Shelly's Recipe

SPINACH QUICHE II

Category: Quiche and Savory Tarts / Tartlettes

Filling:
4 tbsp 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 oz cream cheese, softened and diced
1/2 tsp salt
1/8 tsp freshly ground black pepper
1 tsp dried dill weed
1/2 tsp freshly ground nutmeg
10 oz spinach, cooked, drained, and chopped
1/3 cup grated Parmesan cheese
1/2 cup cream

Preheat the oven to 450.

To make the filling, heat 2 tbsp 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 tbsp olive oil and saute the garlic and onion until transparent, not brown. Remove and set aside.

Add the remaining 2 tbsp 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
1-1/4 cups flour
1/2 tsp salt
3 tbsp unsalted butter
3 tbsp shortening
1 egg yolk
3 to 4 tbsp cold water

To make the crust, mix the flour and salt. Cut in the butter and shortening. Stir in the egg yolk. Add the cold water, 1 tbsp at a time, to form the dough into a ball. Chill. Roll out and place in a high-sided 9-inch quiche pan with removable sides. Pierce with a fork. Bake for 7 to 9 minutes, or until lightly toasted. Cool. Reduce the oven temperature to 350.