Prep time: 15 minutes

Cook time:

Process:

• 1 sheet puff pastry
• 6 large eggs
• 1 shallot diced
• 2 garlic cloves minced
• 2 cups fresh spinach
• 1/3 cup whole milk
• 1/2 cup sharp cheddar cheese (additional 1/3 cup needed for top)
• 1 tsp oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp. neutral oil

Process:

1. Preheat the oven to 425 degrees F and grease a pie plate with some none stick cooking spray.
2. Place the puff pastry into the pie plate cutting off any excess dough.
3. Place aluminum foil over the top blind bake using pie plates (I used dried beans) for 12 minutes.
4. In a small skillet add in the neutral oil as well as the shallots. Keeping the heat on medium high cook the shallots until softened (about 3 minutes) stirring often.
5. Add the minced garlic and cook until fragrant.
6. Add in the spinach and season with salt and pepper. Cook until the spinach wilts and then set aside.
7. In a large mixing bowl add in the eggs and mix to break the yolks apart.
8. Add in the whole milk and mix.
9. Add in the cooked veggies and 1/2 cup sharp cheddar. Season with oregano, garlic powder, salt and pepper. Mix well to combine and pour into the baked puff pastry. Top with the remaining 1/3 cup of cheese and bake for 20-25 minutes.
10. Let the quiche sit for a few minutes before cutting in. Plate, serve and ENJOY!