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Parmesan Spinach Quiche

Parmesan Spinach Quiche

Parmesan Spinach Quiche with Warm Tomato Garlic Compote - this shortcut recipe uses ready-made frozen puff pastry, making it easy to get into the oven in mere minutes.
Course Breakfast/Brunch
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Barry C. Parsons

Ingredients

  • 1 lb sheet about 1/2 of frozen puff pastry (about 10 -12 inches square)
  • 8 eggs
  • 1/3 cup finely grated Parmesan Cheese
  • pinch salt and pepper to season
  • 1/3 cup milk or whipping cream
  • 1 cup chopped fresh spinach you can use frozen but squeeze out any excess liquid before chopping

For the tomato compote

  • 1 tbsp olive oil
  • 2 cloves fresh garlic minced
  • 4 tomatoes diced large
  • salt and pepper to season
  • 1/2 tsp honey

Instructions

  1. Preheat oven to 375 degrees F
  2. Lightly grease an 8x8 inch baking dish. Place the pastry into the dish so that it goes evenly up all sides.
  3. Whisk together the eggs, Parmesan cheese, salt, pepper and milk.
  4. Stir in the spinach and pour into the prepared pastry. Bake for 30-40 minutes or until the pastry is golden brown and the centre of the quiche is firm. Serve immediately with the warm tomato garlic compote.

To prepare the tomato garlic compote

  1. Heat the olive oil over medium heat in a small sauté pan.
  2. Add the garlic and sauté for only a minute or less to soften but not brown the garlic.
  3. Add the diced tomatoes, salt and pepper.
  4. Sauté together for few minutes until enough liquid reduces off to give the compote a thick chunky consistency. In the last minute or so , add the honey. Serve warm over the baked quiche.