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Recipe: Clinton's Special Vegetarian Quiche

Spinach quiche baked in puff pastry. This is my own creation and is devoured every time its served up. I hope you enjoy it, its a little different but very tasty.

Clinton's Special Vegetarian Quiche Ingredients

  • 1 (17.5 ounce) package frozen puff pastry, thawed

  • 1 cup fresh spinach, cleaned and stemmed

  • 4 tablespoons water

  • 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

How to Make Clinton's Special Vegetarian Quiche

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a quiche dish with non-stick cooking spray.

  2. Line the quiche dish with puff pastry, press the pastry firmly in place and trim away any excess pastry. Blind bake for 10 minutes.

  3. 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.

  4. In a large skillet, saute the onion with butter or margarine to taste. Saute until the onions are soft and transparent.

  5. 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.

  6. 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

Clinton's Special Vegetarian Quiche Nutritions

  • Calories: 574.1 calories

  • Carbohydrate: 36.3 g

  • Cholesterol: 161.1 mg

  • Fat: 39.6 g

  • Fiber: 1.9 g

  • Protein: 18.7 g

  • SaturatedFat: 13.8 g

  • ServingSize:

  • Sodium: 485 mg

  • Sugar: 2.6 g

  • TransFat:

  • UnsaturatedFat:

Clinton's Special Vegetarian Quiche Reviews

  • 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 didnt 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--thats 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.

  • This is really called "Prisnajac", it is from Italy, and normaly does not use the puff pastery, but the add off the crust makes it VERY nice...For people looking for a low carb style, I go with 4 eggs, 1 pound, cottage cheese, 1/2 stick butter, 1 pkg frozen spinach and 1 log of Crackle Barrel Yellow Cheddar, Defrost the spinach, and squeeze dry, chop up, cup up cheese in chunks, mix everything together, season with salt, pepper, garlic, onion powder, nutmeg....but I DONT add any Whole onions or tomatoes, dump everything into a oiled with oilve oiled 8x8 pan and bake for 1 hour till set... Yummy

  • Very tasty. I used a package of frozen chopped spinach, three eggs and 3/4 cup cottage cheese. Used only 1 sheet puff pastry and made a 9" pie. Never thought of using puff pastry for a crust. I make quiches often and now have a quick solution when Im too busy to make pie crust.

  • This was really good. Time consuming but simple and worth it. My two kids (9 and almost 8) didnt rave but ate it. This is high praise from my picky eaters. The 200 temperature isnt high enough to cook in the specified time. I will up it to 250-300 next time I make it.

  • I adjusted this recipe a little since Im on a pretty restricted diet. Im not permitted to have dairy products, or refined flour products so I substituted Extra firm Tofu (drained and crumbled) for the cottage cheese, instead of the fresh tomatoes, I substituted sun dried tomatoes, and used olive oil instead of the butter. I omitted the puff pastry (although I would have loved to have it) and I opted to have a nice salad on the side. Making this a tasty and filling meal. The next time I make this, Ill opt to scale back just a tad on the nutmeg. Ill be making this one again. Thanks

  • Excellent recipe Ive made this a few times now Though the first time, I didnt blind bake the crust properly...not knowing exactly what that meant But now I know to add dried beans to keep the pastry in place while baking My vegetarian boyfriend was very happy with this He thought it was unusually light for a quiche and I agree I even made this for Thanksgiving for him to go along with my Roasted Turkey Breast Its something Id make only on weekends or special days...definitely not a busy working mom/weeknight kind of recipe...but overall very, very good recipe

  • I made this recipe in mini puff-pastry shells for a brunch. I received so many compliments, and requests for this recipe. Thank you so much This was absolutely delicious Even my kids who dont like spinach ate this.

  • Tried using phyllo dough- the crust came out soggy. Definitely use a pie crust and mix sauteed onions in with egg mix (after theyve cooled)

  • The only thing I did outside of the recipe was add a little bit of red pepper (needed to use it up). Excellent recipe - husband hates spinach but he ate two big helpings of this quiche. Will make again. Thank you for the recipe

  • I made this for a party and everyone raved over it. Especially my sister-in-law who is a vegetarian and has a hard time finding quality recipes without meat.

