Amazing Cottage Cheese and Spinach Quiche

Who else loves those mornings when you can just whip up something delicious without a fuss? I’m all about making breakfast and brunch feel special, even on a crazy weekday! That’s exactly why this Cottage Cheese and Spinach Quiche is a total lifesaver in my kitchen. It’s so incredibly simple to throw together, and the results are just… *chef’s kiss*.

Seriously, the first time I made this, it was for a lazy Sunday brunch with friends, and everyone was raving about it. They couldn’t believe how easy it was, and honestly, neither could I! It’s one of those recipes that just works, every single time, and it’s become my go-to for feeding a crowd or just treating myself to a really good breakfast. It uses ingredients I usually have on hand, which is a huge bonus!

Why You’ll Love This Cottage Cheese and Spinach Quiche

Honestly, this quiche is a dream come true for busy mornings or relaxed brunches. Here’s why it’s earned a permanent spot in my recipe rotation:

• Super Easy Prep: Like, SO easy! You can have it mixed and ready for the oven in under 20 minutes.
• Deliciously Creamy: The cottage cheese makes it so wonderfully rich and smooth, way better than just eggs and milk sometimes!
• Healthy-ish Vibes: Packed with spinach and protein from the cottage cheese, it feels like a wholesome choice to start your day.
• Versatile: Perfect for breakfast, brunch, or even a light lunch with a salad. It reheats like a charm, too!

Gather Your Ingredients for Cottage Cheese and Spinach Quiche

Alright, let’s get our star ingredients ready for this amazing Cottage Cheese and Spinach Quiche! The beauty of this recipe is how it uses simple, good-quality stuff to make something truly special. You’ll see that freshness really makes a difference here.

First up, for the crust, you’ll need:

• One unbaked 9-inch pie crust. Yep, the store-bought kind is totally my secret weapon for speed, but if you’re feeling fancy, go ahead and make your own!

Now for that luscious filling! You’ll want:

• 1 cup of cottage cheese – I usually go for the regular kind, but the low-fat works too! It adds this incredible creaminess.
• Three large eggs – they are the backbone of our quiche, holding everything together.
• Half a cup of milk. Any milk will do, really, but whole milk gives a richer result.
• One cup of frozen spinach, but here’s the crucial part: make sure it’s thawed and squeezed DRY. Like, really dry! Get all that extra water out, or your quiche might get a little sad and watery. Squeeze it in your hands or wrap it in a clean kitchen towel.
• A quarter cup of shredded cheddar cheese, totally optional but, let’s be real, who can resist a little extra cheesy goodness?
• And finally, just a pinch of salt (a quarter teaspoon) and a dash of black pepper (an eighth teaspoon) to wake up all those flavors.

Essential Equipment for Making Cottage Cheese and Spinach Quiche

Okay, so you don’t need a whole fancy kitchen for this, but having the right tools makes all the difference for a perfect Cottage Cheese and Spinach Quiche. Trust me, these few things will make your life so much easier!

First and foremost, you absolutely need a 9-inch pie plate. This is what holds your beautiful quiche together while it bakes. I’ve found that a glass or ceramic one really gives a lovely even bake, but honestly, whatever you have will work great. You can even check out some cool options here if you’re looking to upgrade!

Next, grab a large bowl. This is where all the magic happens – mixing up that creamy filling! Make sure it’s big enough so you don’t have spinach or cottage cheese flying everywhere. You know, the usual kitchen chaos!

And you’ll definitely want a whisk. It’s the best way to get that cottage cheese, eggs, and milk super smooth and bubbly. For the spinach prep, a small skillet is handy if you decide to use fresh spinach and wilt it, but mostly for squeezing out that pesky moisture from the frozen stuff, your hands work just fine!

Step-by-Step Guide to Preparing Your Cottage Cheese and Spinach Quiche

Alright, let’s get this delicious Cottage Cheese and Spinach Quiche into the oven! It’s super straightforward, and I promise, even if you’re not usually a baker, you can totally nail this. Following these steps will ensure you get that perfect texture and delicious flavor every single time.

Preheating and Preparing the Crust for Your Cottage Cheese and Spinach Quiche

First things first, let’s get that oven ready! You want to preheat it to 375°F (that’s 190°C). Getting the oven nice and hot beforehand is key for even baking. While that’s warming up, take your unbaked 9-inch pie crust and gently press it right into your pie plate. Make sure it’s snug and fits nicely along the bottom and up the sides. No fancy crimping needed, just get it in there!

Creating the Flavorful Cottage Cheese and Spinach Quiche Filling

Now for the fun part – making the filling for our amazing Cottage Cheese and Spinach Quiche! Grab a large bowl and toss in your cottage cheese, your three big eggs, and that half cup of milk. Get your whisk ready and give it a good whisking until it’s all combined and looks nice and smooth. Don’t worry if it’s a little lumpy from the cottage cheese; that’s totally okay! Then, fold in your super-dry spinach, sprinkle in that cheddar cheese if you’re using it (highly recommended!), and add your salt and pepper. Give it a gentle stir to mix everything in evenly. You don’t want to go crazy overmixing here; just enough to combine.

