Cottage Cheese & Spinach Crustless Quiche (Print version)
A tender, high-protein crustless quiche with spinach, cottage cheese, cheddar, and a clean sliceable texture.
# Ingredients:
For the quiche
01 -
1 tablespoon olive oil
02 -
1/2 small yellow onion, finely diced
03 -
2 cloves garlic, minced
04 -
1 package (10 oz or 280 g) frozen chopped spinach, thawed and squeezed very dry
05 -
6 large eggs
06 -
1 cup (225 g) cottage cheese, full-fat or 2 percent
07 -
1/4 cup (60 ml) milk
08 -
3/4 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
10 -
1/8 teaspoon ground nutmeg
11 -
1 cup (115 g) shredded sharp cheddar cheese
12 -
1/4 cup (25 g) grated parmesan cheese
For the pan
13 -
Butter or cooking spray, for greasing the pie dish
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 9-inch pie dish with butter or cooking spray.
02 -
Warm the olive oil in a skillet over medium heat. Add the onion and cook for 4-5 minutes until softened, then add the garlic and cook for 30 seconds.
03 -
Place the thawed spinach in a clean kitchen towel and squeeze until very dry. Break it apart with your fingers so it mixes evenly.
04 -
Blend the eggs, cottage cheese, milk, salt, pepper, and nutmeg until mostly smooth, about 20-30 seconds.
05 -
Stir the spinach, cooked onion mixture, cheddar, and parmesan into the egg mixture. Pour into the prepared pie dish and spread evenly.
06 -
Bake for 35-42 minutes, until the edges are lightly golden and the center is set with a slight wobble. Rest for 10-15 minutes before slicing.
# Good to know:
01 -
Best served warm after a short rest.
02 -
Use well-squeezed spinach for the cleanest texture.
03 -
Refrigerate leftovers for up to 4 days.