Clinton's Special Vegetarian Quiche

Spinach quiche baked in puff pastry. This is my own creation and is devoured every time it's served up. I hope you enjoy it, it's a little different but very tasty.

• Preparation Time: 40 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 40 mins
• Calories: 574 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• 5 eggs
• 2 tablespoons butter
• 4 tablespoons water
• 1 onion, chopped
• 1 cup shredded Cheddar cheese
• 1 (17.5 ounce) package frozen puff pastry, thawed
• salt and pepper to taste
• 1 cup cottage cheese
• 1 cup fresh spinach, cleaned and stemmed
• 2 tomatoes, thinly sliced

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Spray a quiche dish with non-stick cooking spray.

Step 2

Line the quiche dish with puff pastry, press the pastry firmly in place and trim away any excess pastry. Blind bake for 10 minutes.

Step 3

In a large skillet place spinach and 4 tablespoons water. Heat the mixture over medium and cover the skillet. Cook until the spinach is done, approximately 2 minutes then drain well. Add nutmeg to the spinach and puree the mixture.

Step 4

In a large skillet, saute the onion with butter or margarine to taste. Saute until the onions are soft and transparent.

Step 5

In a medium-size mixing bowl, beat eggs. Stir in the cottage cheese, spinach, and 1/2 cup of cheese. Season with salt and pepper. Arrange onions along the bottom of the pastry-lined quiche dish. Arrange the tomatoes over the onions. Pour the egg-mixture over the onions and tomatoes, and top entire concoction with the remaining cheese.

Step 6

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until the quiche has set in the middle. Serve hot or cold, your choice!