Spinach Quiche

Filling:

Ingredients

4 tablespoons olive oil
1 garlic clove, minced
1 medium-size onion, diced
1 cup chopped fresh zucchini
1/2 cup chopped green pepper
3 large eggs, slightly beaten
1-1/2 cups small-curd cottage cheese
3 ounces cream cheese, softened and diced
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon dried dill weed
1/2 teaspoon freshly ground nutmeg
10 ounces spinach, cooked, drained, and chopped
1/3 cup grated Parmesan cheese
1/2 cup cream

Instructions

Preheat the oven to 450 degrees. To make the filling, heat 2 tablespoons of the olive oil in a frying pan and saute the garlic and onion until transparent, not brown. Remove and set aside. Add the remaining 2 tablespoons olive oil and saute the garlic and onion until transparent, not brown. Remove and set aside. Add the remaining 2 tablespoons olive oil and saute the zucchini and green pepper until slightly tender. Combine them with the onion mixture. In a separate bowl, mix the eggs with the cottage cheese. Stir in the cream cheese and, if necessary, slice with a pastry cutter to break up any lumps. Add the salt, pepper, dill, and nutmeg. Then add the onion mixture, spinach, Parmesan cheese, and cream. Mix well. Pour into the crust. Bake for 40 minutes, or until the center is set. Remove the sides from the quiche pan and serve hot.

Crust

Yield: 

6 servings

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