This is another delicious recipe from my mother-in-law. To learn about her and her recipes check out Myrna Ritz Approved.
My kids LOVE this quiche! It is SO yummy that I use it as the foundation for all the quiches that I make. I have many variations coming soon!
I ALWAYS double this recipe because we love it, and it keeps very well for quick breakfasts and lunches. It reheats in the microwave for 30 seconds a slice really well.
It is easy to make GLUTEN FREE. Make or buy a gluten free pie crust OR make it crustless! Bake it in a lightly greased or sprayed pie plate or in muffin tins with NO crust, turning it into a frittata. Instructions for the different cooking times are in the recipe below.
I always make this Basic Pie Crust to start with.
Start by cracking 5 eggs into medium sized mixing bowl. Add in the cheese and the cream. Whip it all together with a fork till the eggs are lightly beaten, and the cheese is evenly blended in.
Next add in the dried onion, salt and pepper.
Then add in the thawed spinach. I place it in the center of a few stacked paper towels, then squeeze it out over the sink to get as much liquid out as possible. You can use FRESH, but it takes more spinach and time then you realize. I remove the stems, then chop up the spinach. Measure it AFTER you chop. 6-8 cup of fresh is the equivalent of 10-12 oz. frozen. I HIGHLY RECOMMEND USING FROZEN SPINACH. It’s worth it.
Use a fork to separate and stir in the spinach to the cheese mixture.
Pour it into the unbaked pie shell. Bake at 375 degrees for 55 minutes. When it is done, and golden, let it sit for about 5 minutes before cutting into 8 slices.
- 1 pie dish
- 1 prepared pie crust, unbaked
- 5 eggs
- 1 cup cottage cheese
- 2 cups Monterey jack & cheddar cheese, grated any combination making up 2 cups
- ½ cup heavy whipping cream can substitute half & half
- 2 Tablespoons dried minced onion or 1 teaspoon onion powder
- ½ teaspoon salt
- a couple dashes black pepper, ground
- 1 10-12 oz. frozen chopped spinach, thawed 6-8 cups chopped fresh spinach
- Preheat oven to 375°. Make sure your pie crust is prepped and ready to go.
- In a medium sized mixing bowl, crack the egg. Add in the cottage cheese, and grated cheeses. Add in the ½ cup of cream. Use a fork to whip together till the eggs are beaten, and the cheeses are mixed in.
- Add the dried onion, salt and pepper.
- Open the thawed spinach. Place in the center of a stack of a few paper towels. Wrap up and squeeze all the liquid out over the sink. It is surprising how much liquid you can get out. You want the spinach as dry as possible so they quiche will bake and set properly.
- **IF you are using FRESH spinach, I remove the stems, chop. Measure AFTER it is chopped! I've only used fresh two times in 20+ years because it takes forever! The frozen is perfectly good, and SO much faster!
- Use a fork to break up the spinach and stir it into the egg and cheese mixture till it is all evenly blended.
- Pour the filling into the prepared unbaked pie shell. OR you can bake in a lightly greased pie dish or muffin tins.
- Bake for 55 minutes. If you are doing a muffin tin bake for 25-30 minutes.
- Let sit for about 5 minutes after it comes out of the oven before cutting.