Description
A delicious and creamy spinach quiche made with a blend of cheeses and fresh ingredients, perfect for brunch or any meal.
Ingredients
Scale
- 1/2 cup cottage cheese (full-fat)
- 1/4 cup ricotta cheese (full-fat)
- 1/3 cup Parmesan cheese
- 1 refrigerated pie dough
- 6 large eggs
- 2/3 cup milk
- 1/3 cup Mozzarella cheese
- 1/4 teaspoon salt
- 1 cup baby spinach
- 1/2 cup cherry tomatoes (halved)
Instructions
- Preheat the oven to 350°F (180°C).
- Roll out the refrigerated pie dough on a kitchen surface dusted with flour until it’s about 12 inches in diameter.
- Transfer the pie crust to a 9-inch pie tin, pressing it down along the bottom and sides. Trim off any of the excess. Using a fork, crimp the edges and prick the bottom of the crust several times.
- Par-bake the crust for 15 minutes. Remove.
- In a large bowl, whisk the eggs until frothy. Add the milk, salt, Mozzarella cheese, and baby spinach.
- In a separate bowl, whisk together the cottage cheese, ricotta, and Parmesan.
- Transfer the egg mixture into the pie crust. Drop spoonfuls of the cottage cheese mixture, then sprinkle the cherry tomatoes.
- Bake the quiche for 45 minutes, or until a fork comes out clean in the center.
- Remove the quiche from the oven and let it sit for about 10 minutes before slicing and serving.
Notes
- Use full-fat cheese for creaminess.
- Make sure to par-bake the crust to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 150mg