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deep dish cottage cheese quiche

with goat cheese, spinach, and sun-dried tomatoes
serves 6 to 8
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Ingredients

  • 1 homemade or store-bought deep dish pie crust or shell
  • 4 ounces goat cheese, at room temperature
  • 6 large eggs
  • 1½ cups full-fat small-curd cottage cheese (such as Good Culture)
  • 2 tablespoons pesto (my favorite is Gotham Greens)
  • 3/4 cup oil-packed sun-dried tomatoes, drained and chopped
  • 2 ounces baby spinach, chopped (1 1/2 cups)
  • 1/4 cup finely-chopped fresh basil leaves
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • freshly-ground black pepper

Instructions

  • If using homemade pie dough: If your recipe includes instructions for par-baking, follow those and let the crust cool completely. If not, I like to follow the directions in Kitchn's deep-dish quiche crust recipe, which are as follows:
    Roll out the chilled dough on a work surface until it is 6 inches wider than the bottom of your pan (either an 8-inch springform pan or a deep dish pie plate).
    Carefully transfer the dough to the pan (I like to fold it over my rolling pin to do this) and press it into the bottom and up the sides. If you have enough dough, feel free to trim any overhang and decoratively crimp the edges. If not, just press it up as high as it will go. If using a springform pan, make sure the dough isn't hanging over the edge or it will be more likely to break when you remove the sides of the pan.
    Poke the bottom and sides of the crust with a fork. Line completely with parchment paper, leaving an overhang of 6 inches on either side. Fill the whole pan with baking beans or pie weights, then refrigerate at least 4 hours or overnight.
    Heat the oven to 425°F. Place the pan on a baking sheet (springform pans tend to leak). Bake for 20 minutes. Remove from the oven, lift out the parchment and baking weights, then return to the oven and bake until the bottom is beginning to brown, 10 to 12 minutes. Let cool completely.
  • If using store-bought pie crust or dough: Bake according to package directions, then let cool completely. Some store-bought shells are deeper than others, so you may or may not be able to use all of the filling. If you have some leftover, you can make frittata muffins (see notes below).
  • Make the filling: While the crust is cooling, make the filling. Set out the goat cheese so it can come to room temperature while you chop the tomatoes, spinach, and basil. (This isn't essential, it just makes it easier to whisk into the eggs).
  • In a large bowl, whisk together the eggs, cottage cheese, pesto, and goat cheese. Add the sun-dried tomatoes, spinach, basil, oregano, salt, and pepper and whisk to combine.
  • Pour the mixture into the pre-baked quiche shell. Bake until the custard is set and no longer jiggles and a paring knife inserted in the center comes out clean, 35 to 45 minutes for a deep-dish pie pan; 40 to 45 minutes for an 8-inch springform pan. If the crust is browning too quickly, cover the edges with foil.
  • Let cool at least 10 minutes before removing from the pan/slicing.
Recipe inspiration: Kitchn's deep-dish quiche and Alison Roman's very tall quiche.