Cottage Cheese Quiche
My quiche with cottage cheese is smooth, silky, and creamy, all on top of a buttery crust. It's easy to make and sneaks in extra protein.
Servings 8 servings
Calories 213kcal
Ingredients
- 1/2 cup cottage cheese full-fat
- 1/4 cup ricotta cheese full-fat
- 1/3 cup Parmesan cheese
- 1 refrigerated pie dough * See notes
- 6 large eggs
- 2/3 cup milk
- 1/3 cup Mozzarella cheese
- 1/4 teaspoon salt
- 1 cup baby spinach
- 1/2 cup cherry tomatoes halved
Instructions
- Preheat the oven to 350°F (180°C).
- Roll out the refrigerated pie dough on a kitchen surface dusted with flour until it's about 12 inches in diameter.
- Transfer the pie crust to a 9-inch pie tin, pressing it down along the bottom and sides. Trim off any of the excess. Using a fork, crimp the edges and prick the bottom of the crust several times.
- Par-bake the crust for 15 minutes. Remove.
- In a large bowl, whisk the eggs until frothy. Add the milk, salt, Mozzarella cheese, and baby spinach.
- In a separate bowl, whisk together the cottage cheese, ricotta, and Parmesan.
- Transfer the egg mixture into the pie crust. Drop spoonfuls of the cottage cheese mixture, then sprinkle the cherry tomatoes.
- Bake the quiche for 45 minutes. or until a fork comes out clean in the center.
- Remove the quiche from the oven and let it sit for about 10 minutes before slicing and serving.
Notes
- Crust: If you want a homemade crust, use the exact same one from my asparagus quiche recipe.
- Tips: See my recipe tips above for making the best cottage cheese quiche.
- Leftovers: Keep in the fridge, covered, for up to three days, or in the freezer for two months.
Nutrition
Serving: 1serving | Calories: 213kcal | Carbohydrates: 12g | Protein: 11g | Fat: 13g | Sodium: 388mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 717IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 1mg | NET CARBS: 11g