Protein-Packed Mushroom Quiche with Cottage Cheese

Ingredients

• 2 cup cottage cheese (Full-fat or low-fat; blended until smooth for a creamy filling)
• 4 large eggs
• 8 oz mushrooms (Thinly sliced)
• 2 cup baby spinach (Roughly chopped)
• 1 tbsp olive oil (For sautéing the vegetables)
• 2 cloves garlic (Minced)
• 0.5 cup shredded mozzarella cheese (Divided; another mild shredded cheese may be used)
• 1 tsp dried Italian herbs
• salt (To taste; cottage cheese may already be salty)
• black pepper (To taste)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Lightly grease a 9-inch (23-cm) pie dish or quiche pan.

2. 2

   Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until their moisture has evaporated and they are lightly browned.

3. 3

   Add the minced garlic to the mushrooms and cook for about 30 seconds, until fragrant.

4. 4

   Add the chopped spinach and cook for 1–2 minutes, just until wilted. Remove the skillet from the heat and allow the vegetables to cool slightly.

5. 5

   Blend the cottage cheese and eggs until smooth. Pour the mixture into a bowl and stir in the Italian herbs, salt, and black pepper.

6. 6

   Add the sautéed mushrooms, garlic, and spinach to the cottage-cheese mixture. Stir until the vegetables are evenly distributed.

7. 7

   Sprinkle half of the shredded mozzarella over the bottom of the prepared dish. Pour in the cottage-cheese and vegetable mixture, then sprinkle the remaining mozzarella over the top.

8. 8

   Bake for 30–35 minutes, until the center is set, the edges are lightly puffed, and the top is golden. A knife inserted near the center should come out mostly clean.

9. 9

   Let the quiche rest for 10 minutes before slicing. Serve warm or at room temperature.

Notes

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Nutrition per serving

• main
• breakfast
• high-protein
• vegetarian
• baked
• mushroom
• gluten-free
• meal-prep