Spinach Cottage Cheese Quiche: A Delicious and Healthy Recipe

Spinach cottage cheese quiche: just the name conjures images of cozy brunches and elegant lunches, doesn’t it? But forget those fussy restaurant versions! I’m going to show you how to create a truly exceptional quiche, bursting with flavor and surprisingly simple to make, right in your own kitchen. Prepare to be amazed by how easy it is to achieve quiche perfection.

Quiche, with its rich history rooted in medieval Germany (where it originated as “Kuchen”), has evolved into a beloved dish enjoyed worldwide. The French, however, truly embraced and refined it, elevating it to the culinary staple we know and love today. While traditionally made with bacon and Gruyère, countless variations have emerged, each offering a unique twist on this classic. This spinach cottage cheese quiche is my personal favorite, a lighter, healthier, and equally delicious take on the original.

So, why do people adore quiche? It’s the perfect marriage of creamy, savory, and comforting. The flaky crust gives way to a luscious filling, creating a textural symphony that’s simply irresistible. Plus, it’s incredibly versatile! Serve it warm, cold, or at room temperature; it’s fantastic for breakfast, lunch, dinner, or even a picnic. And let’s not forget the convenience factor – you can prepare it ahead of time, making it ideal for busy weeknights or effortless entertaining. Get ready to experience the joy of homemade quiche!

this Recipe

Ingredients:

• For the Crust:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 cup ice water
• For the Filling:
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 10 ounces fresh spinach, washed and roughly chopped
• 1 cup cottage cheese (full-fat or low-fat, your preference!)
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste

Preparing the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You want to see small pieces of butter still visible – this is what creates a flaky crust!
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust.
4. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial for relaxing the gluten and preventing the crust from shrinking during baking. You can even chill it for a few hours or overnight if you’re planning ahead.
5. After chilling, lightly flour a clean work surface. Roll out the dough into a 12-inch circle. If the dough is sticking, add a little more flour underneath.
6. Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate.
7. Trim any excess dough hanging over the edge of the pie plate. You can use a knife or kitchen shears for this.
8. Crimp the edges of the crust to create a decorative border. There are many ways to crimp a pie crust – you can use a fork to press down around the edges, or you can pinch the dough between your fingers to create a scalloped effect.
9. Prick the bottom of the crust all over with a fork. This will prevent the crust from puffing up during baking.
10. Place the prepared crust in the freezer for 15 minutes. This helps the crust hold its shape during blind baking.

Blind Baking the Crust:

1. Preheat your oven to 375°F (190°C).
2. Remove the crust from the freezer. Line the crust with parchment paper and fill it with pie weights (or dried beans or rice). The pie weights will prevent the crust from puffing up and losing its shape.
3. Bake the crust for 20 minutes.
4. Remove the parchment paper and pie weights.
5. Bake for another 10-15 minutes, or until the crust is lightly golden brown. Keep a close eye on it to prevent it from burning.
6. Remove the crust from the oven and let it cool slightly while you prepare the filling.

Preparing the Spinach Cottage Cheese Filling:

1. While the crust is blind baking, prepare the filling. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
4. Add the chopped spinach to the skillet and cook until wilted, about 3-5 minutes. You may need to add the spinach in batches if your skillet is not large enough.
5. Remove the skillet from the heat and let the spinach mixture cool slightly.
6. In a large bowl, whisk together the cottage cheese, eggs, heavy cream, Parmesan cheese, and nutmeg.
7. Season with salt and freshly ground black pepper to taste. Don’t be shy with the seasoning – it really brings out the flavors!
8. Add the cooled spinach mixture to the cottage cheese mixture and stir to combine.

Assembling and Baking the Quiche:

1. Pour the spinach cottage cheese filling into the pre-baked crust.
2. Spread the filling evenly over the crust.
3. Bake the quiche in the preheated oven for 30-40 minutes, or until the filling is set and lightly golden brown. The center of the quiche should be just slightly jiggly.
4. Remove the quiche from the oven and let it cool for at least 15 minutes before slicing and serving. This allows the filling to set completely and makes it easier to cut.

Tips for the Perfect Quiche:

• Use cold butter for the crust: Cold butter is essential for creating a flaky crust. The cold butter creates pockets of steam during baking, which results in a light and airy texture.
• Don’t overmix the dough: Overmixing the dough will develop the gluten and result in a tough crust. Mix the dough just until it comes together.
• Chill the dough: Chilling the dough allows the gluten to relax and prevents the crust from shrinking during baking.
• Blind bake the crust: Blind baking the crust prevents it from becoming soggy when you add the filling.
• Don’t overbake the quiche: Overbaking the quiche will result in a dry and rubbery filling. The quiche is done when the filling is set and lightly golden brown.
• Let the quiche cool before slicing: Letting the quiche cool allows the filling to set completely and makes it easier to cut.

Variations:

• Add other vegetables: You can add other vegetables to the filling, such as mushrooms, bell peppers, or zucchini.
• Add meat: You can add cooked bacon, ham, or sausage to the filling.
• Use different cheese: You can use different cheese in the filling, such as Gruyere, Swiss, or cheddar.
• Make it gluten-free: Use a gluten-free flour blend to make the crust gluten-free.
• Make it dairy-free: Use a dairy-free milk alternative and dairy-free cheese alternative to make the filling dairy-free.

This Spinach Cottage Cheese Quiche is delicious served warm or cold. It’s perfect for breakfast, brunch, lunch, or dinner. Enjoy!

Conclusion:

This spinach cottage cheese quiche isn’t just another recipe; it’s a flavor explosion waiting to happen, a comforting hug on a plate, and a guaranteed crowd-pleaser all rolled into one. I truly believe you’ll find yourself making this again and again. The creamy, slightly tangy cottage cheese perfectly complements the earthy spinach, creating a delightful balance that’s both satisfying and surprisingly light. The flaky crust, whether homemade or store-bought (no judgment here!), provides the perfect textural contrast.

But what truly elevates this quiche to must-try status is its versatility. It’s fantastic for a weekend brunch, a light lunch, or even a simple yet elegant dinner. Imagine serving it alongside a crisp green salad with a lemon vinaigrette for a complete and balanced meal. Or, for a heartier option, pair it with a bowl of creamy tomato soup. The possibilities are endless!

And speaking of possibilities, don’t be afraid to experiment! Feel free to add other vegetables like sautéed mushrooms, caramelized onions, or roasted red peppers for an extra layer of flavor. A sprinkle of crumbled feta cheese or a dash of hot sauce can also take this quiche to the next level. If you’re feeling adventurous, try using a different type of cheese altogether – Gruyere, Swiss, or even a sharp cheddar would all work beautifully. For a protein boost, consider adding cooked bacon or ham. Just remember to adjust the seasoning accordingly.

For serving, I personally love to let the quiche cool slightly before slicing. This allows the filling to set properly, making it easier to serve neat, attractive slices. A dollop of sour cream or Greek yogurt on top adds a touch of richness and tanginess. And if you’re serving it for brunch, a side of fresh fruit or a mimosa is always a welcome addition.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s simple enough for a weeknight meal, yet elegant enough to serve to guests. It’s a recipe that’s sure to become a staple in your kitchen.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of this spinach cottage cheese quiche. I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you try any variations? Did you make any substitutions? What did your family and friends think? Share your photos, your tips, and your stories in the comments below. I can’t wait to see what you create! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy baking! Let me know if you have any questions along the way, I’m always here to help. I’m excited for you to try this recipe and make it your own.