Shortcrust pastry

  • 120 grams (1 cup) all-purpose flour
  • 80 grams (5.6 tablespoons) unsalted butter
  • 1.25 grams (0.25 teaspoon) salt
  • 1 large egg


  • 200 grams (7 ounces) cottage cheese (9% fat)
  • 2 large eggs
  • 1 cup finely chopped herbs (spinach, chard, and green onions), to taste
  • 150 milliliters (0.63 cups) heavy cream
  • 50 grams (1.75 ounces) hard cheese, grated
  • 1 pinch salt
  • 1 pinch nutmeg


  • Mixing Bowl

    Essential for combining ingredients and ensuring an even mixture. Choose a large enough bowl to allow ample space for mixing without spills.

  • Rolling Pin

    A must-have for rolling out the dough to the desired thickness. Lightly flour the rolling pin to prevent sticking.

  • Baking Paper

    Helps to roll out and transfer dough without it breaking. Also useful for lining the mold to prevent sticking.

  • 6.30 Inch Mold

    The optimal size for this recipe, ensuring even baking and perfect proportion. Consider a non-stick mold for best results.

  • Fork

    Useful for piercing the dough to prevent bubbles and for mixing ingredients. Keep it handy throughout the process.


Step 1

Preheat your oven to 374°F (190°C). Preheating the oven ensures even baking.

Step 2

In a large bowl, mix the flour and salt together. Sifting the flour can make the dough lighter.

Step 3

Add the diced cold butter to the flour mixture. Using your fingers or a pastry cutter, blend until the mixture resembles coarse crumbs.

Step 4

In a separate bowl, whisk the egg with a fork and pour it into the crumb mixture. Quickly mix with your hands until it comes together to form a dough.

Step 5

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. Chilling helps to solidify the fat, making the dough easier to handle.

Step 6

After chilling, roll out the dough to a thickness of about 3-4mm between two sheets of baking paper. This prevents sticking and makes transferring easier.

Step 7

Carefully transfer the rolled dough to a 6.30-inch mold, pressing it into the corners and trimming any excess. Prick the bottom and sides of the dough with a fork to prevent bubbling.

Step 8

Line the dough with baking paper and fill it with pie weights (dry peas or rice work well) to keep it from rising. Bake for 10 minutes.

Step 9

While the dough bakes, prepare the filling. Finely chop the herbs and mix them with the cottage cheese.

Step 10

In a separate bowl, whisk the eggs, then add the cream, salt, and nutmeg. Combine this mixture with the herb and cottage cheese mixture.

Step 11

Once the dough base is pre-baked, remove the weights and baking paper. Pour the filling into the base and spread evenly.

Step 12

Sprinkle the grated hard cheese on top and decorate with a few additional herb leaves if desired.

Step 13

Bake for about 20 minutes, or until the filling is set and the top is golden brown. Allow it to rest for a few minutes before cutting to ensure clean slices.


Picture this: you've just pulled your golden, delicious pastry from the oven, and that irresistible aroma fills your kitchen. Now, how do you serve this masterpiece? For a casual brunch, slice it into generous wedges and pair with a fresh garden salad and a chilled glass of white wine. Hosting a dinner party? Add a touch of elegance by serving it with a side of roasted vegetables and a light, tangy vinaigrette. And don’t forget family dinner nights – serve this savory delight with creamy mashed potatoes or grilled asparagus to make the meal memorable. For a picnic, cut the pastry into smaller, bite-sized pieces for easy, mess-free enjoyment. The possibilities are endless, and each bite is guaranteed to please!


For our gluten-free friends, swap the regular flour with a gluten-free blend, ensuring that the texture and flavor remain just as delightful. As for the vegans out there, replace the butter with a plant-based alternative, the eggs with a flaxseed mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg), and the cream with a non-dairy cream like coconut or almond cream. For the filling, opt for a vegan cheese and use tofu instead of cottage cheese. These adjustments make the pastry just as delightful without compromising on taste or texture.


  • Why is my dough crumbly and not coming together?

    Make sure your butter is cold and not too much flour is used. If it's still too crumbly, try adding a tiny bit of cold water until it comes together.

  • How thick should I roll out the dough?

    The dough should be rolled out to about 3-4mm thick to ensure it bakes evenly and achieves the right texture.

  • Can I use a different type of cheese for the filling?

    Absolutely! You can use feta, ricotta, or even a mix of your favorite cheeses to create a unique flavor profile.

  • What herbs work best in this recipe?

    Spinach, chard, and green onions are suggested, but feel free to experiment with other herbs like dill, parsley, or basil to add your own twist.

  • Can I prepare the dough in advance?

    Yes, the dough can be made a day ahead and stored in the fridge. Just make sure to wrap it tightly in plastic wrap.

  • How do I prevent the dough from shrinking while baking?

    Chill the dough well before baking and avoid stretching it too much when placing it into the mold. Blind baking with weights also helps in keeping its shape.

Nutrition facts

Quiche with cottage cheese and herbs
Recipe Yield:1 pastry (6.30-inch mold)
Calories:Per serving (~1/8 of the pastry)
Calories (Min - Max):300 - 350
Total Fat:20g
Saturated Fat:12g
Total Carbohydrate:20g
Total Sugars:2g