SPINACH & BROCCOLI PUFF PASTRY QUICHE |
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1 SHEET FROZEN PUFF PASTRY, thawed
3 OZ CREAM CHEESE, softened
½ C HEAVY CREAM
6 EGGS
5 OZ FROZEN CHOPPED SPINACH, thawed and drained
2 C BROCCOLI FLORETS, blanched until fork tender, then chopped
½ C HAVARTI CHEESE, grated
¼ C FETA CHEESE
¼ C PARMESAN CHEESE, grated
2 T CHIVES, chopped
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Preheat oven to 425 degrees. Lay out the sheet of puff pastry on a flat surface and roll to fit an 11-inch tart pan. Gently place the puff pastry into the tart pan and trim any edges. Beat the cream cheese in a medium sized bowl until smooth. Gradually beat in heavy cream and eggs until incorporated. Fold in the remaining ingredients, season with salt and pepper and pour the mixture into the tart pan. Bake until the crust is golden brown and the filling is set, 25 minutes. Cool for 10 minutes before serving.
3 OZ CREAM CHEESE, softened
½ C HEAVY CREAM
6 EGGS
5 OZ FROZEN CHOPPED SPINACH, thawed and drained
2 C BROCCOLI FLORETS, blanched until fork tender, then chopped
½ C HAVARTI CHEESE, grated
¼ C FETA CHEESE
¼ C PARMESAN CHEESE, grated
2 T CHIVES, chopped
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Preheat oven to 425 degrees. Lay out the sheet of puff pastry on a flat surface and roll to fit an 11-inch tart pan. Gently place the puff pastry into the tart pan and trim any edges. Beat the cream cheese in a medium sized bowl until smooth. Gradually beat in heavy cream and eggs until incorporated. Fold in the remaining ingredients, season with salt and pepper and pour the mixture into the tart pan. Bake until the crust is golden brown and the filling is set, 25 minutes. Cool for 10 minutes before serving.
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