Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C). This temperature is the sweet spot I found after some trial and error—it cooks the eggs gently without over-browning the top too quickly. While it heats, I take my fresh spinach, stack the leaves, and give them a rough chop. If I’m using onion, I’ll dice it finely now. Then, in my mixing bowl, I crack the four eggs. To them, I add the cottage cheese, milk (if using), garlic powder, a good pinch of salt, and several cranks of black pepper. Now, I whisk it all together with gusto until it’s completely smooth and unified. This takes a solid minute of whisking, but it’s key for that luxurious texture.
Next, I fold in the chopped spinach, shredded cheese, and any herbs. I use a gentle hand here, just stirring until everything is evenly distributed. I don’t want to deflate the air I just whisked in. Then, I pour this beautiful, speckled mixture right into my pie dish. No need to grease it! The fats from the cheese and eggs do the job. I give the dish a little tap on the counter to settle any air bubbles and pop it into the center of the oven.
The bake time is usually between 35 to 40 minutes for me. I start peeking at the 30-minute mark. You’re looking for the edges to be fully set and golden, and the center should be just firm to a light touch with no liquid jiggle. A knife inserted near the center should come out clean. The most important step? Let it rest on a cooling rack for at least 15 minutes before slicing. I know it’s hard to wait with that aroma filling your kitchen, but this allows the custard to set fully, so you get perfect, clean slices.
Pro Tips for Best Results
For the absolute fluffiest texture, let all your refrigerated ingredients—the eggs, cottage cheese, and milk—sit on the counter for about 20 minutes before you start. I tested this back-to-back, and using cooler ingredients straight from the fridge resulted in a slightly denser, tougher bake. Room-temperature ingredients blend more easily and puff up more dramatically in the oven. It’s a small step that makes a noticeable difference.
If you choose to add onion, sauté it first. One time, I got lazy and added raw diced onion directly to the mix. While it cooked through, it left little pockets of steam and a slightly sharper, less integrated flavor. Taking five minutes to sauté it in a tiny bit of butter or oil until soft and translucent sweetens the flavor and ensures it blends seamlessly into the custard. It’s a game-changer.
The resting period is not a suggestion—it’s a rule. The first time I made this, my willpower broke, and I cut into it after five minutes. It was delicious, but the slice slumped a bit and was almost too tender. Letting it rest for a full 15-20 minutes allows the proteins to fully set, giving you those stunning, restaurant-quality wedges that hold their shape perfectly on the plate.
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