Recipes

Spinach & Cottage Cheese Crustless Quiche

Enjoy more of the quiche’s signature egg and cream filling with this crustless quiche. Great as a brunch dish or even for a simple dinner when served with a side salad.

Serves:
6
Prep Time:
20 min
Cook Time:
30 min

Ingredients

  • 1 pkg (8 to 10 oz/227 to 300 g) fresh or frozen spinach
  • 1 tbsp ( 15 mL ) vegetable oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 4 eggs
  • 1 cup ( 250 mL ) milk (2%)
  • 1 cup ( 250 mL ) low fat cottage cheese or ricotta cheese
  • ¾ cup ( 175 mL ) biscuit baking mix
  • ½ cup ( 125 mL ) grated Parmesan cheese, divided
  • ½ tsp ( 2.5 mL ) ground nutmeg
  • ¼ tsp ( 1.25 mL ) pepper

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Lightly spray deep 9-inch (23 cm) pie plate with cooking spray; set aside.
  3. Steam fresh spinach for 6 minutes (or microwave on High (100% power) for 5 to 8 minutes, stirring after 3 minutes). Place in sieve to drain, pressing out excess moisture. Coarsely chop; set aside. (If using frozen spinach, thaw according to packages directions; drain well.)
  4. Heat oil in skillet over medium heat. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 4 minutes.
  5. Whisk eggs, milk, cottage cheese, baking mix, ¼ cup (50 mL) Parmesan cheese, nutmeg and pepper. Stir in spinach. Pour into prepared pie plate. Sprinkle remaining Parmesan cheese over top.
  6. Bake in preheated 400°F (200°C) oven until knife inserted near centre comes out clean, 30 to 40 minutes. Let stand for 5 minutes before serving. Refrigerate or freeze any leftovers.