosher salt (adjust to taste).
• Black Pepper: 1/4 teaspoon freshly cracked black pepper.
• Garlic Powder: 1/2 teaspoon.
• Onion Powder: 1/4 teaspoon.

For the Fillings and Veggies:

• Fresh Baby Spinach: 5 cups packed fresh baby spinach (coarsely chopped).
• Olive Oil: 1 tablespoon (for sautéing).
• Garlic: 2 cloves, minced.
• Cheese: 1 cup shredded mozzarella or sharp cheddar cheese (divided: 3/4 cup mixed in, 1/4 cup reserved for the top).
• Fresh Herbs: 2 tablespoons chopped fresh chives or parsley for garnish.

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 375°F (190°C). Generously grease a 9-inch pie dish or quiche pan with butter, ghee, or a light coating of cooking spray to ensure the quiche slices release easily without sticking.

Step 2: Sauté the Spinach

1. Place a skillet over medium heat and add the olive oil. Once shimmering, add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it. Add the fresh baby spinach to the pan. Cook, stirring frequently, for 2 to 3 minutes until the spinach is completely wilted.
2. Pro Tip: Transfer the cooked spinach to a clean kitchen towel or paper towels and gently squeeze out as much excess moisture as possible. Removing this liquid prevents your quiche from becoming watery as it bakes.

Step 3: Mix the Wet Base

1. In a large mixing bowl, whisk together the 6 whole eggs, cottage cheese, milk, salt, black pepper, garlic powder, and onion powder until well combined. While you can leave the cottage cheese as-is for a rustic texture with little pockets of creaminess, you can also blend the egg and cottage cheese mixture in a blender beforehand if you prefer a completely smooth, custard-like texture.

Step 4: Combine Fillings

1. Scatter the squeezed, cooked spinach evenly across the bottom of your greased pie dish. Sprinkle 3/4 cup of the shredded cheese directly over the spinach. Pour the whisked egg and cottage cheese mixture evenly over the top, making sure the liquid flows down and surrounds the spinach and cheese. Sprinkle the remaining 1/4 cup of shredded cheese across the very top for a beautiful, golden crust once baked.

Step 5: Bake to Perfection

1. Place the pie dish into the preheated oven and bake at 375°F (190°C) for 40 to 45 minutes. The quiche is done when the edges are set and slightly golden brown, and the center is puffed up and only jiggles slightly when gently shaken. A knife inserted near the center should come out clean.

Step 6: Cool and Serve

1. Remove the quiche from the oven and allow it to rest on a wire rack for at least 10 to 15 minutes before slicing. This crucial resting period allows the proteins to set completely, ensuring clean, picture-perfect slices. Garnish with freshly chopped chives or parsley and serve warm.

Nutrition

Calories: 210 kcal · Protein: 18g · Fat: 13g · Carbohydrates: 4g Dietary · Saturated Fat: 6g · Fiber: 1g · Sugar: 2g · Sodium: 420mg