Tuesday, November 18, 2014

Vegetarian Quiche

1 puff pastry sheet, lightly floured and rolled to fill a 9x13 pan
1 onion, diced
2 bell peppers, diced
10 ounces fresh spinach
Salt and pepper
Fresh chopped thyme
4 cups cheese, shredded (white cheddar and Monterey Jack, store bought pre-shredded is ok)
8 eggs
2 cups heavy cream
1 tomato, thinly sliced into half moons

In a large pot, heat olive oil over medium heat. Cook the onion and bell pepper until softened but still slightly crunchy. Add the fresh spinach and season generously with salt, pepper and the thyme. Stir until spinach cooks down and is completely wilted. Let cool while preparing remaining ingredients.

Press the puff pastry into the pan until the bottom is covered (it only has to reach about halfway up the sides of the pan).

In a mixing bowl, beat the eggs, cream and more salt and pepper with an electric mixer until completely blended.

Spread the cooled cooked vegetables over the crust. Layer with half the shredded cheeses. Pour the egg mixture over cheese and vegetables. Sprinkle with the remaining cheese, then top with the tomato slices.

Bake at 350 degrees for 1 hour and ten minutes, or until top is browned and center only jiggles slightly.

Allow to cool before serving. Enjoy!

No bacon? No problem

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