Ingredients
Vegetables
- 1 tablespoon olive oil For sautéing
- 1 small onion, diced
- 1/2 bell pepper diced
- 2 cups fresh baby spinach, chopped
Main Ingredients
- 1 1/2 cups cottage cheese
- 4 large eggs
- 1 cup shredded cheddar cheese or half cheddar, half mozzarella
- 1/2 cup milk
Seasoning
- Garlic powder to taste
- Italian seasoning to taste
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a non-stick skillet, heat olive oil over medium heat and sauté onion and bell pepper until soft (3–4 minutes).
- Add spinach and cook until wilted (2–3 minutes). Season with garlic powder, salt, and pepper.
- In a mixing bowl, whisk together eggs, milk, and cottage cheese. Stir in Italian seasoning along with salt and pepper.
- Fold in sautéed vegetables and shredded cheese until combined.
Baking
- Grease a baking dish with oil or cooking spray. Pour the mixture evenly into the dish.
- Bake for 40–45 minutes until golden brown on top and the center is set.
- Allow cooling for 5–10 minutes before slicing.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 8gProtein: 15gFat: 12gSaturated Fat: 6gSodium: 400mgFiber: 1gSugar: 3g
Notes
This quiche is versatile; serve it warm or at room temperature. It can be paired with a salad or fruit for a complete meal. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for 2-3 months. Experiment with different vegetables and cheeses based on personal preference.
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