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Roasted Red Pepper and Onion Tart (ovo-lacto)
1 bunch spinach, rinsed well and blotted dry with paper towels
16 oz nonfat cottage cheese
4 large eggs
handful parsley
black pepper
1/2 teaspoon nutmeg (or more)
couple sheets phyllo dough
1 large onion
2 large red bell peppers
8 oz tofu (recipe called for smoked, but I couldn't find any)
Oven roast the onion at 450F for an hour; let cool, peel and dice.
Char the red peppers until black under broiler, let cool, peel,
seed and dice.
In a food processor, put the spinach, cottage cheese, eggs, parsley,
pepper and nutmeg. Blend thoroughly. I added the tofu here as
well, as the original recipe said to dice the smoked tofu and
scatter it over the phyllo.
Line a quiche pan (I used a casserole dish) with phyllo. Arrange
onions and bell pepper over the bottom. Pour spinach mixture over
vegetables.
Bake 35 to 45 minutes at 400F until just set but not dry (test with
a toothpick). Cool to room temp. I let it cool 1/2 hour and served
it still hot, then had some much later when it was room temp -- it
definitely tasted better at room temp. This comes out much like
a souffle.
With this I served a pasta salad:
Cook 1/2 box rigatoni until al dente; drain, cool. Steam a small
crown broccoli, until bright green, tender but still a little
crunchy. Cool and chop. Add to pasta. Slice a handful of mushrooms
and chop 4 or 5 cloves garlic. Marinate in bottled Italian dressing.
Add to pasta. Also add to pasta: 3 green onions, sliced thinly,
a small carrot, peeled and grated, couple tablespoons fresh parsley,
minced, a teaspoon each fresh marjoram and oregano, minced, about
4-5 ounces yellow cheese, diced finely or grated. Moisten with a
heaping tablespoon mayo. Chill.
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Spinach Phyllo Tart