Ingredients:

  • % or 4% fat recommended, drained)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or 8x8 inch baking dish.
  2. Gently sauté the diced onion/shallots in butter until translucent (about 3 minutes). Add the spinach and wilt thoroughly. Set aside to cool slightly.
  3. Place the cottage cheese, eggs, milk/cream, salt, pepper, and nutmeg into a large bowl.
  4. Use an immersion blender or standard blender to process the mixture until it is mostly smooth and creamy. A few small curds are acceptable.
  5. Gently fold the diced ham, wilted vegetables, and two-thirds of the shredded cheese into the cottage cheese mixture.
  6. Pour the entire mixture evenly into the prepared baking dish. Sprinkle the remaining cheese over the top.
  7. Bake for 35–40 minutes. The quiche is done when the centre is set (with only a slight jiggle) and the top is golden brown.
  8. Let the Crustless Cottage Cheese Breakfast Quiche rest for 10 minutes before slicing and serving to allow it to firm up properly.