Ingredients:

  • 10 oz (280g) Fresh or Frozen Spinach (thawed and squeezed dry)
  • 6 large Eggs (room temperature preferred)
  • 16 oz (450g) Cottage Cheese (2% or 4%)
  • 1/4 cup (60 ml) Milk or Cream (1% or Half-and-Half)
  • 1/2 cup (50g) Grated Parmesan Cheese
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Dried Dill
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • Pinch of Nutmeg

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish (approx. 22cm).
  2. If using fresh spinach, wilt it and then squeeze ALL excess moisture out using a clean tea towel. Coarsely chop the dried spinach.
  3. In a large bowl, whisk the eggs until pale and slightly frothy. Gently whisk in the milk or cream until just combined.
  4. Gently fold the cottage cheese into the egg mixture using a spatula. Avoid over-whisking to maintain texture.
  5. Stir in the chopped, dried spinach, Parmesan cheese, garlic powder, onion powder, dill, salt, pepper, and nutmeg until evenly distributed.
  6. Pour the mixture evenly into the prepared pie dish. Give the dish a gentle tap on the counter to release any large air bubbles.
  7. Bake for 40 to 45 minutes. The quiche is done when the edges are golden brown and the centre is mostly set with only a slight wobble remaining.
  8. Let the quiche cool in the dish on a wire rack for at least 15 minutes before slicing to allow the structure to fully firm up.