Prep 7 mins
Cook 1 hr
This is a great dish for a weeknight because you can quickly mix up the ingredients and pop it in the oven for an hour while you do other things. I love that it is very versitale and does well with substitutions and differing amounts. If I don't have cottage cheese, I use ricotta or if I have a little left of each I will use both. I've even used up leftover mexican cheese instead of the mozzarella and it still tastes great! My mom used to make this recipe every couple of months when I was growing up and it was always such a treat. I was pleasantly surprised to find out how easy it is to make! Sometimes she made it in a pie crust and of course that was even better! I enjoy topping it with crumbled feta when I have some in the house. I hope your family enjoys it as much as mine!
- 1 (10 ounce) package frozen chopped spinach (or 2 cups cooked fresh spinach)
- 2 cups nonfat cottage cheese (or ricotta cheese)
- 3 large eggs
- 1⁄4 cup whole wheat flour (or any type of flour will work, gluten-free brown rice flour works well)
- 1 cup shredded part-skim mozzarella cheese (or any cheese will do)
- salt and pepper
- feta cheese (optional topping)
- Preheat oven to 350 degrees.
- Thaw spinach in the microwave. (Substitute - cook fresh spinach in skillet with a small amount of olive oil to make 2 heaping cups cooked).
- In a large bowl mix together cottage cheese (substitute ricotta if desired), eggs and flour. Then mix in the thawed spinach and shredded cheese and add salt and pepper to taste (about 4 shakes of salt and a couple shakes of pepper).
- Scoop mixture into 9" pie plate with our without pie crust and spread around evenly with a spatula.
- No Crust: Bake for 45-60 mins or until fork in the center comes out clean and it is slightly browned around the edges (depending on the depth of the pan, cooking time will vary).
- Crust: Bake for 1-1.25 hours. I do an 8" pie pan for 1 hour and 15 minutes. I recommend covering the edges of your crust with foil until the last 15 mins or so of baking (the thicker the crust, the less it will brown).
- Serve warm topped with crumbled feta cheese if desired.
I made this for my first quiche (I'd eaten them before, but never made one), and for my friend's first quiche (to eat). It was received very well! I made it with cottage cheese, colby jack, frozen spinach, (prefried) onions and green peppers, garlic, salt and pepper. It was SOOOO good! Easily the best I've ever had! I'm going to add brocolli the next time I make it.
You can see (whenever the photo shows up) that I made it in a 9x13 Pyrex. I did this because I wanted a double recipe, and because these have a lid, and I enjoy lids!
This really hit the mark! It was DELICIOUS!
In all, I used six eggs and 10 oz of frozen spinach, the smaller container of cottage cheese and half a bag of shredded cheese.
This is a great recipe that is quick and easy. I ususally have the ingredients on hand and can throw it together, then pop it in the oven. By the time it's done, I have my other items on the table, kitchen cleaned up and ready to get compliments on the meal! Last time I used broccoli instead of the spinach (no crust) and it turned out great. I baked it in my 10" Corning dish (1-2" sides). I only have to bake it about 30 to 35 minutes when baking it in this dish. I just posted a picture of it with some mushrooms and orange pepper slices on top. Tastes as good as it looks!
It's delicious, it's easy, it's goes with everything. What more could you ask for? Even my kids like it. I could see putting a tomato sauce over it to serve, but it's not really necessary. (I just like to put salsa on everything.) I make it without the crust, and leftovers reheat well the next day with a brief trip to the oven. Thanks!