  • This was absolutely delicious I left out the tomatoes, because my daughters boyfirend, who was eating with us, doesnt like tomatoes. I was skeptical about the crust, thinking it would be soggy, but it wasnt at all. Didnt puree the spinach, but chopped it really finely and added at least twice as much. Thanks so much

  • I really liked the mixture of cottage cheese and spinach with nutmeg. (Dont worry---the nutmeg isnt dominant if youre hesitating to try it). My changes: added 6 slices of cooked bacon crumbles and used a prepared 8oz. container of crescent roll for the crust.) Loved it

  • Made this for an unsuperbowl party. I used sauteed mushrooms, onions and spinich and did not put the onions on the bottom. It was fantastic. I have so many people asking me where i got the recipe, they say its the best quiche they have ever eaten. I will definately be making this one over and over

  • Was trying out something special to serve my upcoming vegetarian houseguests. This was pretty good, but not something I would serve to company. Liquid pooled at the bottom of the quiche making the crust very soggy, even though I pressed the tomatoes between towels before I put them in. If I could fix that problem, it might be worth trying again because it had good flavor.

  • Excellent It was so good we didnt have any leftovers. I used broccoli instead of spinach since my husband doesnt like spinach. Dont skip the nutmeg. I think it makes this recipe.

  • It was wonderful. Great Taste. I even used a whole 10oz box of thawed, drained chopped spinach. I put 1 cup of cheese in bottom and egg spinach mixture on top with tomatoes last. Awww it was scrumptious. Wont make it often because of the cheese fat, but it was good.

  • Eggcellent Sauted chopped portabello mushroom, onion & steamed spinach (squeezed out liquid with cheese clothe) let it cool, then added parmesan cheese & mozzarella to the egg mixture with two Tbl. Spoon of milk came out so good Didnt use the cheese in the recipe because my daughter dont like cheddar. Very easy to make will be making for family get together thank you for a great recipe :)

  • Delicious This beautifully browned, colorful layered dish is worthy of a magazine photo and gets rave reviews from all. I did not pure the spinach, used sharp cheddar cheese, and added a dash of smoked Spanish paprika, which is amazingly delicious on eggs. Thank you, Diane, for sharing this new favorite recipe.

  • Great recipe .... Mines came out fabulous. I used a ready made pie crust.

  • Loved this quiche OK, I have to admit, I added some bacon. Bad me, but it really was an outstanding quiche.

  • Excellent...Use all sherry...Use more mushrooms

  • Loved it. I followed others advice on using phyllo. I used fat free cottage cheese and fat free cheddar cheese. I sauted the onions in a small amount of cooking spray. I added fresh spinach to the onions and 1/4 tsp nutmeg & 1 tsp water. I actually ended up using 3 cups of fresh spinach cause it shrunk down and it appeared to need more. I mixed it all up with cheese and eggs and poured it on top of the tomato. This was delicious. We loved it and I will definitely make it again. Also, I did what the other reviewer suggested and sprayed the phyllo every 3 sheets, I sprayed it all at the end and baked at 400 for 10 min. When I put the quiche in to bake I covered the edge with tin foil so the phyllo would not burn. LOVED IT Okay, now that we have eaten the leftovers we are more in love with this recipe. I am planning next time to do as a reviewer suggested and make it without any crust to bring the calorie and carb content down. I am going to add shrimp and increase the nonfat cottage cheese. The leftovers on this were awesome

  • Ahhhhh Puff pastry. This recipe must have been taken from my own heart. I just loved it. The center was delicate and the crust from top to bottom was still crisp and light. I made a couple minor alterations, I blended one garlic clove in with the spinach, and strained the cottage cheese just a little. I dont own a quiche pan, so I decided to experiment with a 9" cake pan. I made sure to curl the pastry over the edge so it wouldnt fall, and that worked. Must comment on a few of the other reviews Ive read, I didnt find it time consuming. I baked my shell early and cooked the onions and dealt with the spinach at the same time. Then beat my ingredients together. Was pretty simple Also, Ive read "too many onions". I say choose your onion. I used a medium sweet and it was perfect, thought thinly sliced shallots might be good too. Ill always use puff pastry for quiche from now on. Thank you

  • We loved this, didnt change a thing. We did add sour cream and some sharp cheddar when we folded up the tortillas. Great recipe will become one of our go-to recipes.

  • This is by far the best Quich I have ever tasted Try it, you will not be disappointed.

  • This was pretty good, though next time Im going to try it with filo as another reviewer suggested. as I think it would stay crisper on the bottom. Sauted a little garlic and some sliced mushrooms along with the onions and used frozen spinach, which I thawed and squeezed dry. Only used one sheet of puff pastry, which was more than enough.

  • We didnt like this one so much way too many onions. Although i like the flaky crust and i will use that again with my quiche recipes.

