Clinton’s Special Vegetarian Quiche

Preheat oven to 400 degrees F (200 degrees C). Spray a quiche

dish with non-stick cooking spray.

Line the quiche dish with puff pastry, press the pastry firmly in place

and trim away any excess pastry. Blind bake for 10 minutes.

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.

In a large skillet, saute the onion with butter or margarine to taste.

Saute until the onions are soft and transparent.

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.

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!

Course Breakfast, Dessert

Cuisine Chinese, Indian