Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or quiche dish with a thin layer of extra virgin olive oil or a light coating of cooking spray. Make sure the entire bottom and sides of the dish are evenly coated to prevent sticking and make serving easier. Allow the oven to fully preheat before placing the quiche inside so it bakes evenly from the very beginning.

Heat 1 tablespoon of extra virgin olive oil in a medium skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until it becomes soft, translucent, and lightly fragrant. Add the minced garlic and continue cooking for 30–60 seconds, stirring constantly so it doesn't burn. Stir in the chopped spinach and cook for 1–2 minutes, just until the leaves wilt and any excess moisture begins to evaporate. This helps prevent a watery quiche. Remove the skillet from the heat and allow the vegetable mixture to cool for a few minutes before combining it with the eggs.

In a large mixing bowl, crack the eggs and whisk them thoroughly until the mixture is completely smooth, slightly frothy, and pale yellow. Add the cottage cheese, freshly grated Parmesan cheese, ground turmeric, fresh thyme, sea salt, and freshly ground black pepper. Continue whisking until everything is evenly combined. Don't worry if you can still see small curds of cottage cheese—they'll soften beautifully as the quiche bakes, creating a creamy texture.

Add the cooled spinach and onion mixture to the bowl with the egg mixture. Using a silicone spatula, gently fold everything together until the vegetables are evenly distributed throughout the filling. Avoid overmixing, as gentle folding helps keep the eggs light and fluffy while ensuring every slice contains a balanced combination of spinach, herbs, and creamy cottage cheese.

Carefully pour the filling into the prepared baking dish and use the spatula to spread the mixture into an even layer. Lightly tap the dish on the countertop once or twice to release any large air bubbles trapped inside the filling. If you enjoy a golden, cheesy crust, sprinkle a little extra freshly grated Parmesan evenly over the top before placing the quiche in the oven.

Place the baking dish on the center oven rack and bake for 35–40 minutes, or until the center is just set and the top is lightly golden. The quiche should still have a very slight jiggle in the center when gently shaken, as it will continue to firm up while resting. If the top begins browning too quickly during the final minutes of baking, loosely cover it with aluminum foil to prevent over-browning while allowing the center to finish cooking.

Carefully remove the quiche from the oven and place it on a wire cooling rack. Let it rest for 10–15 minutes before slicing. This important resting time allows the filling to fully set, making it much easier to cut clean, neat slices while preserving its creamy texture. Cutting too soon may cause the filling to fall apart.

Just before serving, garnish the quiche with fresh chopped parsley, thyme leaves, chives, or a pinch of crushed red pepper flakes if desired. Serve warm for the creamiest texture, either on its own or alongside a fresh green salad, roasted vegetables, or sliced avocado. If you're preparing it for meal prep, allow the quiche to cool completely before slicing and storing individual portions in airtight containers for easy breakfasts, lunches, or light dinners throughout the week.