Description
A light, custardy quiche without a crust — creamy cottage cheese folded with tender spinach and melted cheddar. Quick to pull together and lovely served warm or at room temperature.
Ingredients
Scale
- 1 cup cottage cheese
- 2 cups fresh spinach, roughly chopped
- 4 large eggs
- 1 cup shredded cheddar cheese, divided into two ½-cup portions
- 1 small onion, finely diced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Nonstick spray (or a little oil/butter) for greasing the dish
Instructions
- Heat the oven to 375°F (190°C). Grease an ovenproof dish with nonstick spray or a light coating of oil.
- In a skillet over medium heat, cook the chopped onion until it softens and becomes translucent, about 4–6 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl whisk the eggs until smooth. Stir in the cottage cheese, garlic powder, salt, and pepper.
- Fold the cooled onion, chopped spinach, and half of the shredded cheddar into the egg-and-cottage-cheese mixture until evenly combined.
- Pour the mixture into the prepared baking dish and sprinkle the remaining cheddar on top.
- Bake for 30–35 minutes, or until the quiche is set in the center and the top is lightly golden. A gentle jiggle in the middle is fine — it will finish setting as it cools.
- Let the quiche rest for 10 minutes before slicing and serving.
Notes
Storage tip: Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in the oven to preserve texture.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 180mg