Contents
Prep timeCook Time
Cook timeTotal Time
Total timeDifficulty
Servings10 mins 35-40 mins 45-50 mins Easy (1/5) 6 slices Intensity Key: Very Easy → Easy → Moderate → Challenging → Pro Chef This recipe sits at Easy . No pastry skills. No blind baking. Just whisk, pour, bake. Why You’ll Love This No crust – Gluten-free friendly (just check your cottage cheese label). High
Ingredients
For the filling:
- 2 cups full-fat cottage cheese (or low-fat – see nutrition note)
- 4 large eggs
- 1 cup fresh spinach , roughly chopped (packed)
- ½ cup Parmesan cheese , finely grated
- ¼ cup milk (any kind – dairy, oat, or almond)
- 2 cloves garlic , minced
- ¼ tsp salt (reduce if cottage cheese is salty)
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional, for warmth)
- 1 tbsp olive oil (for sautéing spinach)
For the pan (non-negotiable):
- 1 tbsp butter or non-stick spray
Optional add-ins (pick 2 max):
- ¼ cup sun-dried tomatoes (chopped)
- ¼ cup cooked, crumbled bacon or turkey bacon
- ¼ cup sautéed mushrooms
- 2 tbsp fresh chives or dill
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Instructions
1. Preheat & Prepare
- Preheat your oven to 375°F (190°C) . Grease a 9-inch pie dish or a deep 8×8 baking dish with butter/spray.
2. Sauté the Spinach (Intensity: Very Easy)
- Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Add chopped spinach and cook for 2-3 minutes until wilted down.
- Spinach reduces a lot – 1 cup fresh becomes ~¼ cup cooked. Remove from heat and let it cool slightly.
3. Whisk the Base (Intensity: Very Easy)
- In a large mixing bowl, crack the 4 eggs and whisk well. Add cottage cheese, milk, salt, pepper, and red pepper flakes (if using). Stir until combined. It will look a little lumpy – that’s the cottage cheese curds. Perfectly fine.
4. Combine Everything
- Add the cooked spinach and Parmesan cheese to the bowl. Stir gently. If adding any optional ingredients (bacon, tomatoes, etc.), fold them in now.
5. Pour & Bake
- Pour the mixture into your greased baking dish. Smooth the top with a spatula. Bake for 35-40 minutes until:
- The edges are golden brown.
- The center is just set (a knife inserted halfway between edge and center comes out clean).
- Top is puffed and lightly cracked.
- Intensity Note: This is the only “watch it” step. Ovens vary. Check at 30 minutes.
6. Cool & Serve (Critical step)
- Let the quiche rest for 10 minutes after baking. Do not skip this – it finishes cooking internally and firms up for clean slices.
- Cut into 6 wedges. Serve warm with a side salad or roasted tomatoes.
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Nutrition
Calories: 245 kcal 210 kcal · Protein: 20 g 22 g · Fat: 14 g 9 g · Carbohydrates: 7 g 6 g – Dietary · Saturated Fat: 6 g 3.5 g · Fiber: 1 g 1 g – · Sugar: 4 g 4 g Net · Sodium: 520 mg 590 mg
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