The Stars of the Show: Ingredients
Crust Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
Quiche Filling Ingredients:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 10 ounces fresh spinach, roughly chopped
- 1 cup cottage cheese (full-fat or low-fat, your choice!)
- 4 large eggs
- 1/2 cup milk or cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional, but highly recommended!)
Let’s Get Cooking: Step-by-Step Instructions
Making the Crust:
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the Butter: Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small pieces!
- Add Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Don’t overmix!
- Shape and Chill: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This is crucial for a flaky crust.
- Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle.
- Transfer to Pan: Carefully transfer the dough to a 9-inch pie plate or quiche dish. Press the dough into the bottom and up the sides of the dish.
- Pre-bake (Blind Bake): Prick the bottom of the crust with a fork (this prevents it from puffing up). Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes.
- Remove Weights and Bake Again: Remove the parchment paper and weights and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let cool slightly.
Preparing the Spinach Filling:
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Wilt the Spinach: Add the chopped spinach to the skillet and cook until wilted, about 3-5 minutes. Squeeze out any excess moisture from the spinach (this prevents a soggy quiche!). You can do this by placing the spinach in a clean kitchen towel and squeezing.
- Cool Slightly: Remove the spinach mixture from the heat and let it cool slightly.
Assembling and Baking the Quiche:
- Prepare the Egg Mixture: In a large bowl, whisk together the cottage cheese, eggs, milk or cream, Parmesan cheese, salt, pepper, and nutmeg (if using).
- Combine Filling: Add the cooled spinach mixture to the egg mixture and stir to combine.
- Pour into Crust: Pour the filling into the pre-baked quiche crust.
- Bake: Bake in a preheated oven at 350°F (175°C) for 35-45 minutes, or until the filling is set and lightly golden brown. A knife inserted into the center should come out clean.
- Cool and Serve: Let the quiche cool for at least 15 minutes before slicing and serving. This helps the filling set up properly.
Tips & Tricks for Quiche Perfection
Crust Control:
A soggy crust is the enemy of a good quiche. Blind baking is essential! Make sure to prick the bottom of the crust to prevent it from puffing up. If you’re short on time, you can use a store-bought pie crust, but homemade is always best. Another tip: Brush the pre-baked crust with a lightly beaten egg white before adding the filling. This creates a barrier that helps prevent sogginess.
Spinach Secrets:
As I mentioned earlier, removing excess moisture from the spinach is key. Nobody wants a watery quiche! Squeezing it dry after wilting ensures a creamy, flavorful filling. You can also use frozen spinach, just be sure to thaw it completely and squeeze out all the excess water before adding it to the filling.
Cottage Cheese Considerations:
Full-fat cottage cheese will give you the richest, creamiest flavor, but low-fat works just as well if you’re watching your calories. The texture will be slightly different, but still delicious! Don’t be afraid to experiment with different flavors of cottage cheese too – a flavored herb cottage cheese could add a fun twist!
Baking Best Practices:
Keep an eye on your quiche while it’s baking. If the crust starts to brown too quickly, you can loosely cover it with foil. Also, remember that oven temperatures can vary, so start checking for doneness around 35 minutes. The filling should be set but still have a slight jiggle in the very center.
Variations to Spice Things Up
Cheese, Please!:
Feel free to swap out or add other cheeses to the filling. Gruyere, Swiss, or even a sharp cheddar would be delicious additions. Consider adding some crumbled goat cheese for a tangy kick.
Veggie Variety:
Spinach is great, but don’t limit yourself! Add other vegetables like mushrooms, bell peppers, or zucchini. Sauté them along with the onion and garlic before adding them to the filling.
Meat Lovers’ Delight:
For a heartier quiche, add cooked bacon, ham, or sausage to the filling. Cook them beforehand and crumble them into the spinach mixture.
Spice It Up:
Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a little heat.
Serving Suggestions & Sides
This Cottage Cheese Spinach Quiche is delicious served warm or at room temperature. It’s perfect for breakfast, brunch, lunch, or a light dinner. Serve it with a side salad, fresh fruit, or a simple green salad with a vinaigrette dressing. For a complete brunch spread, consider adding some Baked Eggs Napoleon for something truly special.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
More Delicious Delights
If you’re a fan of cheesy, comforting dishes, you might also enjoy White Lasagna or White Lasagna. For a vegetarian option packed with flavor, try Mushroom Spinach Stuffed Sweet Potatoes. And if you’re looking for a lighter, refreshing side dish, give Cottage Cheese Salad a try.
Why I Love This Quiche
Honestly, I just love how versatile this recipe is. It’s a great way to use up leftover vegetables, and it’s always a crowd-pleaser. Plus, it’s relatively healthy and packed with protein, thanks to the cottage cheese and eggs. It’s also just plain delicious! I hope you enjoy making this Cottage Cheese Spinach Quiche as much as I do.
Why is it important to blind bake the crust for this quiche?
Blind baking is essential to prevent a soggy crust. Pricking the bottom of the crust before baking also helps prevent it from puffing up.
Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out all the excess water before adding it to the filling to prevent a watery quiche.
What kind of cottage cheese should I use, and does it affect the taste?
You can use full-fat or low-fat cottage cheese. Full-fat will give you a richer, creamier flavor, while low-fat works just as well if you’re watching your calories. The texture will be slightly different, but still delicious.
How do I know when the quiche is done baking?
Bake the quiche until the filling is set and lightly golden brown, typically for 35-45 minutes at 350°F (175°C). A knife inserted into the center should come out clean. The filling should still have a slight jiggle in the very center.
Cottage Cheese Spinach Quiche
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together the flour and salt.
- Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Don’t overmix!
- Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate or quiche dish. Press the dough into the bottom and up the sides of the dish.
- Prick the bottom of the crust with a fork to prevent it from puffing up.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake in the preheated oven for 15 minutes.
- Remove the parchment paper and weights and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let cool slightly.
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, about 3-5 minutes.
- Squeeze out any excess moisture from the spinach.
- Remove the spinach mixture from the heat and let it cool slightly.
- Reduce oven temperature to 350°F (175°C).
- In a large bowl, whisk together the cottage cheese, eggs, milk or cream, Parmesan cheese, salt, pepper, and nutmeg (if using).
- Add the cooled spinach mixture to the egg mixture and stir to combine.
- Pour the filling into the pre-baked quiche crust.
- Bake in the preheated oven for 35-45 minutes, or until the filling is set and lightly golden brown. A knife inserted into the center should come out clean.
- Let the quiche cool for at least 15 minutes before slicing and serving.
