Red Pepper Spinach Puff
Servings
6 Servings
Ingredients
- 1 : 17.5 ounce package frozen puff pastry, thawed
- 1 :cup fresh spinach cleaned and stemmed
- 1/2 :cup diced red bell pepper
- 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
Instructions
Preparation
- Preheat oven to 400.
- 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.
- 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 onions and red pepper 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 and peppers 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 for 45 to 50 minutes, or until the quiche has set in the middle.
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