Enjoy more of the quiche’s signature egg and cream filling with this crustless quiche. Great as a brunch dish or even for a simple dinner when served with a side salad.
Preheat oven to 400°F (200°C).
Lightly spray deep 9-inch (23 cm) pie plate with cooking spray; set aside.
Steam fresh spinach for 6 minutes (or microwave on High (100% power) for 5 to 8 minutes, stirring after 3 minutes). Place in sieve to drain, pressing out excess moisture. Coarsely chop; set aside. (If using frozen spinach, thaw according to packages directions; drain well.)
Heat oil in skillet over medium heat. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 4 minutes.
Whisk eggs, milk, cottage cheese, baking mix, 1/4 cup (50 mL) Parmesan cheese, nutmeg and pepper. Stir in spinach. Pour into prepared pie plate. Sprinkle remaining Parmesan cheese over top.
Bake in preheated 400°F (200°C) oven until knife inserted near centre comes out clean, 30 to 40 minutes. Let stand for 5 minutes before serving. Refrigerate or freeze any leftovers.