Ingredients Jump to Instructions ↓

  1. 1 (17 1/2 ounce) package frozen puff pastry, thawed

  2. 1 cup fresh spinach, cleaned and stemmed

  3. 4 tablespoons water

  4. 1/4 teaspoon ground nutmeg

  5. 1 onion, chopped

  6. 2 tablespoons butter

  7. 5 eggs

  8. 1 cup cottage cheese

  9. 1 cup shredded Cheddar cheese

  10. salt and pepper to taste

  11. 2 tomatoes, thinly sliced

Instructions Jump to Ingredients ↑

  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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