Veggie Quiche

Truth is, a million ways to make quiche. It really can include any ingredients you have around the house, bacon, ham, sausage, any fresh veggies, any type of cheese. Your options are endless. So whatever you have feel free to use. One confession I have is my love for puff pastry. If I could somehow weave it into every meal, I would. For the record, I wouldn't run off to your grandma telling her you used puff pastry, as she might want to slap you on the wrist, for breaking the rules. But there is something about a pie crust with quiche, that I really don't feel it does its job. I like the puff pastry because it adds a buttery, flaky thick crust, that really makes it self known in this recipe. Allow yourself to be the judge.

Here is what you'll need:

8x9 inch lightly greased pan

1 thawed sheet of puff pastry (mending all thin areas to ensure no leakage while it bakes)

1 cup of small chopped broccoli

1 cup of rough chopped spinach

1 cup medium cheddar cheese

1 cup of Parmesan cheese

2 minced garlic gloves

1 tablespoon ground pepper

1/2 tablespoon kosher salt

6 whisked eggs

Preheat your oven to 400 degrees

First, nicely place your puff pastry into the pan so it almost falls in naturally. lightly form it but, not aggressively, allow it to be somewhat loose.

Mix both cheeses together, and spread a thin layer across the bottom of the pastry dough.

Next adding a layer of all the broccoli, then half the spinach spread out evenly.

Add another thin layer of cheese.

To your whisked eggs add the garlic, pepper, and salt. Our the egg mixture evenly over the veggies and cheese. May have to shake the pan a bit to balance it out

Finally you will add the left over cheese and spinach evenly over the top.

Place in oven and cook for about 30 or so minutes, until the center poofed up,  firm and doesn't jiggle when you shake the pan.

Allow to cool for 20- thirty minutes, and serve. Store in fridge if you have left overs.

Its just as simple as that.