  • I served this quiche to my family for Christmas brunch. Everyone loved it including the picky eaters. I used the filo pastry. I brushed quiche dish with melted butter, then laid down a sheet of filo pastry (folding the edges back into the dish, laid another sheet, brushed with butter. I laid about 6 sheets, each time brushing with butter. I followed Gloria Ms instruction and baked at 400 degrees for 10 minutes. I then followed the recipe. It was delicious and Ill surely make it again.

  • Very easy and VERY delicious This was the first time I have ever made quiche, so for simplification, I skipped the puff pastry and just used two regular frozen pie crusts. So I have one quiche for this week and the other frozen to use later. I used diced tomatoes because I figured it would be difficult to cut with slices. I will try sun-dried tomatoes and mushrooms next time. This will definitely be a regular menu item for me

  • Lovely quiche. I make it every holiday because Its so easy and delicious.

  • This was really good. The kids said they liked it because it didnt have the eggy taste. The cottage cheese gives it a ricotta texture. I baked these in 12 muffin tins using puff pastry squares. I had some left over egg mixture so I baked that in a small pyrex baking dish without the crust for a wheat free option. Everything was baked in about 25 min. I also used frozen spinach instead of fresh because thats what I had on hand. I also used green onion instead of regular onion because of personal preference. I omitted the nutmeg because I dont like nutmeg in cheese dishes. Again because of the kids, I left out the bottom onion and tomato layer. It seems like a lot of changes but the basic egg mixture was the same, minus the nutmeg. I will make this again. I served the leftovers for breakfast the next morning. Its great for those vegetarian dinners, and for breakfast. To reheat the next morning, just put on a baking sheet and warm in the oven at 350 deg for about 10 min.

  • Imade this about 3 times and each time it tastes fantastic

  • This was very good I made it for my picky toddlers w/ mozzarella cheese instead of cheddar, left out the tomatoes, used half the nutmeg, used 1 box of frozen chopped spinach heated in the microwave instead of fresh (easier and no blending or cooking on stove), and used olive oil instead of butter.

  • This quiche is delicious My roommate and I made it tonight and it came out beautifully. I had never made a quiche before and was delighted by how easy and flavourful this recipe is.

  • The kids loved it, which is always a huge plus I like the simplicity of this recipe and the vegetable incorporation. Yum

  • Great way to eat spinach

  • This was delicious, but I substituted sour cream for the cottage cheese because I detest cottage cheese.

  • I used frozen pie crust because thats what I had on hand. I will use less onion next time. I didnt even pre-cook the fresh spinach...just tossed it in the mixture and they came out perfectly fine. Great recipe. We loved it

  • Excellent quiche; great flavors- although I did use lower fat versions of the cheeses, less butter, and phyllo with light sprays of olive oil to cut the fat a bit. And lulu589, yes, this most definitely is vegetarian...perhaps you are thinking about vegan-vegetarian?

  • I really liked this. Husband and brother-in-law liked it okay, but theyre not quiche lovers like me. I added garlic and bacon bits. Next time I am going to dice the tomatoes, because the tomato skin becomes like a string when trying to cut slices. Will make again

  • Love this recipe although I could not make the puff pastry work...used a frozen pie shell instead. Cant wait to make again with homemade shell. My teenage daughter texted me that this was excellent

  • I used 2 frozen pie crust (because they cost less) and it turned out great Very tasty if you like onions

  • I put the sheet of puff pastry in an 8" square pan, sauteed mushrooms with the onions. Fantastic dish

  • LOVED IT I am a big fan of quiche so this was an easy one for me to love I used puff pastry for the crust,left out the tomatoes (personal preference) and used Monterrey jack for the top. I thought the cottage cheese added a nice creaminess with the egg. I will try mushrooms in place of the tomato next time. Thanks a bunch for sharing

  • Very quick and easy to make and very tasty.

  • Wonderful dish This was the first quiche Ive ever made, and it turned out so good- I cant wait to cook it again.

  • I was cleaning out the freezer and typed in puff pastry and spinach and found this recipe. I used a box of frozen spinach and it turned out great. My husband and I really enjoyed, but I had to bribe the kids to eat it by offering an apple turnover made from the other sheet of puff pastry

  • Really tasty a really great deep dish quiche. I like others used frozen spinach it turns out fine. Really quiet easy to prepare as well.

  • We replaced some of the onions with mushrooms and feel that this added a LOT of flavor. It was a solid quiche--we werent blown away but it was moist with good flavor as wasnt overly Peggy.

