Ingredients:

  • 6 large pasture-raised eggs
  • 1 cup heavy cream
  • 1 cup full-fat cottage cheese
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper
  • 0.25 tsp ground nutmeg
  • 2 cups fresh baby spinach, roughly chopped
  • 1 cup small broccoli florets, finely chopped
  • 1 cup sharp white cheddar cheese, shredded
  • 2 green onions, thinly sliced
  • 1 tbsp unsalted butter

Instructions:

  1. Preheat your oven to 175°C (350°F). Generously grease your 9 inch pie dish with the 1 tbsp unsalted butter. Ensure the butter reaches all the way up the sides to prevent sticking later.
  2. In a large bowl, whisk the 6 large pasture raised eggs until the yolks and whites are completely unified. This prevents white streaks in your final dish.
  3. Whisk in the 1 cup heavy cream and 1 cup full fat cottage cheese. Note: It will look lumpy because of the cottage cheese curds, and that is perfectly normal.
  4. Stir in the 0.5 tsp kosher salt, 0.25 tsp freshly cracked black pepper, and 0.25 tsp ground nutmeg. Note: Nutmeg is potent, so stick to the measurement.
  5. Roughly chop the 2 cups fresh baby spinach and finely chop the 1 cup small broccoli florets. Note: Make the broccoli pieces about the size of a pea for the best texture.
  6. Fold the spinach, broccoli, 1 cup sharp white cheddar, and 2 green onions into the egg mixture. Stir until the vegetables are evenly distributed.
  7. Pour the mixture into your prepared pie dish. Use a fork to gently nudge the vegetables so they aren't all clumped in the center.
  8. Bake for 35 minutes until the edges are slightly puffed and golden. The center should still have a slight jiggle when you gently shake the pan.
  9. Remove from the oven and let it sit for at least 10 minutes. This is non negotiable! The carryover heat finishes the setting process and makes it easier to slice.