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Mom's Spinach Quiche

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“This is a great dish for a weeknight because you can quickly mix up the ingredients and pop it in the oven for an hour while you do other things. I love that it is very versitale and does well with substitutions and differing amounts. If I don't have cottage cheese, I use ricotta or if I have a little left of each I will use both. I've even used up leftover mexican cheese instead of the mozzarella and it still tastes great! My mom used to make this recipe every couple of months when I was growing up and it was always such a treat. I was pleasantly surprised to find out how easy it is to make! Sometimes she made it in a pie crust and of course that was even better! I enjoy topping it with crumbled feta when I have some in the house. I hope your family enjoys it as much as mine!”
READY IN:
1hr 7mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Thaw spinach in the microwave. (Substitute - cook fresh spinach in skillet with a small amount of olive oil to make 2 heaping cups cooked).
  3. In a large bowl mix together cottage cheese (substitute ricotta if desired), eggs and flour. Then mix in the thawed spinach and shredded cheese and add salt and pepper to taste (about 4 shakes of salt and a couple shakes of pepper).
  4. Scoop mixture into 9" pie plate with our without pie crust and spread around evenly with a spatula.
  5. No Crust: Bake for 45-60 mins or until fork in the center comes out clean and it is slightly browned around the edges (depending on the depth of the pan, cooking time will vary).
  6. Crust: Bake for 1-1.25 hours. I do an 8" pie pan for 1 hour and 15 minutes. I recommend covering the edges of your crust with foil until the last 15 mins or so of baking (the thicker the crust, the less it will brown).
  7. Serve warm topped with crumbled feta cheese if desired.

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