Cook the spinach:
Heat olive oil in a skillet over medium heat.
Sauté onion until translucent, 3–4 minutes.
Add garlic and spinach, cooking until wilted. Remove from heat and let cool slightly.
Prepare the custard:
In a large bowl, whisk together eggs, cottage cheese, milk, salt, pepper, and nutmeg.
Stir in the cooked spinach mixture and shredded cheese.
Bake:
Pour the mixture into the prepared dish.
Bake 35–40 minutes, or until set and golden on top. A knife inserted in the center should come out clean.
Serve:
Let cool 5–10 minutes before slicing. Serve warm or at room temperature.
💡 Tip: You can add cooked bacon, mushrooms, or bell peppers for extra flavor.
I can also provide a low-carb version with almond flour crust if you want a crusted alternative that stays keto-friendly. Do you want me to do that?
