Thaw the frozen spinach and then drain it. Ensure you get all the water out of it. Place it in a strainer and squeeze all the water out of it with your hands. You don’t want any excess liquid in the spinach.

Lightly spray a non-stick pan with olive oil. Then, add the diced onion and crushed garlic cloves. Sauté the onions and garlic over medium-low heat until the onions are translucent and the garlic is cooked, about 3-5 minutes.

Add the cottage cheese, thawed and drained spinach, chopped tomatoes, crumbled feta, chopped basil leaves, salt, pepper, cooked onions, and garlic to a large bowl. Then, mix these ingredients.

Crack six eggs and whisk them in a bowl. Then, pour the whisked eggs into the large bowl with the rest of the ingredients.

Thoroughly mix all the ingredients.

Spray a 9-inch round, 2-inch deep, non-stick baking dish with olive oil. Then, pour the quiche mixture into the baking dish. Spread the quiche evenly in the baking dish. Optional: Add 4-5 slices of tomato to the top before baking.

Bake the quiche at 350°F for 45-55 minutes, until fully cooked. After that, let it slightly cool, slice it, and enjoy!