Ingredients
Scale
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 1 cup fresh spinach, chopped
- 1 medium onion, finely diced
- 5 large eggs
- ½ cup milk
- 1 teaspoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- Optional: ¼ teaspoon paprika
Instructions
- Preheat the oven to 180°C (350°F). Lightly grease a 9-inch round baking dish or pie pan with olive oil or cooking spray.
- Sauté the onions and spinach: Heat olive oil in a skillet over medium heat. Add diced onions and cook for 3 to 4 minutes until soft. Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and allow to cool slightly.
- Whisk the eggs: In a large bowl, whisk the eggs until well blended. Add milk, salt, pepper, and garlic powder. Mix again until the seasonings are evenly distributed.
- Add the cheeses: Stir in cottage cheese and shredded mozzarella until the mixture is smooth and combined.
- Combine with vegetables: Add the cooled spinach and onion mixture to the bowl. Stir gently until evenly mixed.
- Pour into the baking dish: Transfer the mixture to the greased dish and smooth the top with a spatula. Sprinkle paprika if desired.
- Bake: Place in the oven and bake for 35–40 minutes, or until the top turns golden and a knife inserted in the center comes out clean.
- Cool before serving: Let it rest for 10 minutes before slicing. Serve warm or chilled.
Notes
For added flavor, mix in chopped herbs such as parsley, thyme, or basil.
You can substitute mozzarella with cheddar or feta cheese for a sharper taste.
Ensure the spinach mixture is well-drained to avoid excess moisture in the quiche.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15
- Cook Time: 40