Clinton’s Special Vegetarian Quiche | Min Yx Games Clinton’s Special Vegetarian Quiche | Min Yx Games
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Clinton’s Special Vegetarian Quiche

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…


  • 1 (17.5 ounces) 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


  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.
  4. Cook until the spinach is done, approximately 2 minutes then drain well. Add nutmeg to the spinach and puree the mixture.
  5. In a large skillet, saute the onion with butter or margarine to taste. Saute until the onions are soft and transparent.
  6. In a medium-size mixing bowl, beat eggs. Stir in the cottage cheese, spinach, and 1/2 cup of cheese.
  7. Season with salt and pepper. Arrange onions along with the bottom of the pastry-lined quiche dish. Arrange the tomatoes over the onions.
  8. Pour the egg mixture over the onions and tomatoes, and top entire concoction with the remaining cheese.
  9. 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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