Spinach and Swiss Puff Pastry Quiche

No real story to this one, other than not knowing what to do with all the leftover puff pastry from Saturday’s Veggie Cornucopias. So, I researched on the web, combined five different recipes and came up with this blend of house leftovers. The quiche recipe looks like an overwhelming number of ingredients, but it is very simple, I promise. It took 10 minutes to prep, and 45 minutes to cook,  just enough time for AAM to give Serafina a bath and get her to sleep. Perfect!

• 1 puff pastry sheet
• butter, olive oil, or Pam spray to grease your dish
• 1 tb Dijon mustard
• 4 slices of Swiss cheese chopped, divided
• 1 tb olive oil
• 5 oz baby spinach loosely chopped
• 1/2 cup of loosely chopped onion
• 2 eggs
• 2 tb cream
• 1 cup of milk
• 1 tsp nutmeg
• 1/4 tsp salt/pepper

1. Pre-heat the oven to 400.

2. Roll out the puff pastry and lay in your greased baking dish. I went unconventional with a petite square baker, but pie or tart dishes go well too. Next, cross hatch the bottom of the pastry and spoon the Dijon mustard over it. Spread evenly. Finally, place half the Swiss cheese bits across the bottom.

3. In a saute pan, saute the onion in oil. When they become translucent and liquidy, place the spinach and saute. When the spinach is wilted, remove from the stove, drain, and place the mixture on the puff pastry.

3. In a bowl, whisk the eggs, cream, milk, nutmeg, salt and pepper together well. Then pour over the spinach. Drop the rest of the cheese on top. Bake in the oven for 40-45 minutes (The times on the web varied from 20-60 minutes, but I thought this was the best for my oven. You want it to be brown on top and the bottom crust cooked through)

4. Let your quiche cool a bit, and enjoy with a mixed green salad. This is a good meal to reheat for lunch the next day!

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