If you personally know me, then you know I am more of a baker than a cooker. However, I have been really trying to venture out and try new things and today was one of those days! I made this tasty Spinach Quiche.
Not only was this quiche delicious but, it was pretty healthy since it’s made mostly out of spinach.
Yes, it’s the perfect way to get your intake of vegetables you probably try to avoid eating. 😉
Not going to lie, I totally impressed my husband too. He is quite the cooker in fact, he has the head chef label in our home. He truly enjoys cooking and experimenting with new foods and recipes.
Me, on the other hand – I just enjoy eating the food he makes.
To be honest, I’d rather scrub toilets than cook. I just don’t have the passion for cooking and I don’t seem to have much creativity when it comes to being in the kitchen unless I am whipping a sweetly baked treat.
So, when I decided to actually COOK for once and I came up with a delicious recipe like this, he was sure impressed.
Spinach Quiche Recipe
In order to make this homemade spinach quiche recipe you are going to need a few key ingredients. Don’t worry, if I can make something this pretty and tasty, so can you!
What You Will Need to Make A Spinach Quiche:
- 1 sheet frozen puff pastry, thawed (I used Pepperidge Farm Puff Pastry)
- 1 3-ounce package cream cheese, room temperature
- ⅓ cup half and half
- 3 eggs
- 1 10-ounce package frozen chopped spinach, thawed drained
- 3 Slices of Provolone Cheese (this was my personal touch)
- ½ cup grated cheddar
- ¼ cup grated Parmesan
- 2 green onions, sliced
- ¼ teaspoon salt
- ¼ teaspoon pepper
How to Make a Spinach Quiche:
- Preheat oven to 425°F
- Roll your puff pastry out to a perfect square and place inside a 9″ glass pan (spray pan with non-stick cooking spray or use parchment paper). Trim off the excess puff pastry.
- Cut Provolone cheese into slices and arrange onto the top of the puff pastry.
- Beat cream cheese until it’s mixed and smooth.
- Slowly add half and half and eggs to mixture. Mix until well blended.
- Mix remaining ingredients into bowl.
- Pour ingredients into the glass pan.
- Bake about 25 minutes or until the filling is firm and the crust is golden brown.
- Allow Quiche to cool for 10 minutes prior to serving.
Enjoy!
This recipe was adapted from epicurious
Spinach Quiche
Ingredients
- 1 sheet frozen puff pastry, thawed (I used Pepperidge Farm Puff Pastry)
- 1 3-ounce package cream cheese, room temperature
- ⅓ cup half and half
- 3 eggs
- 1 10-ounce package frozen chopped spinach, thawed drained
- 3 Slices of Provolone Cheese (this was my personal touch)
- ½ cup grated cheddar
- ¼ cup grated Parmesan
- 2 green onions, sliced
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 425°F
- Roll your puff pastry out to a perfect square and place inside a 9″ glass pan (spray pan with non-stick cooking spray or use parchment paper). Trim off the excess puff pastry.
- Cut Provolone cheese into slices and arrange onto the top of the puff pastry.
- Beat cream cheese until it’s mixed and smooth.
- Slowly add half and half and eggs to mixture. Mix until well blended.
- Mix remaining ingredients into bowl.
- Pour ingredients into the glass pan.
- Bake about 25 minutes or until the filling is firm and the crust is golden brown.
- Allow Quiche to cool for 10 minutes prior to serving.