Ingredients
4 large eggs
1.5 cups cottage cheese (small curd)
1/2 cup grated Parmesan cheese
1/4 cup almond flour
1/2 tsp baking powder
1/2 tsp kosher salt
1/4 tsp cracked black pepper
For the Filling:
10 oz frozen spinach (thawed and squeezed completely dry)
1/2 medium yellow onion (finely diced)
1 cup shredded mozzarella cheese
1/2 tsp garlic powder
1/4 tsp ground nutmeg
For the Sauté:
1 tbsp olive oil
For Garnish (optional):
1 tsp fresh chives (chopped)
1/2 tsp red pepper flakes
Instructions
Preheat your oven to 375°F and generously grease a 9-inch pie dish or tart pan.
Heat olive oil in a skillet over medium heat and sauté the diced onion for 4 to 5 minutes until translucent and soft.
In a large mixing bowl, whisk the eggs until well combined, then stir in the cottage cheese, Parmesan, almond flour, baking powder, salt, pepper, garlic powder, and nutmeg.
Fold the sautéed onions, dried spinach, and shredded mozzarella into the egg mixture until evenly distributed.
Pour the batter into the prepared pie dish and smooth the top with a spatula.
Bake for 30 to 35 minutes until the center is set and the top is golden brown.
Remove from the oven and let the quiche rest for at least 10 minutes before slicing to allow the cottage cheese base to firm up.
Slice into wedges and serve warm or at room temperature.