Ingredients:

  • 5 large eggs
  • 2 cups low-fat (2%) cottage cheese
  • 1 cup shredded mozzarella cheese
  • 10 oz fresh baby spinach
  • 3 cloves fresh garlic, minced
  • 0.5 cup yellow onion, finely diced
  • 1 tbsp olive oil
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes
  • 1 pinch ground nutmeg

Instructions:

  1. Preheat the oven to 375°F (190°C) and grease your 9 inch baking dish thoroughly.
  2. Sauté the diced onion in olive oil over medium heat for 5 minutes until translucent and fragrant.
  3. Add the minced garlic and red pepper flakes to the pan.
  4. Wilt the 10 oz of baby spinach in the pan. Cook for 3-4 minutes until the leaves are dark green and shrunken.
  5. Drain the spinach mixture in a colander, pressing firmly with a spoon to remove every drop of excess liquid.
  6. Whisk the 5 eggs, 2 cups of cottage cheese, salt, pepper, and nutmeg in a large bowl.
  7. Fold the drained spinach/onion mixture and half of the mozzarella into the egg base.
  8. Pour the mixture into the prepared dish and sprinkle the remaining mozzarella on top.
  9. Bake for 45 minutes until the center is set and the top is golden brown.
  10. Rest the quiche for 10 minutes until the structure firms up before slicing.