Clinton's special vegetarian quiche

    1 hour 40 min

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

    105 people made this

    Serves: 7 

    • 1 packet puff pastry
    • 30g fresh spinach, stemmed
    • 4 tablespoons water
    • 1/4 teaspoon ground nutmeg
    • 1 onion, chopped
    • 2 tablespoons butter
    • 5 eggs
    • 225g cottage cheese
    • 125g grated Cheddar cheese
    • salt and pepper to taste
    • 2 tomatoes, thinly sliced

    Prep:40min  ›  Cook:1hr  ›  Ready in:1hr40min 

    1. Preheat the oven to 200 C / Gas 6. Lightly oil a pie dish or tart tin.
    2. Line the dish with puff pastry, press the pastry firmly in place and trim away any excess pastry. Blind bake for 10 minutes in the preheated oven.
    3. In a large frying pan place spinach and 4 tablespoons water. Heat the mixture over medium and cover the pan. 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 frying pan, saute the onion with butter 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 of the grated 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 180 C / Gas 4 for 45 to 50 minutes, or until the quiche has set in the middle. Serve hot or cold, your choice!

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    Reviews & ratings
    Average global rating:

    Reviews in English (72)


    Great recipe.  -  19 Feb 2013


    This recipe was my second attempt at making a quiche, it was so easy to make (even made my own pastry), it's healthier than some of the recipes I have seen and tastes lovely. Highly recommended.  -  28 Jun 2016


    This is a fabulous recipe!!!! I made it using filo pastry instead of puff pastry. I sprayed a 10" quiche dish with olive oil then lined it with 3-4 sheets of filo. I sprayed on more olive oil (brushing it on) and applied another 3 layers or so of filo. I sprayed the filo again and turned the ends of filo that hung over the dish into the dish. I checked one last time to ensure that the last layer was lightly sprayed everywhere (top and sides) and baked it at 400 F for 10 minutes. I also used one package of frozen spinach which I thawed by putting in the skillet with 4 T of water. I cooked it over medium heat only until it was thawed to not destroy the nutrients. I then put the spinach in a sieve to drain pressing down lightly to extract as much water as possible. I didn't puree it. I just added it with the nutmeg to the egg mixture. I used 1% cottage cheese which I also drained (somewhat) in a sieve. I sauteed the onions in olive oil instead of butter. One large tomato thinly sliced will yield one layer over the onions--that's what I used. The rest I did according to the recipe. It looked great, was very quick to make and boy, did it go over well with both my vegetarian and non-vegetarian guests!! This recipe will become the family favorite!!! Many thanks, Diane.  -  13 Jul 2003  (Review from Allrecipes US | Canada)