Ingredients
Scale
Option A: With Crust
- 1 (9″) unbaked pie crust (store-bought or homemade)
- 2 cups (16 oz / 450g) full-fat cottage cheese
- 4 large eggs
- ½ cup heavy cream or whole milk
- 2 cups fresh spinach, chopped (or 10 oz frozen, thawed & squeezed dry)
- ½ cup shredded Gruyère, Swiss, or sharp cheddar cheese
- ¼ cup grated Parmesan
- 1 small onion, finely diced (optional)
- 2 garlic cloves, minced
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of nutmeg (optional)
Option B: Crustless (Low-Carb/Keto)
- Use same filling ingredients; grease a 9″ pie dish or 8×8″ baking pan.
Instructions
- Prep: Preheat oven to 375°F (190°C).
- If using crust: Fit into pie dish; crimp edges. Prick bottom with fork. Blind bake 8–10 min (optional but prevents sogginess).
- Sauté veggies (optional): In a skillet, cook onion (if using) 3–4 min until soft. Add garlic and spinach; cook until wilted. Cool slightly.
- Make filling: In a blender or food processor, blend cottage cheese until smooth. Add eggs, cream, salt, pepper, and nutmeg; blend until uniform.
→ No blender? Mash cottage cheese well and whisk vigorously. - Combine: Stir in sautéed spinach mixture, cheeses, and any uncooked spinach (if using fresh).
- Pour into crust (or greased dish).
- Bake 35–45 minutes, until center is just set and top is golden.
- Cool 10–15 minutes before slicing.
💡 Pro Tips:
– Squeeze spinach thoroughly—excess water makes quiche watery.
– For extra flavor, add sun-dried tomatoes, mushrooms, or cooked bacon.
– Make ahead: Bake, cool, and refrigerate up to 4 days. Reheat gently.
Prep Time & Nutrition (per slice, serves 6):
Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min
Servings: 6 | Calories: 240 | Net Carbs: 6g | Fats: 16g | Protein: 18g
Servings: 6 | Calories: 240 | Net Carbs: 6g | Fats: 16g | Protein: 18g