spinach and cottage cheese quiche recipe

Written ByJenny Smyth Posted on
spinach and cottage cheese quiche recipe
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The Best spinach and cottage cheese quiche recipe

I’ve always been a fan of quiche, and this spinach and cottage cheese quiche recipe is one of my favorites. It’s a classic dish that originated in France, but it’s so versatile that it can be enjoyed at any time of the day or night.

The combination of spinach, cottage cheese, and eggs creates a delicious and savory filling that’s perfect for a breakfast or brunch gathering. I’ve made this recipe countless times for my family, and they always love it.

My kids are especially fond of the quiche, and they often ask me to make it for them as a special treat. The best part about this recipe is that it’s incredibly easy to make, and the ingredients are readily available at most grocery stores.

Simply mix together the filling ingredients, pour them into a pre-baked pie crust, and bake until golden brown. It’s a simple yet impressive dish that’s sure to please even the pickiest eaters.

In addition to its great taste, this quiche is also a healthy option for those looking for a nutritious meal. The spinach provides a boost of iron, while the cottage cheese offers protein and calcium.

I love serving this quiche at family gatherings because it’s easy to serve in large quantities and can be enjoyed by everyone, regardless of dietary restrictions. Whether you’re looking for a quick breakfast option or a delicious side dish for dinner, this spinach and cottage cheese quiche recipe is sure to become a staple in your kitchen.

Spinach and Cottage Cheese Quiche

Spinach and Cottage Cheese Quiche

4.8 from 936 votes

This savory quiche combines fresh spinach with creamy cottage cheese for a lighter take on a classic dish. The flaky crust and custard-like filling make it perfect for brunch or a simple dinner.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3-4 tablespoons ice water

For the Filling

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
5 ounces fresh spinach
1 cup cottage cheese
3 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/2 cup shredded mozzarella cheese

👨‍🍳Directions

1Make the crust: In a mixing bowl, combine flour and salt.
2Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3Add ice water one tablespoon at a time, mixing with a fork until the dough just holds together when pressed.
4Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5On a lightly floured surface, roll the dough into a 12-inch circle, then transfer it to a 9-inch pie dish.
6Trim and crimp the edges, then prick the bottom with a fork.
7Preheat the oven to 375°F.
8Line the crust with parchment paper and fill with pie weights or dried beans.
9Bake for 15 minutes until the edges are lightly golden, then remove the weights and parchment and bake for another 5 minutes.
10While the crust bakes, prepare the filling: Heat olive oil in a large skillet over medium heat.
11Add onion and cook until softened, about 3 minutes, then add garlic and cook for 1 minute until fragrant.
12Add spinach to the skillet and cook, stirring, until wilted, about 2-3 minutes.
13Remove from heat, drain any excess liquid, and let cool slightly.
14In a medium bowl, whisk together cottage cheese, eggs, milk, salt, pepper, and nutmeg until smooth.
15Stir in the cooked spinach mixture and mozzarella cheese.
16Pour the filling into the pre-baked crust and spread evenly.
17Bake at 375°F for 30-35 minutes until the center is set and the top is lightly golden brown.
18A knife inserted near the center should come out clean.
19Let the quiche cool on a wire rack for at least 10 minutes before slicing.
20Serve warm or at room temperature.

🔧Equipment

9-inch pie dish
Rolling pin
Large skillet
Mixing bowls
Whisk
Fork

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 130mg🧂Sodium: 580mg🌾Total Carbs: 25g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 14g

📝Notes

For a gluten-free version, use a gluten-free pie crust mix. You can substitute Swiss or cheddar cheese for the mozzarella. Squeeze the cooked spinach well to remove excess moisture to prevent a watery filling.

Watch Video Of How Spinach and Cottage Cheese Quiche Works

This spinach and cottage cheese quiche recipe is perfect for any occasion – whether you’re planning a big family gathering or just need something quick and easy for breakfast on-the-go! It’s also incredibly versatile; serve it hot with toast points or cold with salad greens for added nutrition.

One thing I love about this recipe is how well it reheats – simply slice off what you need from the original pie crust (which makes great leftovers!) then reheat slices until crispy golden brown.

❓ Frequently Asked Questions About Spinach and Cottage Cheese Quiche

Q: What is the difference between quiche Lorraine and spinach and cottage cheese quiche?

A: Quiche Lorraine typically consists of eggs, cream, and lardons (small pieces of bacon), while spinach and cottage cheese quiche features spinach, cottage cheese, and eggs as its primary ingredients. This gives the spinach and cottage cheese quiche a more delicate flavor profile compared to Quiche Lorraine.

Q: Can I use frozen spinach instead of fresh?

A: Yes, you can use frozen spinach in place of fresh spinach in this recipe. Simply thaw the frozen spinach according to package instructions before chopping it up finely.

Q: How do I store leftover quiche?

A: Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. When reheating leftover quiche, make sure it reaches an internal temperature of 165°F (74°C) to ensure food safety.

Q: Can I make this recipe vegan by substituting eggs with flaxseed?

A: While flaxseed can be used as an egg substitute in some recipes, it may not provide the same texture as traditional eggs in this case. You may need to adjust the ratio of flaxseed to water depending on how much liquid your mixture requires.

Q: Is it possible to make individual servings of this recipe?

A: Yes, you can create individual servings by using mini muffin tins or ramekins instead of one large pie crust.

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