Description
A silky, custardy quiche with a delicate bronze top, featuring the tang and creamy texture of cottage cheese.
Ingredients
Scale
- 6 large eggs (room temperature)
- 1½ cups cottage cheese (full-fat)
- ½ cup heavy cream (cold)
- ¼ cup whole milk (cold)
- 1 tablespoon Dijon mustard (optional)
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- ¼ teaspoon white or black pepper
- 1 cup Gruyère or Comté, grated (reserve a little for the top)
- 1 small shallot, minced
- 1 tablespoon butter or olive oil
- 1 cup baby spinach, wilted and squeezed dry, or ¾ cup roasted mushrooms (finely chopped)
- 1 tablespoon chives or parsley, finely chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9-inch pie dish or springform and set aside.
- Sauté the shallot in 1 tablespoon of butter over medium heat until soft and slightly glossy—about 2–3 minutes. Add the spinach or mushrooms and cook until fragrant and most moisture has evaporated.
- In a blender, pulse the cottage cheese until mostly smooth; this yields a silkier custard.
- In a large bowl, whisk the eggs until bright and uniform. Add the blended cottage cheese, heavy cream, milk, Dijon (if using), nutmeg, salt, and pepper. Whisk until glossy.
- Fold in the sautéed shallots and greens and ¾ cup of the grated Gruyère.
- Pour the custard into the prepared dish. Scatter the remaining cheese over the top.
- Bake for 35–45 minutes until set at the edges, and the center jiggles slightly.
- Allow the quiche to rest for 10–15 minutes before slicing.
Notes
Resting helps improve slice definition and prevents weeping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Quiche
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 150mg