Clinton's Special Vegetarian Quiche

Clinton's Special Vegetarian Quiche

61 Reviews 4 Pics
  • Prep

    40 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
Diane
Recipe by  Diane

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

Directions

  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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Reviews (61)

Rate This Recipe
GLORIA  K. McINTYRE
130

GLORIA K. McINTYRE

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.

ahhpooh414
61

ahhpooh414

This is really called "Prisnajac", it is from Italy, and normaly does not use the puff pastery, but the add off the crust makes it VERY nice...For people looking for a low carb style, I go with 4 eggs, 1 pound, cottage cheese, 1/2 stick butter, 1 pkg frozen spinach and 1 log of Crackle Barrel Yellow Cheddar, Defrost the spinach, and squeeze dry!!!, chop up, cup up cheese in chunks, mix everything together, season with salt, pepper, garlic, onion powder, nutmeg....but I DONT add any Whole onions or tomatoes, dump everything into a oiled with oilve oiled 8x8 pan and bake for 1 hour till set... Yummy

KATHYTONI
58

KATHYTONI

Very tasty. I used a package of frozen chopped spinach, three eggs and 3/4 cup cottage cheese. Used only 1 sheet puff pastry and made a 9" pie. Never thought of using puff pastry for a crust. I make quiches often and now have a quick solution when I'm too busy to make pie crust.

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 574 cal
  • 29%
  • Fat
  • 39.6 g
  • 61%
  • Carbs
  • 36.3 g
  • 12%
  • Protein
  • 18.7 g
  • 37%
  • Cholesterol
  • 179 mg
  • 60%
  • Sodium
  • 485 mg
  • 19%

Based on a 2,000 calorie diet

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