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Spinach Puff Pastry Quiche

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Spinach Puff Pastry Quiche

Roses are red
And your mom is a peach
I think you should make her
This nice spinach quiche!

I invited a few friends over for breakfast and to watch the royal wedding last Friday morning.  This fabulous quiche was the centerpiece of our meal, and it garnered such rave reviews that I knew it must be blogworthy.  My guests all asked for the recipe, and one even said that she’d like to make it for her mom on Mother’s Day …. so here you go!

This quiche could not be any more simple to make – please don’t be intimidated by puff pastry, it’s not at all difficult to work with.  I pulled the whole sh’bang together in about half an hour, and it would have taken even less time if I had left out the crumbled bacon.  The filling is creamy and delicious and the puff pastry adds a nice twist.

I served roasted baby yukon gold potatoes and a big fruit salad alongside the quiche as we ooh’d and ahh’d over the dresses and hats and music and the beautiful Katherine and her handsome Prince William.  Sigh.  I loved the whole thing, didn’t you?

On Sunday, treat your mom like the princess she is – serve her a slice of this fabulous quiche!  I’d like to point out that there’s a great selection of fresh fruit on sale right now - pineapple, watermelon, and gorgeous strawberries to name just a few.  Your mom would like a beautiful fruit cup alongside her quiche.  Maybe a few roasted potatoes too.

And don’t forget the flowers.  Good luck!  :-)

SPINACH PUFF PASTRY QUICHE
Serves 6
Source:  epicurious.com

1/2 package (1 sheet) frozen puff pastry, thawed
3 oz. cream cheese, room temperature
1/3 c. half and half  (Organic Valley Half and Half is on sale)
3 eggs  (Sparboe Eggs are on sale)
1 10-oz. package frozen chopped spinach, thawed and drained well
1/2 c. grated cheddar, fontina, or Monterey Jack (Sendik’s Monterey Jack is on sale)
1/4 c. grated Parmesan
2 scallions, sliced
1/4 t. salt
1/4 t. pepper
6 slices bacon, cooked and crumbled; optional (Sendik’s Applewood Bacon is on sale)

Preheat oven to 425.  Roll puff pastry to 11″ square.  Transfer to a 9″ diameter glass pie plate.  Use a sharp knife or kitchen shears to trim the edges.  Beat cream cheese in medium bowl until smooth.  Gradually beat in half and half and eggs.  Mix in remaining ingredients.  Scatter crumbled bacon (if using) over bottom of prepared crust.  Pour egg mixture over bacon.  Bake until crust is golden brown and filling is set, about 25 minutes.  Cool 10 minutes before serving.

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Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."

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