Ingredients:

  • 6 large eggs
  • 16 oz low-fat small-curd cottage cheese
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 0.125 tsp ground nutmeg
  • 10 oz frozen chopped spinach, thawed and squeezed bone-dry
  • 3 green onions, thinly sliced
  • 1 clove garlic, minced
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Preheat your oven to 350°F (180°C). Spray a 9 inch pie plate with non stick cooking spray. <small>Note: Using a glass dish allows you to check the browning on the sides.</small>
  2. Thaw the 10 oz frozen spinach and squeeze it inside a kitchen towel until bone dry and crumbly. <small>Note: This prevents a watery quiche.</small>
  3. In a large mixing bowl, whisk the 6 large eggs <strong>until frothy and pale yellow</strong>.
  4. Fold in the 16 oz cottage cheese, kosher salt, black pepper, and ground nutmeg. <small>Note: Do not over mix; you want some curds to remain intact for texture.</small>
  5. Stir in the minced garlic and the 3 thinly sliced green onions.
  6. Add the squeezed spinach to the egg mixture, using a fork to break up any large clumps of greens <strong>until evenly distributed</strong>.
  7. Pour the mixture into the prepared pie plate and spread it into an even layer with a spatula.
  8. Sprinkle the 1 cup shredded mozzarella evenly over the top <strong>until the green mixture is mostly covered</strong>.
  9. Bake for 35 minutes <strong>until the center is set and the cheese is bubbling</strong>. <small>Note: The quiche will puff up slightly and then settle as it cools.</small>
  10. Let the quiche sit for 10 minutes before slicing. <strong>The edges will pull away slightly from the dish</strong> as it firms up.