Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 1 cup shredded cheese (cheddar, mozzarella, or Swiss)
- 1 1/2 cups fresh or frozen spinach (thawed and squeezed dry if frozen)
- 1/2 cup milk
- 1/2 onion, finely chopped or sautéed
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional)
- Olive oil or nonstick spray (for greasing the pan)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or baking dish.
- Sauté the onion and garlic in a little olive oil in a skillet until soft and fragrant. Let it cool slightly.
- In a large bowl, whisk together the eggs, milk, and cottage cheese until smooth.
- Stir in the shredded cheese, cooked onion and garlic, chopped spinach, salt, pepper, and a pinch of nutmeg.
- Pour the mixture into the prepared dish, spreading everything evenly.
- Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
- Let it cool for a few minutes before slicing and serving.
Notes
- For extra protein, add chopped cooked bacon, crumbled sausage, or diced ham.
- Feel free to swap spinach for kale or add ingredients like sun-dried tomatoes, mushrooms, or bell peppers for more flavor.
- For a dairy-free option, use dairy-free cottage cheese and cheese shreds.
- If the quiche turns out watery, ensure you cook the spinach thoroughly and bake the quiche until the center is firm.
- For mini quiches, divide the mixture into greased muffin tins and bake for 18–22 minutes.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 170mg
