Vegetarian Quiche

(makes approx. 8 servings)

 

Ingredients:

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

Directions:

Preheat oven to 200 degrees C (400 degrees F). Spray a quiche dish with non-stick cooking spray. Line the quiche dish with puff pastry, press the pastry firmly in place and trim away any excess pastry. Blind bake for 10 minutes. 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. In a large skillet, saute the onion with butter or margarine to taste. Saute until the onions are soft and transparent. 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. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or