Red Pepper Spinach Puff

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  • Duration
  • Cook Time
  • Prep Time
  • 6 servings ServingsServings


  • 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



  1. Preheat oven to 400.
  2. Spray a quiche dish with non-stick cooking spray.
  3. Line the quiche dish with puff pastry, press the pastry firmly in place and trim away any excess pastry.
  4. Bake for 10 minutes.
  5. In a large skillet place spinach and 4 tablespoons water.
  6. Heat the mixture over medium and cover the skillet.
  7. Cook until the spinach is done, approximately 2 minutes then drain well.
  8. 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.
  9. Saute until the onions are soft and transparent.
  10. In a medium-size mixing bowl, beat eggs.
  11. Stir in the cottage cheese, spinach, and 1/2 cup of cheese.
  12. Season with salt and pepper.
  13. Arrange onions and peppers along the bottom of the pastry-lined quiche dish.
  14. Arrange the tomatoes over the onions.
  15. Pour the egg-mixture over the onions and tomatoes, and top entire concoction with the remaining cheese.
  16. Bake at 350 for 45 to 50 minutes, or until the quiche has set in the middle.
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