Last night we had an amazing supper. This Quiche was so good, and with just using puff pastry for the crust it was even easier than making my normal pie crust and rolling it out. Served with a spinach salad that had the best strawberries we have had all summer, it was delectable. Unfortunately one of my darling kids woke up this morning with a sore throat. I think it’s just a case of too many late nights in a row, so hoping it gets better as the day goes by. For now she gets to have a nice relaxing bath, a hot cup of tea and lots of mommy cuddles.
Recipe from Allrecipes
- 1 (17.5 ounce) 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. Grease a Quiche pan. I used a 2 quart casserole dish or a pie plate would be fine. Live your plate with puff pastry. Stab with fork repeatedly. Bake at 400 for 10 minutes.
2. While that is cooking cook your spinach and water until spinach has wilted, about two minutes. Add nutmeg and puree.
3. Heat butter in small skillet and cook onion until tender.
4. When pastry is done, place onions on bottom of crust. Top with sliced tomatoes.
5. Mix together the beaten eggs, cottage cheese, spinach puree mixture, salt and pepper, and 1/2 cup of cheese. Pour on top of tomatoes.
6. Top with remaining cheese. Bake at 350 degrees for 45 minutes.
7. Let set for 10 minutes before cutting.
8. Eat and enjoy!