A protein-rich, low-carb quiche packed with spinach, cottage cheese, and eggs. Perfect for breakfast, brunch, meal prep, or a light dinner.

Servings

6 servings

Prep Time

15 minutes

Cook Time

35–40 minutes

Total Time

50–55 minutes

Ingredients

• 1 tbsp oil (olive oil or avocado oil)
• 1 small onion, finely chopped
• 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
• 6 large eggs
• 1 cup cottage cheese
• ½ cup shredded cheddar cheese (optional)
• ¼ cup milk
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• ¼ tsp paprika (optional)

Equipment

• 9-inch pie dish or baking dish
• Mixing bowl
• Whisk
• Skillet

Instructions

Step 1: Prepare the Oven

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9-inch pie dish or baking dish.

Step 2: Cook the Vegetables

1. Heat oil in a skillet over medium heat.
2. Add chopped onion and cook for 3–4 minutes until softened.
3. Add spinach and cook until wilted (about 2 minutes).
4. Remove from heat and let cool slightly.

Step 3: Make the Egg Mixture

1. In a large bowl, whisk together:
   • Eggs
   • Cottage cheese
   • Milk
   • Salt
   • Pepper
   • Garlic powder
   • Paprika
2. Stir in the shredded cheddar cheese if using.

Step 4: Assemble

1. Spread the spinach and onion mixture evenly in the prepared dish.
2. Pour the egg mixture over the vegetables.
3. Gently stir once to distribute ingredients evenly.

Step 5: Bake

1. Bake for 35–40 minutes.
2. The center should be set and the top lightly golden.
3. A knife inserted near the center should come out clean.

Step 6: Cool and Serve

1. Let the quiche rest for 10 minutes before slicing.
2. Serve warm or at room temperature.

Approximate Nutrition Facts

Per Serving (1/6 of quiche)

Nutrition values are estimates and vary by ingredient brands.

Allergen Information

Contains

• Milk (cottage cheese, cheddar cheese, milk)
• Eggs

Does Not Contain

• Peanuts
• Tree nuts
• Wheat
• Soy (unless present in specific dairy products)

Gluten-Free?

Yes, when all ingredients are certified gluten-free.

Nut-Free?

The recipe contains no nuts. Always check labels if preparing food for someone with severe nut allergies.

Vegetarian?

Yes.

Keto-Friendly?

Relatively low in carbohydrates and suitable for many low-carb eating plans.

Storage Instructions

Refrigerator

• Store in an airtight container for up to 4 days.

Freezer

• Wrap individual slices tightly.
• Freeze for up to 2 months.
• Thaw overnight in the refrigerator before reheating.

Reheating

• Microwave: 30–60 seconds per slice.
• Oven: 350°F (175°C) for 10 minutes.

Variations

Mushroom Spinach Quiche

Add 1 cup sautéed mushrooms.

Bacon Spinach Quiche

Add ½ cup cooked, crumbled bacon.

Mediterranean Version

Add:

• Feta cheese
• Diced tomatoes
• Chopped olives

Extra Veggie Version

Add:

• Bell peppers
• Zucchini
• Broccoli

Frequently Asked Questions

Q: Can I use frozen spinach?

Yes. Thaw completely and squeeze out excess moisture before using.

Q: Can I replace cottage cheese?

Yes. You can substitute ricotta cheese or Greek yogurt, though the texture may differ slightly.

Q: Why is my quiche watery?

Common causes include:

• Not draining frozen spinach properly
• Overbaking
• Excess liquid from vegetables

Q: Can I make it ahead?

Yes. Bake the day before and refrigerate. Reheat before serving.

Q: Can I add more cheese?

Absolutely. Increase cheddar to 1 cup for a richer flavor.

Q: How do I know when it’s done?

The center should be set with only a slight jiggle. An instant-read thermometer should register about 160°F (71°C) in the center.

Q: Can children eat this?

Yes. It’s a family-friendly recipe with mild flavors and plenty of protein and calcium.

Q: What can I serve with it?

• Fresh fruit
• Green salad
• Roasted potatoes
• Toast
• Soup

Tips for Success

✓ Drain spinach thoroughly.
✓ Don’t overmix the egg mixture.
✓ Let the quiche rest before slicing.
✓ Use full-fat cottage cheese for the creamiest texture.
✓ Grease the baking dish well for easy serving.