1 prepared puff pastry sheet or pie crust
3 oz cream cheese, at room temperature
1 tbs. melted butter
1/3 cup plain Greek yogurt
5 oz frozen, chopped spinach, thawed and drained
1/2 c. fresh gruyere
1/4 c. shredded cheddar
1/2 c. finely diced yellow onion
1/4 tsp. salt
1/4 tsp. pepper
1. The original recipe calls for 1/3 c. half + half or milk. I had neither, so instead I melted 1 tbs. butter in a measuring cup, and added plain Greek yogurt until it reached the 1/3 c. line.
2. The original recipe calls for 10 oz. frozen spinach. I reduced that amount by half, because while I like spinach, I wanted to be able to taste the egg and cheese as well.
3. The original recipe calls for 1/2 c. shredded cheddar and 1/4 c. Parmesan, but since I had no Parmesean, I used gruyere and cheddar.
1. Preheat oven to 425°.
2. Make crust, or roll out puff pastry sheet on a floured surface. Place crust into a 9 in. pie dish. I had to take some of the dough that was hanging over the edges and use it to patch holes along the interior, smoothing it together with water.
2. Beat cream cheese in medium bowl until smooth.
3. Gradually beat in half and half (milk, or butter + Greek yogurt mixture) and eggs.
4. Grate cheese, if not already grated, and add to the mixture.
5. Add remaining ingredients, and stir until they are well-distributed throughout the bowl.
4. Pour mixture into prepared crust. Top with shredded cheese, your choice. I used cheddar.
5. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes.
6. Serve and enjoy!
Being that it was my first ever quiche, I was delightfully surprised. It had deep, rich flavors present in every bite, and I was happy with my alterations to the original version! I would definitely make this recipe again, granted we have all the ingredients and not just two types of cheddar! If you decide to make this, I hope you enjoy it as much as I did.