Spinach Quiche

This spinach quiche layers three textures in one deep pie shell. Cottage cheese goes down first as a creamy base, then sauteed spinach with onion and celery, topped with grated Swiss cheese before the egg custard gets poured over everything.

The cottage cheese layer is a clever move. It adds protein and a tangy richness that’s lighter than the heavy cream most quiche recipes call for. Paired with the milk-based custard on top, the filling sets firm enough to slice cleanly but stays creamy inside.

Draining the spinach well is make-or-break. Frozen spinach holds a surprising amount of water, and any extra moisture will make the custard soggy and prevent it from setting properly. Squeeze it in a clean towel until nothing drips out.

The pinch of nutmeg is small but essential. It pulls the spinach and Swiss cheese flavors together in a way that salt and pepper alone can’t.

Pro Tips

• Squeeze the cooked spinach in a clean kitchen towel, wringing until completely dry. Wet spinach is the number one reason quiches turn watery.
• Blind-bake the crust for 10 minutes before filling if you like a flaky, non-soggy bottom. Just line with parchment and pie weights.
• The quiche is done when the center jiggles slightly but doesn’t slosh. It continues to set as it cools.

Variations

• Swap Swiss for Gruyere for a nuttier, more French-classic flavor.
• Add crumbled bacon or diced ham to the spinach layer for a heartier version.
• Use fresh baby spinach (wilted and drained) when it’s in season for a brighter, sweeter taste.