Ingredients
Scale
- 1 tbsp oil
- 1 small onion, diced
- 1/2 bell pepper, diced
- 2 cups fresh baby spinach, chopped
- 1 1/2 cups cottage cheese
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or quiche pan with oil.
- In a skillet over medium heat, add the oil and sauté the diced onion and bell pepper until they soften, about 3–4 minutes.
- Add the chopped spinach and cook for an additional 2–3 minutes, until wilted. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the cottage cheese, eggs, shredded cheese, milk, garlic powder, Italian seasoning, salt, and pepper. Whisk until well blended.
- Stir in the sautéed vegetables into the egg mixture.
- Pour the mixture into the prepared pie dish and spread it evenly.
- Bake for 30–35 minutes, or until the quiche is set and lightly golden on top.
- Allow to cool for a few minutes before slicing and serving.
Notes
- Use any leftover veggies you have on hand.
- Great for meal prep—store in the fridge for up to 3 days.
- Kids love it, and it’s packed with protein.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 120mg