Spinach Quiche with Cottage Cheese

Ingredients and Weight:

1. Pastry Shell: 8 inches diameter
2. Spinach: 200 grams (fresh, cleaned and chopped)
3. Cottage Cheese: 250 grams (softened)
4. Eggs: 3 large
5. Milk: 200 ml
6. Salt: 1/2 teaspoon
7. Black Pepper: 1/4 teaspoon (ground)
8. Red Onion: 1 small (diced)
9. Garlic: 2 cloves (minced)
10. Butter or cooking spray for pastry shell

Preparation Time:

• Preparation: 30 minutes
• Cooking: 45 minutes
• Total: 75 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 375°F.
2. Blind bake the pastry shell for 10 minutes. (This means baking the pastry without any filling to ensure it doesn't get soggy.)
3. In a bowl, mix the softened cottage cheese, eggs, milk, salt, and black pepper.
4. Saute the diced red onion and minced garlic in a little butter until fragrant and slightly softened.
5. Add the cleaned and chopped spinach to the onion and garlic mixture, cooking until the spinach is wilted.
6. Combine the spinach mixture with the cheese mixture.
7. Pour the mixture into the blind-baked pastry shell.
8. Bake for another 35 minutes or until the quiche is set and golden brown.
9. Allow to cool before serving.

Nutritional Information: (Based on average values, may vary depending on specific ingredients used)

• Calories: Approximately 450 calories per serving (assuming 8 equal portions)
• Fat: 28g
• Carbohydrates: 32g
• Protein: 18g

Dish Characteristics:

• Creamy and rich texture from the cottage cheese.
• Fresh and slight bitter taste from the spinach.
• Savory and slightly garlicky flavor.
• Ideal as a main or side dish for a meal, especially with a salad or fresh vegetables.

User Comments:

1. "Love the combination of spinach and cottage cheese! This is a great quiche recipe."
2. "The texture was really smooth and the flavor was spot on. Will make this again."
3. "Added a few sprigs of fresh basil, it enhanced the flavor even more."

Special Precautions and Tips:

• Ensure the pastry shell is properly blind-baked to prevent a soggy bottom.
• Use fresh spinach as it provides more flavor and texture than frozen spinach.
• Adjust the seasoning according to taste, adding more salt or pepper if desired.