  • Loved how fluffy and flaky it was. The cottage cheese made it very creamy. I changed only a couple of things. I buttered a tart pan and used a store bought pie shell, threw a sheet of aluminum foil over top just so the edges wouldnt start baking. Par-Baked at 350 for 10 minutes. I used 1 cup of egg beaters and 2 whole eggs (equivalent of 6 eggs) and wasnt sure how fluffy it would be w/o all the yolks so I added 1-2tsp of xanthum gum just to be sure. I also used 1/2 a pkg of frozen, chopped spinach and instead of tomatoes, I used about 1/4 cup of chopped roasted red bell peppers from a jar. I made all in advance except the egg mixture since this was for Easter brunch. I covered the edges with foil and baked the filled pie at 325 for 1 hour. Then pulled off the foil, increased the temp to 375 and moved the pie to the lowest shelf in the oven, baking for an additional 15 minutes. It was better than the quiche Lorraine (meat) that I made and it was good, but this was superb. Thanks for the recipe.

  • I played with this recipe a lot. I left out the tomato, added mushrooms, used scallions instead of onion and chose not to puree the spinach. It was great. I will definitely use this as a base for future quiches we have.

  • Loved the crust, actually I loved everything, wouldnt change a thing

  • This is an excellent recipe. Not sure whybsomeone would say that it isnt vegetarian. It certainly is. I would use Earth Balance, egg whites, et alt cheeses to lower fatvand cals, though.

  • Everybody loved it Wonderful recipe

  • This was the first quiche I have ever made. Everyone really liked it, I followed the recipe pretty much to the tee except I did not pure the spinach,I just cut it into small quarter inch pieces. Could use a little more flavor but it is a good base to start on.

  • Shirley: I live in a small town. I was unable to find Puff Pastry in our Grocery Store. Can you tell me the brand me to ask for.Also do I look in the "frozen food dept." or in the "refrigerated area"?Thank You I am a new subscriber to All Receipes and enjoy it. Happy Meal PlanningShirley

  • This was very delicious. The only part that I did not enjoy was the puff pastry as the crust, but that might just be my preference. Next time I will try pie crust or crescent rolls.

  • Great recipe even my 2 year old liked it. I did add some garlic and artichoke hearts. Thanks for the recipe.

  • I made this specifically for my daughter. She raved about it so much that I had to try a bit myself. I can see why she liked it so much. Very easy to make and I think it looks nice as well. Thanks

  • I made the quiche but added different vegetables i.e. mushrooms, artichokes, red peppers, & garlic, grated nutmeg along with pre made dough for the quiche. Hubby and I loved it and thank you for sharing your recipe.

  • So very good. I doubled everything to make 2 quiches. Also, I added 2 extra eggs to fill the pie glass since I dont have a quiche dish. Assembled exactly as instructed. Next time I would like to pour a little eggs/spinach mixture on top of the onions, then lay the tomatoes, and finally the rest of the egg/spinach mixture. Hopefully then the top half wont slide off the tomatoes.Reheat for frozen quiche: Defrost in fridge 1 day. Insert pan into oven. Set to 350 degrees. Turn off oven when the temperature is reached and allow to sit for 30 mins in the oven.

  • Im a big fan of quiche but didnt love this one. If I made it again I wouldnt puree the spinach. Also I didnt roll out the puff pastry enough so the crust was kind of thick. With some tweeks it could be better.

  • I loved this recipe

  • This was awesome Made it for a Christmas brunch party and everyone loved it. I didnt use the full tomato, just enough to cover the bottom. Will definitely make again.

  • Very tasty. Just not appealing looking due to spinach being pureed.

  • Excellent Everyone asks me for the recipe. Sometimes I omit the tomatoes, if I dont have any.

  • I used frozen pie crust, added a can of salmon, added some chopped zucchini, and defrosted (and squeezed dry) a package of frozen spinach. Also, only 1 tomato was needed. So delicious

  • This was very good.

  • Loved this I had to make some changes because I couldnt find a puff pastry anywhere near me. I used a regular pie crust. Still tasted great. I was out of nutmeg so I used pumpkin pie spice. It made it tasty, different for sure. Because we are on heart healthy diet here I used fat free cottage cheese, skim milk or low fat cheddar, and did all the veggies raw. I too substituted some of the onion for mushrooms. Great recipe cant wait to try it with just the nutmeg. It was a huge hit my house of nothing but boys.

  • Very good, didnt bother to puree the spinach. Im going to add more veggies next time.

  • This is delicious and a real keeper. I made it in a 10 inch pie plate since I dont have the right size quiche pan. It fit perfectly. I didnt change the quiche ingredients at all but I did use an almond flour crust to make it low carb.

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