Three-Cheese Spinach Quiche

Oxmoor House
Red and green rise to the top of this creamy quiche that has a flaky crust.
one 9" quiche


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1/2 (17 1/4-ounce) package frozen puff pastry sheets, thawed
1 (10-ounce) package frozen chopped spinach
1 cup whipping cream
1/4 teaspoon salt
1/2 teaspoon pepper
3 large eggs, lightly beaten
1 1/2 cups (6 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded Cheddar cheese
1/2 cup finely chopped onion
1 (7-ounce) jar roasted red peppers, drained and chopped
1/2 cup (2 ounces) crumbled feta cheese


Unfold pastry sheet onto a lightly floured surface. Roll into a 13" square. Place in a lightly greased 9" deep-dish pieplate. Fold edges under, and crimp. Prick pastry lightly with a fork. Freeze at least 15 minutes to make pastry firmer. Bake pastry at 400° for 12 minutes. Let cool on a wire rack.

Reduce oven temperature to 350°. Cook spinach according to package directions. Squeeze spinach between several layers of paper towels to remove excess moisture. Combine spinach, cream, salt, 1/2 teaspoon pepper, and eggs, stirring well.

Sprinkle mozzarella and Cheddar cheeses and onion into pastry shell. Add spinach mixture. Top with red pepper; sprinkle with feta cheese. Bake, uncovered, at 350° for 55 minutes or until set. Cover loosely with aluminum foil, and let stand 30 minutes before serving.

Note: You can use 1/2 (15-ounce) package refrigerated piecrusts instead of puff pastry in this quiche, but it won't be as flaky.

Created date

October 2003