Spinach Quiche
This cheesy spinach pie is a great vegetarian option for breakfast, brunch or dinner. You can bake without a crust for a gluten free option. I always double and make two, because it is a great leftover to use for quick breakfasts and lunches.www.mostdeliciouslife.com
Equipment
- 1 pie dish
Ingredients
- 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
Instructions
- 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.