Spring Quiche
This easy-to-make dish is filled with the flavors of spring and is beautiful enough for entertaining. This recipe serves 3-4, but use a full sheet of puff pastry and double the rest of the ingredients for a quiche that will serve 6-8.
Servings: 4
- 2/3 sheet of puff pastry thawed
- 4 eggs
- 1/2 cup greek yogurt I used 2%
- 1 small clove garlic minced or pressed
- 5-6 leaves of basil torn
- 1 TBSP chopped fresh dill
- 1/2 small zucchini peeled lengthwise using a vegetable peeler to create long thin ribbons
- 1/2 cup quartered artichoke hearts
- 1 handful baby spinach
- 1/4 - 1/3 cup crumbled goat cheese optional
Preheat oven to 400 degrees.
Roll out puff pastry on a lightly floured surface and place in an 8 inch springform pan.* The dough comes in a square shape, so you may need to cut off the extra dough at the corners and use it to "patch" areas around the sides of the pan.
Whisk together eggs, yogurt, garlic and herbs and pour over puffed pastry.
Place zucchini, artichokes and spinach into egg mixture and sprinkle with goat cheese (if using).
Place in oven and cook for ~20 minutes until eggs are set.
Serve immediately or allow to cool if you prefer your quiche at room temperature.
*You could also use a regular round pie or cake pan, but I like the presentation that results from the use of a springform pan.
Adapted from Super Glue Mom