Ingredients
- 4 large eggs
- 1 cup cottage cheese (blended for a smoother texture, or left as-is for extra protein pockets)
- 1/2 cup shredded cheese (such as Swiss, Gruyère, or sharp cheddar)
- 2 cups fresh baby spinach (chopped and squeezed dry if cooked)
- 1/4 cup diced onion or green onions
- 1/2 tsp garlic powder
- 1/2 tsp dried herbs (Italian seasoning or thyme)
- 1/2 tsp salt & 1/4 tsp black pepper
- 1 tbsp olive oil or butter (for greasing/sautéing)
Step-by-Step Instructions
- Preheat & Prep: Heat oven to 350°F (175°C). Generously grease an 8-inch pie dish or springform pan with butter or cooking spray.
- Sauté Greens: Heat olive oil in a skillet over medium heat. Sauté the onions and spinach until wilted (about 2–3 minutes). Remove from heat and let cool slightly.
- Whisk Wet Ingredients: In a large bowl, whisk eggs, cottage cheese, garlic powder, dried herbs, salt, and pepper until well combined.
- Combine: Fold in the shredded cheese and the sautéed spinach-onion mixture.
- Bake: Pour the mixture into the prepared baking dish. Bake for 35 to 40 minutes, or until the center is set and the edges turn golden brown.
- Serve: Let cool for 10 minutes before slicing to allow the quiche to hold its shape.
