Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese
- 2 cups fresh spinach, chopped
- 2 cups mushrooms, sliced
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Grease a 9-inch pie dish or baking dish.
- Heat olive oil in a skillet over medium heat. Cook onion and mushrooms for 5 to 6 minutes until softened.
- Add garlic and spinach to the skillet. Cook until the spinach wilts, then remove from heat.
- In a large bowl, whisk eggs and cottage cheese until mostly smooth.
- Stir in mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and black pepper.
- Fold in the spinach and mushroom mixture.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 35 to 40 minutes until golden and fully set in the center.
- Let cool for 10 minutes before slicing and serving.
Notes
- Make sure to squeeze out any excess moisture from the spinach before adding it to the egg mixture to avoid a watery quiche.
- You can swap mozzarella for cheddar or any melting cheese you prefer.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This quiche freezes well. Slice it first, then wrap each piece and freeze for up to 2 months.
- Reheat slices in the microwave for 1 to 2 minutes or in the oven at 350°F for about 10 minutes.
- You can add other vegetables like bell peppers or zucchini to change up the flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (based on 8 servings)
- Calories: 180
- Sugar: 2g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 155mg