COTTAGE CHEESE & SPINACH CRUSTLESS QUICHE

Intensity notes: The most “intense” step is squeezing water out of frozen spinach (if using) or wilting fresh spinach. Otherwise, this is a relax-and-whisk recipe.

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🥘 Equipment Needed

• 9-inch pie dish or deep-dish ceramic quiche pan (glass or non-stick)

• Large mixing bowl

• Whisk

• Medium skillet or frying pan

• Rubber spatula

• Measuring cups and spoons

• Cheese grater (if grating your own cheddar)

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📝 Ingredients

Makes 6 servings

For the quiche base:

• 8 large eggs

• 2 cups (480g) full-fat cottage cheese (4% milkfat recommended; small curd works best)

• 1 cup (120g) shredded sharp cheddar cheese, divided

• ½ cup (120ml) whole milk or half-and-half (for extra creaminess)

• ¼ tsp salt (omit if cottage cheese is very salty)

• ¼ tsp black pepper

• ¼ tsp garlic powder

• ⅛ tsp ground nutmeg (optional, but highly recommended—it brightens the eggs)

For the spinach filling:

• 1 tbsp olive oil or butter

• 5 oz (140g) fresh baby spinach (about 5 big handfuls) or ½ cup (thawed and squeezed) frozen chopped spinach

• 2 cloves garlic, minced

• ¼ cup (40g) finely chopped onion (optional, for depth)

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🔥 Instructions

1. Preheat and prepare the pan

Preheat your oven to 375°F (190°C). Lightly grease your 9-inch pie dish with butter or cooking spray. If you want extra insurance against sticking, dust with a tablespoon of almond flour or breadcrumbs (optional).

2. Cook the spinach

Heat olive oil in a skillet over medium heat (intensity: medium-low). Add onion (if using) and cook for 2 minutes until soft. Add garlic and cook for 30 seconds until fragrant.

Add fresh spinach in handfuls, stirring constantly. Cook for 2–3 minutes until completely wilted. If using frozen spinach: Thaw first, then press firmly in a fine-mesh sieve or squeeze with clean hands to remove as much water as possible (wet spinach = soggy quiche). Stir the squeezed frozen spinach into the garlic mixture for 1 minute just to warm through.

Remove from heat and set aside.

3. Blend the custard (no blender needed)

In a large mixing bowl, crack the 8 eggs. Add the full 2 cups of cottage cheese, whole milk, salt, pepper, garlic powder, and nutmeg. Whisk vigorously for about 45 seconds until the cottage cheese breaks down slightly and the mixture is pale yellow with small curds visible. Don’t over-whisk—lumps are fine.

4. Assemble

Spread the cooked spinach mixture evenly across the bottom of the greased pie dish. Sprinkle with half (½ cup) of the shredded cheddar cheese. Pour the egg-cottage cheese mixture over the top. Gently tap the dish on the counter to release air bubbles. Sprinkle the remaining ½ cup of cheddar on top.

5. Bake

Place the quiche on the middle oven rack. Bake for 35–40 minutes. The quiche is done when:

• The edges are golden brown and puffed.

• The center is set but still has a slight jiggle (like firm jelly, not liquid).

• A knife inserted 1 inch from the center comes out clean.

Oven note: If the top browns too quickly (after 25 minutes), loosely tent with foil for the last 10 minutes.

6. Rest and serve

Remove from the oven and let rest for 5 minutes (important—this finishes cooking the center and makes slicing easier). Slice into 6 wedges. Serve warm, at room temperature, or cold.

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📦 Storage & Meal Prep

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Wrap individual slices tightly in plastic wrap + foil. Freeze for up to 2 months. Thaw overnight in the fridge.

• Reheat: Microwave 45–60 seconds or bake at 300°F for 10 minutes.

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🥗 Nutrition Information

*Per serving (1 slice of 6, using full-fat cottage cheese, whole milk, and sharp cheddar)*