Puff Pastry Spinach Quiche Recipes

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SPINACH IN PUFF PASTRY



Spinach in Puff Pastry image

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 15

4 tablespoons (1/2 stick) unsalted butter
2 cups chopped onions (2 onions)
1 tablespoon chopped garlic (3 cloves)
2 (10-ounce) boxes frozen chopped spinach, defrosted
1/3 cup chopped scallions, white and green parts (2 scallions)
1 cup grated Gruyere cheese
3/4 cup freshly grated Parmesan cheese
4 extra-large eggs, lightly beaten
1 tablespoon dry bread crumbs, plain or seasoned
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/4 cup toasted pignoli (pine) nuts
2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
1 extra-large egg beaten with 1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
  • Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.

INDIVIDUAL SPINACH-RICOTTA PUFF PASTRY QUICHES



Individual Spinach-Ricotta Puff Pastry Quiches image

Quiche are the perfect option for the brunch menu, especially when they're made to serve one.

Provided by thedailygourmet

Categories     Breakfast and Brunch     Eggs     Quiche

Time 55m

Yield 18

Number Of Ingredients 10

1 (17.5 ounce) package frozen puff pastry, thawed
7 large eggs, beaten
2 cups chopped fresh baby spinach
⅔ cup milk
½ cup ricotta cheese
⅓ cup freshly shredded Parmesan cheese
¼ cup shredded mozzarella cheese
3 tablespoons shredded fontina cheese
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut each puff pastry sheet into 9 squares. Roll each square to fit individual 3-inch pie pans. Set puff pastry inside pie pans and place on a rimmed baking sheet. Pour a small amount of ceramic beads into each pie pan.
  • Bake in the preheated oven for 5 minutes.
  • Meanwhile, whip together eggs, spinach, milk, ricotta cheese, Parmesan cheese, mozzarella cheese, fontina cheese, salt, and pepper.
  • Remove pie pans from the oven and remove the ceramic beads. Ladle egg mixture into each pie tin. Bake until light golden brown, about 30 minutes.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 13.4 g, Cholesterol 78.6 mg, Fat 14 g, Fiber 0.5 g, Protein 6.8 g, SaturatedFat 4.3 g, Sodium 177.3 mg, Sugar 0.9 g

SPINACH PUFF PASTRY QUICHE



Spinach Puff Pastry Quiche image

Provided by Dodie Thompson

Categories     Cheese     Egg     Bake     Vegetarian     Quick & Easy     Spinach     Fall     Bon Appétit     St. Louis     Missouri

Yield Serves 6

Number Of Ingredients 10

1/2 17 1/4-ounce package (1 sheet) frozen puff pastry, thawed
1 3-ounce package cream cheese, room temperature
1/3 cup half and half
3 eggs
1 10-ounce package frozen chopped spinach, thawed drained
1/2 cup grated cheddar
1/4 cup grated Parmesan
2 green onions, sliced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°F. Roll puff pastry to 11-inch square. Transfer to 9-inch diameter glass pie plate. Trim edges. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.

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