Ingredients
Spinach Filling:
10 oz frozen chopped spinach, thawed and squeezed dry
1/2 yellow onion, finely diced
1 tbsp olive oil
2 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp black pepper
Egg and Cheese Mixture:
1 pre-made 9-inch pie crust, chilled
4 large eggs
1 cup small curd cottage cheese
1/2 cup whole milk
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/4 tsp ground nutmeg
For Garnish (optional):
1 tsp fresh chives, minced
1/4 tsp red pepper flakes
Directions
Preheat oven to 375°F and place the pie crust into a 9-inch pie dish, crimping the edges.
Prick the bottom of the crust with a fork and blind bake for 8 minutes; remove and set aside.
Heat olive oil in a skillet over medium heat and sauté onion until translucent, about 5 minutes.
Add garlic and the squeezed-dry spinach to the skillet, seasoning with salt and pepper, and cook for 2 minutes to remove excess moisture.
In a large bowl, whisk together eggs, cottage cheese, milk, mozzarella, parmesan, and nutmeg until well combined.
Stir the cooked spinach and onion mixture into the egg and cheese mixture.
Pour the filling into the pre-baked pie crust, spreading it evenly to the edges.
Bake for 35 to 40 minutes until the center is set and the top is lightly golden brown.
Let the quiche rest for at least 10 minutes before slicing to allow the custard to firm up.
Garnish with fresh chives and red pepper flakes before serving.
Nutritional Info (per serving, serves 6)
Calories: 310
Protein: 16g
Carbohydrates: 18g
Fat: 20g
Fiber: 2g
Sugar: 3g
Sodium: 580mg