Ellen Britt - A Teenage Foodie who Explores Dinner, Dessert and Salad Ideas
Total Time: 2.5 hours (if you make the pastry from scratch) If you use a frozen pie crust approximately 1.5 hours.
2 cups of 2% cottage cheese (this is a whole large container of 2%)
1/3 cup of light cream (otherwise called coffee cream)
3 tbsp flour
4 eggs (you can use artificial)
1 ½ tsp salt (you can use less)
¼ tsp pepper
Dash of nutmeg
12 oz pkg frozen spinach, cooked, drained, and chopped. I buy the frozen chopped spinach. You can use fresh as well.
2 Tbsp chopped chives
Dried dill to taste
1 tbsp butter
1 small onion sliced paper thin (optional)
Cook at 400F.
Very important to use a large and deep 9 inch glass pie plate. If you use a regular pie plate it will over fill. When I made this recipe, I used a regular pie plate which proved to be not quite deep enough. It did however take all the filling, but it went to the rim. There was a moment when I thought it would overflow and you don't want to lose any of the super yummy filling. Also, whatever you use make sure it is glass as glass will heat more evenly than metal. I have fund it is always good to use glass pie plate when making any kind of pie.
Another tip is to blind bake your pie shell to ensure it cooks all the way through. As well because your pastry will shrink add extra to the top to allow for shrinkage. This can be in the form of an extra strip fluted upward. You can get a bit creative as to how you tackle adding the extra pastry. I tried to make a leaf pattern which sadly got covered by the quiche filling. Next time I will simply make an extra high wall of pastry. Also use pie weights to prevent the crust on the bottom from puffing upward.
After your pie shell is basically cooked (around 15 to 20 minutes) you are ready to put in your quiche filling.
Bake about 45 minutes or until nicely browned and filling is set in the center. Your tester should come out dry. If it is wet keep your quiche in longer. Depending on the 9 inch pie plate used it could take as long as 1 hour. I recommend putting a sheet of aluminum over the quiche about halfway through to prevent extra browning on the crust.
Guaranteed you will love this spinach quiche recipe! You could also call it a cottage cheese quiche. Yum for sure!
Serve hot (serves 6).
NOTE: Half the recipe makes nice tiny quiches for cocktails. They can be made ahead and frozen – then reheated. Also you can use artificial eggs for this recipe – especially for people with high cholesterol. As well the recipe can be mixed the day before and stored in the fridge until ready to bake.
This is a delicious and easy recipe that is perfect for summer and those who are counting calories.
Spinach quiche hot from the oven - it will be wonderful! Let it sit a few minutes before serving. This cottage cheese quiche is the perfect addition to your recipe collection.
This is the perfect spinach quiche - both delicious and nutritious! Not to mention vegetarian.
Can't go too wrong with the calories for this dinner - assuming you eat only one slice. I had two of course!
Disclaimer: I am not a certified nutritionist and the numbers provided on the nutrition facts sheet are estimates. Even within natural produce there will be some expected variance depending on ripeness and size. Processed ingredients will also vary depending on manufacture. These numbers will however give some guidance when making healthy food choices. They will also help to determine if salt should be reduced based on your personal diet needs.