Clinton's Special Vegetarian Quiche

Clinton's Special Vegetarian Quiche


"Spinach quiche baked in puff pastry. This is my own creation and is devoured every time it's served up. I hope you enjoy it, it's a little different but very tasty."
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1 h 40 m servings 574 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 574 kcal
  • 29%
  • Fat:
  • 39.6 g
  • 61%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 485 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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!


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 91 Ratings

Most helpful positive review

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...

Most helpful critical review

We didn't 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.

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...

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 ...

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. ...

This was really good. Time consuming but simple and worth it. My two kids (9 and almost 8) didn't rave but ate it. This is high praise from my picky eaters. The 200 temperature isn't high en...

I adjusted this recipe a little since I'm on a pretty restricted diet. I'm not permitted to have dairy products, or refined flour products so I substituted Extra firm Tofu (drained and crumbled)...

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 d...

Excellent recipe! I've made this a few times now! Though the first time, I didn't blind bake the crust properly...not knowing exactly what that meant! But now I know to add dried beans to keep t...

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

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.