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Zombie Repellent Vegetarian Quiche
Ingredients:1 (17.5 ounce) package frozen puff pastry, thawed
1 cup fresh spinach, cleaned and stemmed
4 tablespoons water
¼ teaspoon ground nutmeg
1 onion, chopped
1 teaspoon Zombie Repellent Apocalyptic Hot Sauce
2 tablespoons butter
1 cup cottage cheese
1 cup shredded Cheddar cheese
salt and pepper to taste
2 tomatoes, thinly sliced
- Preheat oven to 400 degrees F (200 degrees C). 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. Blind 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, sauté the onion with butter or margarine to taste. Sauté until the onions are soft and transparent.
- In a medium-sized mixing bowl, beat eggs. Stir in cottage cheese, spinach, Zombie Repellent Apocalyptic Hot Sauce and ½ 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 reaming cheese.
- 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!
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