Zombie Repellent Vegetarian Quiche

August 8, 2013
Zombie Repellent Apocalyptic Hot Sauce


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


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, Zombie Repellent Apocalyptic Hot Sauce 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!