Special Vegetarian Quiche

Finally a recipe with nutmeg and cheddar cheese, my favourite! Looks like a pizza, but it's not.
"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." by Diane

Ingredients

Original recipe makes 6 to 8 servings

• 1 (17.5 ounce) packagefrozen puff pastry, thawed 
• 1 cup fresh spinach, cleaned and stemmed 
• 4 tablespoons water 
• 1/4 teaspoon ground nutmeg 
• 1 onion, chopped 
• 2 tablespoons butter 
• 5 eggs 
• 1 cup cottage cheese 
• 1 cup shredded Cheddar cheese 
• salt and pepper to taste 
• 2 tomatoes, thinly sliced 

Directions

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, saute the onion with butter or margarine to taste. Saute until the onions are soft and transparent. 

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. 

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!