- Dish type
- Pies and tarts
- Vegetarian quiche
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.
105 people made this
- 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
MethodPrep:40min ›Cook:1hr ›Ready in:1hr40min
- Preheat the oven to 200 C / Gas 6. Lightly oil a pie dish or tart tin.
- 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.
- 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.
- In a large frying pan, saute the onion with butter 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 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.
- 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!
Reviews & ratingsAverage global rating:(103)
Reviews in English (72)
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
by 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.-13 Jul 2003
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Clinton's special vegetarian quiche recipe - Recipes
In between rounds of Sushi Go Round (Thanks Allergy Mom! It's my new game addiction) I found myself in the mood for some comfort food. My cravings turned to something I've wanted to make for awhile, pagach. Pagach is Slovak bread filled with cabbage or sometimes potatoes. I always loved it slathered in butter when my mom and grandma Helen would make it. I had my parents dig out the recipe from my grandmother's church cookbook a while back only to find out that the recipe calls for ten cups of flour!! My dad also found this recipe online for a smaller batch and with a few alterations I made my first batch on my own. I was happy with the result. Though my batch was a tad thinner it could have easily passed for one made by my mom or grandma. Here's what I did:
Pagach (Slovak Cabbage Bread)
Makes 2 large flat breads (approximately 11x14 inches)
Adapted from GoToCentralEurope.com and The Sacred Heart League Cookbook from Livonia, Michigan.
3 1/2 cups flour (I used white spelt, but I plan on using all-purpose next time)
1 teaspoon salt
2 1/4 teaspoons (1 pkg) dry yeast
1/4 cup warm water
1 tablespoon of sugar
2/3 cup scalded milk, cooled to lukewarm (I used warmed soy milk)
1/3 butter, melted (I used Earth Balance margarine)
1 medium to large head of cabbage, chopped
1 medium onion, diced
4-6 tablespoons of butter (again EB for me*)
salt and pepper
*Optional: 1/4 teaspoon of granulated garlic (I found that when I'm using Earth Balance instead of margarine a tiny bit of dry garlic makes cooked cabbage taste more like it was cooked in butter. I have no idea why this works but I do it all the time.)
-Stir the yeast in the water and a pinch of sugar and let sit for a few minutes to proof.
-Add flour and salt to the bowl of a stand mixer with a dough hook and stir together to distribute.
-Beat the egg into the warm milk along with the melted butter and remaining sugar. Add the wet ingredients to the flour and salt and mix until a smooth dough forms.
-Place the dough in a oiled bowl and cover with plastic wrap. Allow to rest until doubled.
-When doubled, punch the dough and give it a few quick kneads before recovering and allowing it to double again.
-Make the cabbage filling by cooking down the cabbage, onion and butter (garlic powder optional) with salt and pepper to taste. You want the cabbage and onion to get soft and golden brown. I cook it over medium-low heat and stir frequently. Allow it to cool.
-When the dough has doubled a second time divide it into quarters. Take one quarter and roll it out on parchment with a little flour until it is
1/2 inch thick. Spread half of the cabbage mixture on top. Roll out a second quarter to match and lay it on top of the cabbage. Pinch the edges closed, cover with a damp cloth and allow it to rest for half an hour. Repeat with the remaining quarters of dough.
-Preheat your oven to 350 degrees F.
-Roll out the sandwiched dough and cabbage as thin as you like (1/2 to 3/4 inch.) Brush with butter (or EB) and prick the top with a fork. Transfer the dough onto a baking sheet and bake for 30-40 minutes or until golden brown on top. Cut into pieces and serve with more butter (or EB.)
-Realize that cabbage and starch is a wonderfully comforting thing.
These places have a potato filling if you are interested in trying it that way:
The Joy of Soup: Pagach
I'm adding this to Yeastspotting which is a wonderful weekly collection of recipes that use yeast. My collection of to-do bread, cracker, and other recipes always increases with each roundup.