Tonight I did a cooking demo of one of my favorite recipes, Spinach Quiche. It was a huge hit! The theme of the night was “Power Breakfasts” and this fit right in. It is a low-fat, high protein recipe that is great for breakfast, brunch, lunch or even dinner. It is extremely versatile in that you can change up the vegetables you use. I personally love adding mushrooms, artichokes, zucchini, peppers or tomatoes. You can also play around with the cheeses you use. I have made it with cheddar and feta cheeses and they were also very good.
The secret ingredient is low-fat cottage cheese. I use either 1 or 2 percent which is the base of the quiche mixture and what makes this recipe unique. I also only use three eggs and one egg white in the entire quiche whereas typical quiche recipes use heavy cream, full-fat cheese and many more eggs or egg yolks. I was watching the skeptical faces of 50 woman as I was making the quiche thinking there is no way this is going to taste good! Afterwards, I had 50 women coming up to me to tell me how delicious it was 🙂
It is impressive enough to serve for company and also easy enough to make on a Sunday night so that you have a great and filling breakfast for the week. You have the option of making it with a crust in this recipe or without a crust as in my Greek Crust-less Quiche.
2 teaspoons olive oil
1 small onion, finely chopped
1 box frozen chopped spinach, defrosted
3 extra large eggs and 1 egg white
1 (8 ounce) packet of part-skim mozzarella cheese
12 ounces low fat cottage cheese
Kosher salt and fresh cracked pepper
1 pre-made frozen pie crust
Preheat oven to 375 degrees F.
Place olive oil in a frying pan and heat over medium heat. Add the onion and sauté the onion until softened and slightly brown, about 5-7 minutes. Let cool. Defrost spinach and squeeze out all excess water. This is an important step. If you leave liquid in the spinach the quiche will be watery and not firm. If you are adding other vegetables you should saute those as well and drain them if they produce a lot of liquid in the cooking process.
In a large bowl combine the eggs, egg white, cottage cheese and cheese. Add onion and spinach and mix well. Season with a pinch of salt and freshly cracked pepper
Add the mixture to pie crust and bake at 375 degrees for 40-50 minutes. The top of the quiche should be golden and firm.
Let stand at least 10 minutes before serving in order for the quiche to set.