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A delicious Cottage Cheese Spinach Quiche is presented as a featured image, showcasing a healthy and flavorful meal option.

Cottage Cheese Spinach Quiche

This Cottage Cheese Spinach Quiche is a lighter, protein-packed twist on a classic. It's easy to make and offers a satisfying meal any time of day, bursting with creamy cottage cheese and earthy spinach.
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Prep Time 45 minutes
Cook Time 52 minutes
Total Time 1 hour 37 minutes
Servings: 6
Course: Brunch, Dinner, Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup ice water
  • 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
  • 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

Equipment

  • Large bowl
  • Whisk
  • Pastry blender or fingertips
  • Plastic wrap
  • Rolling Pin
  • 9-inch pie plate or quiche dish
  • Fork
  • Parchment paper
  • Pie weights or dried beans
  • Oven
  • Large Skillet
  • Clean kitchen towel
  • Knife

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, whisk together the flour and salt.
  3. 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.
  4. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Don't overmix!
  5. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  6. On a lightly floured surface, roll out the dough into a 12-inch circle.
  7. 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.
  8. Prick the bottom of the crust with a fork to prevent it from puffing up.
  9. Line the crust with parchment paper and fill with pie weights or dried beans.
  10. Bake in the preheated oven for 15 minutes.
  11. Remove the parchment paper and weights and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let cool slightly.
  12. Heat the olive oil in a large skillet over medium heat.
  13. Add the chopped onion and cook until softened, about 5 minutes.
  14. Add the minced garlic and cook for another minute, until fragrant.
  15. Add the chopped spinach to the skillet and cook until wilted, about 3-5 minutes.
  16. Squeeze out any excess moisture from the spinach.
  17. Remove the spinach mixture from the heat and let it cool slightly.
  18. Reduce oven temperature to 350°F (175°C).
  19. In a large bowl, whisk together the cottage cheese, eggs, milk or cream, Parmesan cheese, salt, pepper, and nutmeg (if using).
  20. Add the cooled spinach mixture to the egg mixture and stir to combine.
  21. Pour the filling into the pre-baked quiche crust.
  22. 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.
  23. Let the quiche cool for at least 15 minutes before slicing and serving.

Notes

For a richer flavor, use full-fat cottage cheese. Ensure to squeeze out all excess moisture from the spinach to prevent a soggy quiche. Store leftovers in the refrigerator for up to 3 days. You can add other cheeses like Gruyere or Swiss, vegetables like mushrooms or bell peppers, or cooked bacon, ham, or sausage. For a spicier quiche, add a pinch of red pepper flakes or a dash of hot sauce.