Spinach and Cottage Cheese Quiche (with an Olive Oil Spelt Crust)

This quiche is a perfect balance of light yet satisfying. The pie crust is a crisp, golden olive oil pastry. The filling, a creamy mixture of cottage cheese, Greek yoghurt, cheese and eggs. There’s also fresh spinach. It’s lighter, and ideal for lunch, dinner, or a make-ahead meal. Firm enough to slice neatly, yet soft and indulgent in every bite. This recipe is straightforward to make and always delivers delicious results.

If you are new to spelt flour and would like to know more, please check out my tutorial: The Beginner’s Guide to Spelt Flour.

Spinach and cottage cheese quiche 

This quiche is made with my olive oil pastry, which rolls out easily and bakes into a crisp, golden crust without the need for butter. The filling is a lighter take on the classic, using cottage cheese and Greek yoghurt alongside fresh spinach and eggs.

Although not overly thick, it packs a mighty mouthful. It has a firm, sliceable texture that holds beautifully. It’s a versatile dish that works just as well for lunch with a simple salad, for dinner served warm with vegetables, or even as a make-ahead option for picnics and gatherings.

The method is straightforward: prepare the pastry, whisk together the filling, and bake until the top is golden and the centre set.

Homemade olive oil pastry

My olive oil pastry is truly one of my favourite recipes to date. It’s foolproof, quick to make, and rolls out beautifully every time. It bakes into a crisp, golden base that tastes far richer than you might expect, despite containing no butter at all. It can be filled with savoury or sweet ingredients and works so well with both.

This time, I’ve adapted my original recipe and used only wholegrain spelt flour. I wasn’t sure how it would turn out, but you know what, it is just as good as a half and half white/wholegrain combo. The texture was slightly more rustic texture but the flavour was all there. The result is a light yet satisfying base that holds the filling beautifully, creating a quiche that’s both elegant and comforting. 

If you’d like to make olive oil crust, but don’t have spelt flour, all is not lost. Simply do a straight swap with whatever flour you like. 

A lighter quiche

Along with a more nutritious crust, the filling is much lighter, too. Without sacrificing any of the taste or texture.

The secret to a lighter quiche lies in the filling. Traditional quiche fillings often rely on lots of cheese and sometimes cream, making them rich and heavy. This version swaps cream for cottage cheese and Greek yoghurt, keeping the filling creamy but much lighter. In this recipe, I used 4% cottage cheese and 10% Greek yoghurt, which together create a creamy, silky texture that feels indulgent without being heavy. Cottage cheese provides protein and a subtle richness, while Greek yoghurt adds tang, additional protein, and calcium, helping the filling hold together beautifully.

If you’d like to vary it, you could swap cottage cheese for ricotta or quark, and Greek yoghurt for strained yogurt or light sour cream. These alternatives keep the filling creamy and nutritious while offering slightly different flavours and textures.

I’ve also used less cheese than usual, but you could make it even lighter by choosing a lower-fat or milder cheese, such as mozzarella, ricotta, or a reduced-fat cheddar.

How many eggs?

Eggs are the backbone of any quiche, providing structure, lift, and that classic firm, sliceable texture. For this quiche, I used six large eggs, which gives a rich, eggy consistency that holds the filling together beautifully, even when sliced.

If you prefer a slightly softer, lighter quiche, you can reduce the number of eggs to five or even four. Doing so will make the filling less dense and more custardy, but it may also make the quiche a little wobbly when sliced. To compensate, you can add a splash more milk or Greek yoghurt to maintain creaminess.

Make a vegan filling

If you want a fully vegan quiche, the cottage cheese, Greek yoghurt, and eggs can all be replaced with plant-based alternatives. Silken tofu or a commercial vegan egg replacer works well to provide structure, while unsweetened soy or coconut yogurt can add creaminess and richness. Nutritional yeast can be added for a subtle, cheesy flavour.

For the cottage cheese substitute, you can use silken tofu, vegan ricotta, or a plant-based quark alternative in the same amount (about 230 g). If using a creamier option like ricotta or tofu, you may want to slightly reduce the yogurt or milk to prevent the filling from being too loose. If using a less creamy option like quark, the original yoghurt and milk amounts can remain the same.

Keep in mind that a vegan filling will be slightly softer and may need a little longer in the oven to set fully, but it still delivers a satisfying, creamy, and flavourful result.

Adding spinach to a pie

Spinach adds colour, flavour, and nutrients to your quiche without weighing it down. For this recipe, I used fresh baby spinach, which is delicate and doesn’t need any precooking. Simply fold it directly into the wet ingredients so it wilts gently during baking, keeping its bright green colour and fresh taste.

If you’re using frozen spinach, make sure it’s thawed and well-drained before adding it to the filling. Excess moisture from frozen spinach can make the quiche watery, so press it gently with a clean kitchen towel or paper towels to remove as much liquid as possible.

A small handful of spinach is enough to give the quiche a lovely colour and a subtle flavour without overpowering the creamy filling, but you can always increase the amount if you like a stronger vegetable presence.

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Servings 10 slices

Ingredients

Pastry:

• 250g (2 cups) wholegrain spelt flour (see note 1)
• 1 tsp salt
• 75ml (⅓ cup) olive oil
• 60-100ml (4-7 tbsp) cold water (see note 2)

Filling:

• 6 eggs (large)
• 230g (1 cup) cottage cheese
• 85g (⅓ cup) Greek yoghurt
• 45ml (3 tbsp) milk
• 25g (1 cup - loosely packed) baby spinach
• 50g (½ cup) grated cheese (see note 3)
• sea salt and pepper (to taste)
• sprinkle of nutmeg

Instructions

Pastry:

• In a large bowl, whisk together the flour and salt.
• Pour in the olive oil and 60 ml (4 tbsp) of the cold water, then work the ingredients together (I used a stand mixer).
• Gradually add more water, a little at a time, until the dough comes together. You’re aiming for a soft but not sticky healthy pie base. Be patient, letting each addition of water fully absorb before adding more. Your dough should be soft but not sticky.
• Shape the dough into a rough ball, wrap it in clingfilm, and rest in the fridge for 20–30 minutes. There is no butter, so it won’t firm up like a butter-heavy dough, but the resting allows it to roll out much better.
• Preheat the oven to 190℃ (375℉).
• Roll out the dough on a lightly floured surface until it fits your pan (mine is 28 cm) with a slight overhang.
• Press the dough into the pan (no need to grease or line the pan), and trim the edges slightly, leaving some extra to account for shrinking.

Filling:

• In a large bowl, whisk the eggs until lightly beaten. Add the cottage cheese, Greek yoghurt, milk, seasoning and nutmeg.
• Stir until combined, then fold in the spinach.
• Sprinkle your cheese all over the base of the quiche.
• Pour the filling over the top, making sure the spinach is even distributed.
• Bake near fairly low down in the oven for 35-40 minutes. Check at around 30 minutes, and cover loosely with foil if the crust is browning too much.
• Remove from the oven and allow to cool slightly before slicing. Enjoy!

Notes

I have converted metric measurements (grams and ml) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.

1. You can use all-purpose flour instead of spelt flour. I used only wholegrain spelt this time, but feel free to use all white or a combination, if you prefer. You can also do a straight swap for regular all-purpose (plain) flour of choice.
2. Take care with how much water you add. Start off with four tablespoons and gradually add more. 
3. Use any cheese you like. I didn't measure mine, but used enough to lightly cover the bottom.