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.