Try this dish out as an appetizer for your next dinner party!
Yield: 2 / Serving size: 8
1 sheet puff pastry (or pre lined pie shell)
1 cup heavy whipping cream
1/2 cup parmesan cheese
4 oz of softened cream cheese
1/2 small onion chopped
2 cloves garlic minced
6 oz chopped spinach (half bag)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt (to taste)
1/2 teaspoon black pepper (to taste)
1 tablespoon olive oil
-Pre heat oven to 375 degrees
-Allow spinach to defrost and drain
-Roll out puff pastry sheet until it is thin. I used a pot cover that was a little bigger than the pie pan as a guide. You can also turn the pie pan upside down and use a pizza cutter to cut the shape out. (You also can use a pre line pie shell already with dough. Pie shell directions may vary.)
-Lightly spray pie pan with non stick cooking spray. Place the dough evenly in the pie pan pushing the dough up against the sides of the pan.
-Use your fingers to crimp the ends of the dough to create a design.
-Score (poke holes) the bottom of the pan with a fork. Cover the dough with foil or another pan and use dried beans as pie weights to prevent the dough from rising.
-Bake for about 15 minutes. Crust turn will be light brown.
-In a sauté pan, heat oil and sauté the onions and garlic on medium low heat until translucent. Add spinach, basil, oregano, salt and pepper and mix together.
-Remove spinach from heat once warmed.
-In a separate bowl beat eggs, heavy whipping cream, cream cheese, and parmesan cheese together to make quiche base.
-Remove beans from pie shell once it has been taken out of the oven
-Add spinach to bottom of the shell spreading evenly. Pour egg mixture on top filling up to the rim. Sprinkle excess parmesan cheese on top.
-Reduce oven heat to 350 degrees and bake quiche for 25 minutes. Quiche should be golden and firm.