Mum's Spinach and Cottage Cheese Quiche

Mum's Spinach and Cottage Cheese Quiche

This savoury delight is perfect for brunch, lunch, or even a light dinner. Packed with nutritious spinach and creamy cottage cheese, it's a wholesome treat that's sure to please everyone at the table.

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Course: Brunch, Dinner, Lunch

Cuisine: English, French

Keyword: Puff Pastry, Quiche, Spinach Quiche

Prep Time: 10

Cook Time: 35

Servings: people

Calories: 515kcal

Equipment

1 22cm/ 9 inch pie dish

Ingredients

½ tbsp butter or margarine
1 tbsp flour
1 sheet puff pastry
450 grams frozen spinach or 1 large bunch of fresh spinach
2 large eggs or 3 smaller eggs
200 grams cottage cheese
1 onion very finely diced
½ tsp nutmeg
½ tsp pepper
½ tsp salt
¼ cup cheddar cheese grated/ shredded

Instructions

Pre heat a fan forced oven to 180 ℃
Grease the pie dish with butter, then sprinkle with flour evenly to coat (this will ensure you will be able to get the pie out of the dish after cooking).
Place sheet of puff pastry in the dish and and trim the over hang and fill in the gaps so you that the pastry is evenly distributed and completely covers the base and sides of the dish.
Use a fork to prick the base and the sides all over with tiny holes. (This will help stop the pastry base bubbling and lifting away from the pie dish which can take up valuable space for the filling).
Place a sheet of baking paper over the pastry, then fill with baking beads and bake for 10 minutes. If you don't have baking beads you can use dried beans or chickpeas or even rice. (This process is called blind baking and will ensure that you will not have a soggy pastry bottom).
While the pastry is blind baking make the filling. Place frozen spinach in a bowl and microwave on high for 4 minutes. Line a sieve with a tea towel then place the cooked spinach in the tea towel and wring as much liquid out of the spinach as you can then set aside.
In another bowl whisk the eggs, then add the cottage cheese, spinach, onion, nutmeg, pepper and salt and stir thoroughly so mixture is well combined.
Remove pie dish from the oven then take out the baking paper and beads.
Fill the blind baked quiche crust with the spinach mixture and smooth so that it is evenly distributed. Then sprinkle over cheddar and bake for 30 minutes until quiche is set and crust is golden brown.
Allow the quiche to cool for a few minutes before slicing and serving.

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