The first time I pulled this quiche from the oven, I was stunned. My kitchen filled with the warm, comforting smell of toasted cheese and savory eggs, and I held my breath as I cut into it. It had puffed up like a golden-brown cloud and was perfectly set—creamy, fluffy, and packed with flavor. This wasn’t just another egg dish; it was a revelation of how simple ingredients could create something truly special and satisfying. It’s become my absolute favorite dish to make for a crowd or just for myself, and I can’t wait for you to experience that same magic.
Ingredients
- 1 cup cottage cheese
- 4 large eggs
- 1 cup fresh spinach, chopped (or ½ cup thawed frozen, squeezed dry)
- ½ cup shredded cheddar or Swiss cheese
- ¼ cup milk or cream (optional for extra fluff)
- ¼ tsp garlic powder
- Salt & pepper to taste
- Optional: diced onion or herbs (like dill or parsley)
Let’s talk about the stars of the show. That cup of cottage cheese is non-negotiable for me—it’s the secret to an unbelievably creamy, protein-rich custard. I use full-fat for the best texture and flavor. Please, don’t skip the shredded cheese; it creates those delicious, melty pockets and gives the top a gorgeous, browned crust. The milk or cream is technically optional, but I always add it. I’ve tested it both ways, and that ¼ cup makes the quiche significantly lighter and fluffier. Trust me, it’s worth it. For the spinach, if you go the frozen route, squeezing it bone-dry in a clean kitchen towel is the most critical step. I learned that lesson the messy way!
Equipment Needed
- A 9-inch pie dish or quiche pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
You really don’t need anything fancy here, which is part of why I love this recipe. My trusty glass pie dish is perfect because I can see the browning on the sides and bottom. A good whisk is your best friend for beating the eggs and cottage cheese into a smooth, lump-free mixture. I tried using a fork once when I was in a hurry, and I ended up with little clumps of cottage cheese in the final bake—still tasty, but not the smooth texture I adore. A simple box grater is handy if you’re shredding your own cheese, which I highly recommend for better meltability.
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