Description
A delicious and healthy crustless quiche made with cottage cheese and spinach, perfect for any meal.
Ingredients
- 6 large eggs
- 1½ cups cottage cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 cups fresh spinach, roughly chopped
- ½ small onion, finely diced
- 2 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- 1 tablespoon olive oil
- 2 tablespoons heavy cream or milk, optional
Instructions
- Preheat the oven to 375°F. Lightly grease a 9-inch pie dish or similar baking dish with olive oil or cooking spray.
- Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add the onion and cook for 2–3 minutes. Add garlic and spinach and cook until the spinach is wilted. Remove from heat and let cool slightly.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, cottage cheese, mozzarella, Parmesan, Italian seasoning, salt, pepper, and red pepper flakes. Add the cream or milk if using.
- Combine: Stir the sautéed spinach mixture into the egg mixture.
- Bake: Pour into the prepared pie dish and spread evenly. Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
- Rest: Remove from the oven and let cool for 5–10 minutes before slicing.
Notes
- For an extra-smooth quiche, blend the cottage cheese before adding it to the eggs.
- Squeeze out excess moisture from the cooked spinach so the quiche doesn’t become watery.
- Add diced mushrooms, cooked bacon, tomatoes, or bell peppers for extra flavor.
- Store leftovers in the refrigerator for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 200mg