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Cottage Cheese & Spinach Quiche

Delicious Cottage Cheese & Spinach Quiche for Easy Brunch

This gluten-free Cottage Cheese & Spinach Quiche blends nutrition with comfort, making it ideal for brunch and family dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Brunch
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 2 cups Cottage Cheese Ricotta can be substituted for a different texture.
  • 4 large Eggs Essential for binding; no substitutes recommended.
For the Greens
  • 2 cups Fresh Spinach Kale is a perfect alternative if you want a swap.
  • 1 small Onion Shallots can be used for a milder taste.
For Seasoning
  • 1 clove Garlic (optional) Skip if sensitive to garlic.
  • to taste Salt Adjust to preference or replace with fresh herbs.
  • to taste Pepper Adjust to preference or replace with fresh herbs.
For the Topping
  • 1 cup Cheddar Cheese Feta or goat cheese can be used for a tangy twist.
Miscellaneous
  • 1 can Nonstick Cooking Spray Butter can be considered as a substitute.

Equipment

  • Medium skillet
  • Large mixing bowl
  • Baking Dish

Method
 

Step-by-Step Instructions for Cottage Cheese & Spinach Quiche
  1. Preheat your oven to 375°F (190°C).
  2. Finely chop one small onion and sauté in a medium skillet over medium heat for about 5 minutes until soft and translucent. Optionally add minced garlic in the last minute.
  3. In a large mixing bowl, combine cottage cheese, sautéed onions, fresh spinach, eggs, garlic powder, salt, pepper, and half of the cheddar cheese, stirring until well mixed.
  4. Spray a baking dish with nonstick cooking spray and transfer the mixture into the dish evenly. Top with remaining cheddar cheese.
  5. Bake in the preheated oven for 30-35 minutes until edges are set and top is golden brown.
  6. Allow the quiche to cool for 5-10 minutes before slicing and serving warm or at room temperature.

Notes

Use fresh ingredients for maximum flavor. Avoid overbaking to prevent dry texture. Let cool before slicing for easier cutting.