The recipe is an adaptation of a quiche I first tasted at a Master Gardeners potluck many years ago. It was the best quiche I’d tasted in ages, so of course I pestered the cook for the recipe. It turned out to be something she’d clipped from a supermarket circular The secret ingredient is cottage cheese, which gives it a nice tangy flavor, as well as a lower fat content and more protein than a traditional quiche containing cream.
- measuring cups and spoons
- mixing bowl
- mixing spoon
- muffin tin with 12 2½-inch cups
- cooling rack
- 1½ cups cottage cheese
- 3 eggs, beaten
- ¾ cup shredded mozzarella
- ⅓ cup shredded parmesan
- 10-ounce package of frozen spinach, thawed and drained
- ¾ cup roasted red peppers (about half of a 12-ounce jar), chopped
- 1 teaspoon dried oregano
- pinch of freshly grated nutmeg
- Mix all the ingredients together in a bowl.
- Transfer to a muffin tin that has been greased or lined with silicone or foil liners.
- Bake at 350°F for 30 to 35 minutes, until tops are set and slightly golden.
- Set on cooling rack. Let cool 5-10 minutes before removing from muffin tin and serving.