Clinton's Special Vegetarian Quiche

Ingredients

• 2 tablespoons butter 
• 1 cup curd cottage cheese 
• 5  eggs 
• 0.3 teaspoon ground nutmeg 
• 1  onion chopped
• 17.5 ounce puff pastry frozen thawed
• 8 servings salt and pepper to taste
• 1 cup cheddar cheese shredded
• 1 cup pkt spinach fresh stemmed cleaned
• 2  tomatoes thinly sliced
• 4 tablespoons water 

Equipment

• frying pan
• oven
• mixing bowl

Directions

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.
4. Heat the mixture over medium and cover the skillet. Cook until the spinach is done, approximately 2 minutes then drain well.
5. Add nutmeg to the spinach and puree the mixture.
6. In a large skillet, saute the onion with butter or margarine to taste.
7. Saute until the onions are soft and transparent.
8. 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.
9. Pour the egg-mixture over the onions and tomatoes, and top entire concoction with the remaining cheese.
10. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until the quiche has set in the middle.
11. Serve hot or cold, your choice!