Recipe: Mini spinach and red pepper quiches



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


  1. Mix all the ingredients together in a bowl.
  2. Transfer to a muffin tin that has been greased or lined with silicone or foil liners.
  3. Bake at 350°F for 30 to 35 minutes, until tops are set and slightly golden.
  4. Set on cooling rack. Let cool 5-10 minutes before removing from muffin tin and serving.


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