Clinton's Special Vegetarian Quiche |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 6 |
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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. Ingredients:
1 (17.5 ounce) package frozen puff pastry, thawed |
1 cup fresh spinach, cleaned and stemmed |
4 tablespoons water |
1/4 teaspoon ground nutmeg |
1 onion, chopped |
2 tablespoons butter |
5 eggs |
1 cup cottage cheese |
1 cup shredded cheddar cheese |
salt and pepper to taste |
2 tomatoes, thinly sliced |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Spray a quiche dish with non-stick cooking spray.
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.
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.
4. In a large skillet, saute the onion with butter or margarine to taste. Saute until the onions are soft and transparent.
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.
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!
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