Ingredients:

  • 6 large eggs
  • 1 ½ cups (360g) Cottage Cheese (2% or 4% fat recommended)
  • ½ cup (120ml) Milk (Whole or 2%)
  • ½ cup (50g) Parmesan Cheese, finely grated, plus extra for topping
  • ¼ teaspoon Nutmeg, freshly grated
  • ½ teaspoon Salt (or to taste)
  • ½ teaspoon Black Pepper, freshly ground (or to taste)
  • 1 tablespoon Unsalted Butter or Olive Oil
  • ½ medium Yellow Onion, finely diced
  • 8 oz (225g) Mushrooms (Cremini or Button), sliced
  • 5 oz (140g) Fresh Spinach
  • 2 cloves Garlic, minced
  • ½ teaspoon Dried Thyme or Oregano

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish or springform pan and set aside.
  2. Heat fat in a large skillet over medium heat. Sauté diced onions until softened (about 4 minutes). Add sliced mushrooms and sauté until they release their moisture and brown slightly (6–8 minutes).
  3. Add minced garlic and thyme/oregano to the skillet; cook for 30 seconds until fragrant. Add spinach in batches, stirring until fully wilted. Remove skillet from heat and drain off any excess liquid thoroughly. Spread the cooked vegetable mixture evenly in the bottom of the prepared pie dish.
  4. In a large bowl, lightly whisk the eggs. Add the cottage cheese, milk, grated Parmesan, nutmeg, salt, and pepper. Whisk until just combined—avoid over-whisking to maintain a smooth texture.
  5. Gently pour the egg and cottage cheese mixture evenly over the sautéed vegetables in the pie dish.
  6. Bake for 40–45 minutes, or until the centre is mostly set and a skewer inserted near the middle comes out mostly clean. The top should be golden brown.
  7. Let the quiche rest on a wire rack for 10–15 minutes before slicing to allow it to set completely.