Ingredients:

  • 6 large Eggs
  • 1 cup (225g) Cottage Cheese (2% or 4%, well-drained)
  • 1/2 cup (120ml) Milk or Cream
  • 1 cup (100g) Shredded Gruyère or Swiss Cheese
  • 5 oz (150g) Fresh Spinach
  • 1/4 cup (40g) finely diced Onion or Shallot
  • 1 clove Garlic, minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper, freshly ground
  • 1/8 teaspoon Nutmeg, ground
  • 1 teaspoon Unsalted Butter or Olive Oil

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or springform pan.
  2. Melt butter or oil in a large skillet over medium heat. Sauté diced onion until translucent (about 3 minutes). Add garlic and cook for 30 seconds more until fragrant.
  3. Add the spinach in batches. Sauté just until completely wilted. Remove from heat and squeeze out any excess moisture using paper towels or a sieve.
  4. In a large bowl, whisk the eggs until light and frothy. Whisk in the milk/cream, salt, pepper, and nutmeg.
  5. Gently fold in the cottage cheese, the sautéed and drained spinach/onion mixture, and half of the Gruyère cheese into the egg mixture.
  6. Pour the filling mixture evenly into the prepared pie dish. Sprinkle the remaining Gruyère cheese over the top.
  7. Bake for 35–40 minutes, or until the edges are set, the centre has only a slight wobble, and the top is golden brown.
  8. Allow the Cottage Cheese and Spinach Crustless Quiche to cool on a wire rack for at least 10–15 minutes before slicing to allow the structure to fully set.