Assembling and Baking the Cottage Cheese and Spinach Quiche to Perfection

Okay, deep breaths! It’s time to bring it all together. Simply pour that lovely, green-speckled filling right into your prepared pie crust. Try to spread it out evenly. Now, carefully pop it into your preheated oven. You’ll want to bake it for about 40 to 45 minutes. The best way to know it’s done is when the center looks set – no wobble! – and the top usually gets a lovely, light golden-brown color. Once it’s out, let it sit for a few minutes before you slice into it. This lets everything settle and makes it easier to cut those perfect wedges.

Tips for a Perfect Cottage Cheese and Spinach Quiche Every Time

Alright, so you’ve got your ingredients ready and your oven preheating – you’re almost there! I’ve made this Cottage Cheese and Spinach Quiche so many times, and I’ve picked up a few tricks that really make a difference. These little insights are what help turn a good quiche into a *great* one, so listen up!

The absolute biggest tip I can give anyone is about that spinach. Seriously, squeeze it like you mean it! If there’s any extra water lurking in there, it’ll make your beautiful quiche a little watery, and nobody wants that. It’s like an extra step that takes two seconds but pays off huge. Another thing? Don’t over-bake it. Those few extra minutes can turn fluffy and set into rubbery. You want the center to be just set, like a gentle wobble when you lightly shake the pan. A quick test with a knife near the center should come out *mostly* clean – a few moist crumbs are good, but not wet batter!

Ingredient Notes and Substitutions for Cottage Cheese and Spinach Quiche

Let’s chat a little about the ingredients for this amazing Cottage Cheese and Spinach Quiche, because sometimes you just need a little tweak, right? Or maybe you want to know *why* we use what we use. It’s all about making this recipe work for YOU!

So, the cottage cheese is really the star here, giving it that unique creamy texture that’s just divine. I usually stick with regular, full-fat cottage cheese for the best flavor and texture, but low-fat works too if you’re trying to lighten things up a bit. Some people find cottage cheese a little… chunky, so if that’s you, you can absolutely give it a quick blitz in a food processor or blender before adding it to the eggs and milk. Nobody wants surprises they didn’t ask for! If you’re curious about what else cottage cheese can do in the kitchen, you might find some great ideas here.

Now, about that spinach – I mentioned squeezing it dry, and I can’t stress that enough! If you’re not a fan of frozen, you can totally use fresh spinach. Just wilt about 2 cups of it in a skillet with a tiny bit of oil until it’s soft, let it cool a bit, then chop it up and squeeze out all that excess water. It’s a bit more work, but it’s delicious! For the cheese, cheddar is my go-to because it melts so nicely, but feel free to swap it for Monterey Jack, Gruyere, or even a bit of Parmesan for a different flavor profile. You really can’t go wrong!

Serving and Storing Your Delicious Cottage Cheese and Spinach Quiche

Once your Cottage Cheese and Spinach Quiche is baked to golden perfection and has cooled just a bit, it’s ready to be enjoyed! It’s honestly fantastic all on its own, but I love serving it with a simple side salad – maybe some mixed greens with a light vinaigrette. It just feels like a complete meal for breakfast, brunch, or even a light lunch. The fresh veggies in the salad really balance out the rich, creamy quiche beautifully.

Now, what if you have leftovers? Don’t you worry! This quiche stores like a dream. Let it cool completely, then wrap it up tightly in plastic wrap or pop it into an airtight container. It’ll keep nicely in the fridge for about 3-4 days. When you’re ready to reheat, just slice a piece (or two!) and warm it gently in the microwave, or for an even better texture, pop it in a toaster oven or a regular oven at around 300°F (150°C) until it’s warmed through. Enjoy every last bite!

Frequently Asked Questions about Cottage Cheese and Spinach Quiche

Got questions about making your Cottage Cheese and Spinach Quiche? I totally get it, and I’m happy to spill the beans on anything that might be on your mind!

Can I make this Cottage Cheese and Spinach Quiche ahead of time?

Yes, you absolutely can! This quiche is quite forgiving. You can prepare the filling and pour it into the crust a day in advance, then cover it and keep it in the fridge. Just be aware that it might need a few extra minutes to bake since it’s going into the oven cold. Or, bake it completely, let it cool, and then reheat slices. It’s a lifesaver on busy mornings!

How do I prevent my Cottage Cheese and Spinach Quiche from being watery?

This is the big one, right? The key is really getting as much moisture out of that spinach as possible. Squeeze it, squeeze it again! If you use fresh spinach, make sure to wilt it down completely and drain it thoroughly before chopping and adding. Also, resist the urge to over-bake. You want it just set in the center – baking too long can sometimes release extra moisture.

What are some variations for this Cottage Cheese and Spinach Quiche recipe?

Oh, the possibilities are endless! You can add some sautéed onions or mushrooms for extra flavor. A little diced ham or crumbled bacon is always a winner, too. Feel free to swap the cheddar for Swiss, Gruyere, or even feta cheese! Some folks like adding a pinch of nutmeg or a little garlic powder to the filling for an extra kick. Experiment and have fun with it!

Share Your Cottage Cheese and Spinach Quiche Creations!

I just LOVE seeing what you all create in your kitchens! Did you whip up this Cottage Cheese and Spinach Quiche for brunch? Did it save your busy morning? Please, please leave a comment below and let me know how it turned out for you! I’m always eager to hear about your kitchen adventures, and if you snap a pic, tag me on social media – I’d be absolutely thrilled to see your gorgeous quiches!