Crustless chicken, spinach and cottage cheese quiche

A golden slice that holds its shape, with tender chicken and spinach set through a soft, creamy filling. Cottage cheese keeps the centre moist, while the grated cheese forms a lightly browned top.

Instructions

1. Heat the oven and prepare the filling

   Preheat the oven to 180°C (350°F). Thinly slice the onion and cut the chicken breast into small, even dice so it cooks through without drying out.

2. Cook the chicken and wilt the spinach

   Heat the oil in a frying pan. Add the onion and chicken and cook until the onion is translucent and the chicken is cooked through. Stir in the spinach for a few minutes, until wilted. Season with salt and pepper.

3. Whisk the filling

   Whisk the eggs with the cottage cheese and grated cheese until smooth. Let the chicken mixture cool briefly, then fold it into the eggs without crushing the spinach.

4. Fill and bake

   Lightly oil an ovenproof dish, pour in the mixture and level the surface. Bake at 180°C (350°F) for 30–35 minutes, until the top is golden and the centre has set, with no liquid wobble when the dish is gently shaken. Rest for a few minutes before slicing.

Chef's tips

• Cook off the moisture released by the spinach before adding it to the eggs; excess water can leave the centre loose.
• Let the chicken mixture cool briefly before folding it into the eggs, or the heat may start setting them in the bowl.
• Take the quiche out as soon as the centre has set; residual heat will finish the cooking as it rests.

Storage

Keep covered in the refrigerator for up to 3 days. Reheat gently in a 150°C (300°F) oven to avoid toughening the eggs. Freeze in portions for up to 2 months.