Spinach and Cottage Cheese Quiche
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!
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!
Drain the cottage cheese in a strainer and dry-sauté the squeezed spinach for 3 minutes to eliminate hidden moisture and guarantee a perfectly set, non-soggy quiche.
Notes
Helpful Tip for Spinach & Cottage Cheese Quiche
Squeeze the spinach very dry before adding it to the filling.
Even after draining, frozen spinach holds a lot of water — excess moisture can make your quiche watery and prevent it from setting properly.
How to do it:
Place cooked spinach in a clean kitchen towel or paper towels Twist and squeeze firmly over the sink You’ll be surprised how much extra liquid comes out! This simple step gives you:
✅ Creamier texture
✅ Better sliceability
✅ More concentrated flavor
Bonus Pro Tip ✨
Let the quiche rest for 15–20 minutes after baking. This helps it fully set and makes clean slices much easier.
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.
Nutrition
Serving: 1 SliceCalories: 94kcalCarbohydrates: 7gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 628mgPotassium: 231mgFiber: 2gSugar: 1gVitamin A: 6784IUVitamin C: 4mgCalcium: 86mgIron: 1mg
Tried this recipe?Let us know how it was!