Spinach Quiche

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Serves: 6

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.