Description
An elegant crustless quiche featuring creamy cottage cheese and vibrant spinach, perfect for a light supper or sophisticated brunch.
Ingredients
Scale
- 6 large eggs, room temperature
- 1 1/2 cups small-curd cottage cheese, drained slightly
- 1/2 cup whole milk or light cream, room temperature
- 6 oz fresh baby spinach, washed and roughly chopped
- 1 small shallot, finely diced
- 1 clove garlic, minced
- 1/2 cup grated Gruyère or sharp white cheddar
- 2 tbsp finely chopped fresh chives or parsley
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Pinch of grated nutmeg (optional)
- 1 tbsp unsalted butter, for sautéing
Instructions
- Preheat the oven to 350°F (175°C) and butter a 9-inch pie dish or gratin pan.
- Warm 1 tbsp butter in a skillet over medium heat. Add shallot and cook until translucent, about 2–3 minutes. Add garlic and stir 30 seconds.
- Add the chopped spinach and sauté until just wilted, 1–2 minutes. Remove from heat and let cool slightly.
- In a large bowl, beat the eggs until pale, then whisk in cottage cheese, milk (or cream), salt, pepper, and nutmeg until smooth.
- Fold in the cooled spinach and shallot, then half the grated cheese.
- Pour the mixture into the prepared dish and scatter the remaining cheese on top.
- Bake until set and lightly golden, 35–45 minutes. Let rest for 10–15 minutes before slicing.
Notes
Use room-temperature eggs and dairy for a smoother custard. Drain spinach thoroughly to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg