Ingredients (6 servings)
- 1½ cups cottage cheese (full-fat or low-fat)
- 6 large eggs
- 1 cup shredded mozzarella or cheddar
- 1 cup spinach, chopped (or zucchini/mushrooms)
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika or Italian seasoning
- 1 tbsp olive oil or butter
Instructions
- Preheat oven to 180°C (350°F). Grease a baking dish.
- Heat oil in a pan; sauté onion and garlic until soft.
- Add spinach and cook 1–2 minutes until wilted. Let cool slightly.
- In a bowl, whisk eggs. Stir in cottage cheese, salt, pepper, and seasoning.
- Fold in sautéed veggies and shredded cheese.
- Pour into the dish and level the top.
- Bake 30–40 minutes until set in the center and lightly golden.
- Rest 5–10 minutes, slice, and serve.
Nutrition (approx. per serving)
- Calories: 180–220
- Protein: 16–20 g
- Carbs: 4–6 g
- Fat: 10–12 g
Variations
- Extra protein: Add ½ cup cottage cheese more or diced chicken.
- Mediterranean: Add olives, sun-dried tomatoes, oregano, feta.
- Keto: Use full-fat cheese; skip onions.
- Spicy: Add chili flakes or green chilies.
Q & A
Can I blend the cottage cheese?
Yes—blend for a smoother, custard-like texture.
How do I avoid watery quiche?
Squeeze moisture from veggies and don’t overbake.
Meal prep friendly?
Absolutely. Refrigerate up to 4 days or freeze slices up to 1 month.
