I am pretty much obsessed with quiche and tarts. This spinach puff pastry quiche was nothing short of delicious. Quiche is so versatile. Once you have a good egg/milk/cream ratio down you can pretty much subsitute the filling with anything. I love that this recipe called for puff pastry. It is so easy to just take out of the freezer, thaw for 45 minutes, roll out and place into the pie dish. So flaky, buttery, yummy.
A quiche baking in my oven usually means I am preparing brunch for my honey or some friends. Brunch is one of my favorite meals. Mimosas, bloody mary’s, freshly baked banana bread, eggs, bacon. It just doesn’t get much better.
This quiche is vegetarian, easy and full of flavor. The most time consuming part is making sure you drain the spinach well so it doesn’t make your crust soggy. I served the quiche with a simple leafy green salad with a champagne vinaigrette.
Spinach puff pastry quiche (recipe adapted from Epicurious)
1/2 17 1/4-ounce package (1 sheet) frozen puff pastry, thawed
1 3-ounce package cream cheese, room temperature
1/3 cup half and half
1 10-ounce package frozen chopped spinach, thawed drained
1/2 cup grated cheddar
1/4 cup grated Parmesan
2 green onions, sliced
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 425°F. Roll puff pastry to 11-inch square. Transfer to 9-inch diameter glass pie plate. Trim edges. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.
Below are links to all the tarts/quiche recipes I’ve tried over the past year or so:
Do you have a favorite quiche recipe? I’d love to hear it!