This Spinach and Cottage Cheese Quiche has been a beloved family favorite for over 50 years! The original source of this recipe has long been lost to time, and all that remains is a handwritten recipe card passed down by my grandmother. It’s been shared at countless family gatherings, bringing joy with every bite. This quiche is truly a treasure, combining the creamy goodness of cottage cheese with the earthy richness of spinach, creating a flavor combination that has stood the test of time. It’s so delicious that I couldn’t resist sharing it with all of you—hope it becomes as cherished in your home as it has in ours!
Spinach and Cottage Cheese Quiche – Light, Creamy & High-Protein
This Spinach and Cottage Cheese Quiche is a light, creamy, and flavorful dish made with cottage cheese, eggs, spinach, and fresh herbs baked in a flaky pie crust. It’s a high-protein, savory quiche that’s perfect for breakfast, brunch, lunch, or a light dinner.
Why It’s Good
This easy quiche recipe is lighter than traditional quiche thanks to cottage cheese, while still delivering a rich and creamy texture. It’s budget-friendly, make-ahead friendly, and freezer-friendly, making it perfect for busy households. The spinach, herbs, and onion add fresh flavor and make this a healthy, satisfying meal.
When to Serve It
This Spinach and Cottage Cheese Quiche is perfect for:
- Breakfast or brunch
- Light lunch or dinner
- Holiday brunch gatherings
- Meal prep and make-ahead meals
- Potlucks and entertaining
- Weekend family breakfasts
This easy spinach quiche recipe is versatile, nutritious, and always a crowd-pleaser
Spinach and Cottage Cheese Quiche – Tips, Variations & Storage Guide
⭐ Tips and Tricks
- Drain spinach thoroughly to prevent a watery quiche. Squeeze out excess moisture using paper towels or a clean kitchen towel.
- Blind bake the crust to ensure a crisp, flaky bottom and avoid a soggy crust.
- Use a deep 9-inch pie plate to prevent overflow and allow the quiche to bake evenly.
- Let the quiche rest before slicing for 10–15 minutes to help it fully set and slice cleanly.
- Cover with foil halfway through baking if the crust begins to brown too quickly.
- Mix filling ahead of time and refrigerate for easy next-day baking.
Ingredient Notes
- Cottage Cheese – Use 2% cottage cheese for a lighter but still creamy texture. Full-fat cottage cheese will make a richer quiche.
- Spinach – Frozen spinach works best for convenience, but fresh spinach can also be used. Cook and drain well before adding.
- Light Cream – Adds creaminess without making the quiche too heavy. You can substitute half-and-half if preferred.
- Fresh Herbs – Chives and dill add fresh flavor, but dried herbs work well too.
- Onion – Thinly sliced onion adds subtle sweetness and depth of flavor.
🔄 Variations
- Add Cheese – Mix in ½ to 1 cup shredded cheddar, Swiss, or Gruyère for a richer quiche.
- Add Protein – Include cooked bacon, ham, or smoked salmon for extra flavor.
- Vegetable Version – Add mushrooms, bell peppers, or asparagus for more vegetables.
- Crustless Option – Skip the pie crust for a low-carb crustless spinach quiche.
- Mini Quiches – Bake in muffin tins for brunch, appetizers, or meal prep.
- Herb Variations – Try parsley, thyme, or basil for different flavor profiles.
❄️ Storage Tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days
- Freezer: Wrap tightly and freeze for up to 2 months
- Reheating (Oven): Warm at 325°F (165°C) for 15–20 minutes
- Reheating (Microwave): Heat individual slices for 30–60 seconds
- Make Ahead: Prepare filling the day before and refrigerate until ready to bake
This Spinach and Cottage Cheese Quiche is perfect for meal prep, brunch menus, and easy family meals
Spinach and Cottage Cheese Quiche
Equipment
- pie plate
- large spatula
- oven
- bowl for mixing
- Rolling Pin
Ingredients
- 2 cups 2% cottage cheese
- 1/3 cup light cream
- 3 tbsp flour
- 4 eggs (or egg substitute)
- 1 ½ tsp salt
- ¼ tsp pepper
- Dash nutmeg
- 12 oz rozen chopped spinach, cooked, drained, and chopped (or fresh)
- 2 tbsp chopped chives
- 1 tsp Dried dill to taste
- 1 tbsp olive oil or butter
- 1 small onion, sliced paper-thin (optional)
Instructions
- Prepare the Pie Shell: Preheat oven to 400°F (200°C).Use a large and deep 9-inch glass pie plate to ensure the filling doesn’t overflow. Glass heats more evenly than metal.Blind bake your pie shell to prevent a soggy bottom: Line the crust with parchment paper and fill with pie weights. Bake for 15-20 minutes, or until the crust is set. Remove pie weights and parchment paper, then bake for a few more minutes until lightly golden. To prevent shrinkage, add extra pastry around the edges.
- Prepare the Filling: In a large bowl, whisk together cottage cheese, light cream, flour, eggs, salt, pepper, and nutmeg until well combined. Stir in the cooked spinach, chives, and dried dill.Add onions to the mixture – it’s not necessary to pre-cook .
- Assemble the Quiche:Pour the filling into the pre-baked pie shell.Smooth the top evenly.
- Bake the Quiche:Bake in preheated oven at 400°F (200°C) for about 45 minutes, or until the filling is set in the center.Check with a tester; if it comes out wet, continue baking, possibly up to 1 hour.Cover the quiche with aluminum foil halfway through baking to prevent excessive browning.
- Serve and Enjoy! Allow to cool slightly before slicing. Enjoy this delicious spinach and cottage cheese quiche! Guaranteed to be a hit!
Notes
Nutrition
My Side Bar
Ellen Britt
If you Love a good Quiche you might like to try my Breakfast Scramble burrito.
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