For a hearty meal with minimal hassle turn to this quiche recipe that combines ingredients kids love: cheese, egg and puff pastry dough. Sneak in veggies like leeks, onion and spinach or whatever goods you have in your fridge for this dish that can be made for lunch, dinner or a mid-day snack. Using puff pastry dough means you’ll cut down on the hours you spend in the kitchen. What’s not to love?
Makes 8 servings
1 T Extra Virgin Olive Oil
1/2 chopped roughly Onion
2 minced Garlic Cloves
12 oz Baby Spinach
1 lbs Ricotta Cheese
1 T Thyme (Leaves only, minced)
1/2 tsps Salt
2 oz small dice Salami
1 tsps Water
1 Package Puff Pastry
1. In a large skillet heat up your Olive Oil and add in your Onion and Leek. Cook for at least 5 minutes, then add in your garlic and cook for another 3 minutes. Add in all your spinach, cook and toss until the spinach is completely wilted. At this point, taste and season with salt and pepper. Take off the heat and let cool.
2. While your veggies are cooling, prepare the wet ingredients. In a large bowl, mix together your ricotta, 2 eggs (save the 3rd egg for later usage), Thyme and 1/2 tsp. Salt. Once mixed, add in your spinach mixture from Step 1 & mix thoroughly.
3. On a large baking sheet, with a silpat on top, roll out your Puff Pastry. The Puff Pastry I usually buy comes in two sheets, so i made two medium sized Quiches. Fill your pastry up but leave about an inch or two around the edges. Fold the edges over the filling. Now mix together your last egg and about a teaspoon of water and brush the egg wash over the crust of the puff pastry to help it get golden brown and crispy!
4. Bake in a 375 degree over for 40-45 minutes or until perfectly golden brown. Let sit 10 minutes before serving.
“Like” this recipe if you plan to make a quiche this week.