Clinton's special vegetarian quiche

    Clinton's special vegetarian quiche


    99 people made this

    About this recipe: 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.

    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 (2)


    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

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