Ingredients
Pie Crust
- 1 9-inch frozen pie crust
Filling
- 10 ounces frozen spinach, defrosted and drained
- 4 large eggs
- ¾ cup cottage cheese (low fat or full fat for best results)
- ¼ cup milk
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon fresh ground pepper
- 1 cup grated sharp cheddar cheese
- 3 plum or Roma tomatoes
Instructions
- Preheat and blind bake crust: Heat the oven to 375℉. Poke holes all over the inside of the frozen pie crust using a fork, place it in its baking pan on a baking sheet, and bake until very lightly golden, about 12 minutes. This prevents sogginess.
- Lower oven temperature: After blind baking, reduce the oven temperature to 350℉ to prepare for baking the quiche filling.
- Prepare spinach: Thoroughly squeeze out all the excess moisture from the defrosted spinach using a clean kitchen towel, paper towels, or a strainer with pressure to avoid a watery filling.
- Mix filling ingredients: In a large bowl, combine the eggs, drained spinach, cottage cheese, milk, kosher salt, garlic powder, ground pepper, and grated cheddar cheese. Mix well to evenly distribute all ingredients.
- Prepare tomatoes: Slice the tomatoes into 12 to 15 thin circles (about ¼-inch thick). Place these slices on paper towels or a clean kitchen towel to drain excess moisture to keep the quiche from getting soggy.
- Assemble quiche: Pour the spinach and egg mixture evenly into the pre-baked pie crust. Arrange the tomato slices on top in a single layer and sprinkle lightly with salt and pepper.
- Bake the quiche: Place the quiche in the oven and bake at 350℉ until the center is set and no longer jiggles, approximately 45 to 50 minutes.
- Cool and serve: Allow the quiche to cool for 10 to 15 minutes so it sets properly, then slice into 6 pieces and serve warm.
- Store leftovers: Let leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days.
Notes
- Blind baking the crust helps prevent sogginess from the wet filling.
- Make sure to thoroughly squeeze excess water from the spinach and tomatoes to keep the quiche from becoming watery.
- You can use either low-fat or full-fat cottage cheese depending on your preference; full-fat will yield a creamier texture.
- For a gluten-free alternative, use a gluten-free pie crust.
- Leftover quiche can be reheated gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 57 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
