Description
A light yet satisfying quiche that’s naturally gluten-free and packed with protein from cottage cheese plus vibrant greens. Creamy, custard-like, and perfect for breakfast, brunch, or a simple supper!
Ingredients
For the Quiche Base
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1½ cups (360 g) full-fat cottage cheese
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4 large eggs
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¼ cup (60 ml) milk (dairy or unsweetened non-dairy)
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½ cup (50 g) grated Parmesan cheese
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1 tsp Dijon mustard
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¼ tsp ground nutmeg
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Salt and pepper, to taste
For the Filling
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1 tbsp olive oil
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1 small yellow onion, finely chopped (about 1 cup)
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2 cloves garlic, minced
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6 oz (170 g) fresh spinach (about 6 cups loosely packed)
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¼ tsp crushed red pepper flakes (optional)
Optional Garnish
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Fresh chopped chives or parsley
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A light sprinkle of extra Parmesan
Instructions
1️⃣ Preheat & prep pan
: Preheat oven to 350 °F (175 °C). Lightly grease a 9-inch (23 cm) pie dish or quiche pan with nonstick spray or a thin brush of oil.
2️⃣ Sauté the aromatics & greens
: In a medium skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 4–5 minutes. Stir in garlic and red pepper flakes; sauté 30 seconds. Add spinach in batches, stirring until wilted. Transfer mixture to a bowl and let cool slightly.
3️⃣ Blend the custard base
: In a blender or food processor, combine cottage cheese, eggs, milk, Parmesan, mustard, nutmeg, and a pinch each of salt and pepper. Blend until very smooth (about 30 seconds).
4️⃣ Combine & season
: Pour the slightly cooled spinach mixture into the blended custard. Gently stir to distribute greens evenly. Taste and adjust seasoning if needed.
5️⃣ Bake the quiche
: Pour the mixture into the prepared pie dish. Smooth the top with a spatula. Bake for 35–40 minutes, until the center is just set and the edges are lightly golden. A knife inserted in the center should come out mostly clean.
6️⃣ Rest & garnish
: Remove quiche from oven and let rest for at least 10 minutes (this helps it firm up). Garnish with chopped chives or parsley and a light dusting of Parmesan before slicing.
7️⃣ Serve
: Cut into 6 wedges and serve warm or at room temperature.
Notes
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Make-ahead: Bake quiche through step 5, cool completely, then cover and refrigerate up to 24 hours. Reheat slices in a 325 °F (160 °C) oven for 10–12 minutes.
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Add-ins: Stir in ½ cup crumbled cooked bacon or chopped ham, or swap half the spinach for sautéed mushrooms.
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Cheese swap: Use shredded Gruyère or sharp cheddar in place of Parmesan for a different flavor profile.
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Milk options: For extra richness, use half-and-half or heavy cream instead of milk.
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Freezer-friendly: Cut cooled quiche into slices, wrap individually, and freeze up to 2 months. Thaw overnight in the fridge and reheat.
- Prep Time: 15 min
- Cook Time: 40 min