Ingredients:
Fresh spinach
1-2 packs of frozen puff pastry
1 Onion
1 Bell Pepper
Mushrooms
6 eggs
Feta cheese
Bleu cheese
Shredded cheddar cheese
2-3 Roma tomatoes
Salt and pepper to taste (you probably won't need much, there's already a lot of flavor in this dish)
First, preheat your oven to 400 degrees. Place your pastry puff in a baking pan (I used a cast iron pan for this recipe). Heat in the oven for 10 minutes. Take out, and put aside. Turn oven down to 350 degrees.
While your oven is preheating, slice your onions and bell peppers and sauté them for about 10 minutes, then add your mushrooms. Cook veggies for another 10 minutes, then season to taste. Put this aside.
In a medium bowl, mix your eggs, bleu cheese, feta cheese, a cup of cheddar cheese and spinach together. Season with salt and pepper.
Take your baking pan with the pasty puff on the bottom, and add the mushroom/onion/bell pepper mix on top of the pastry puff. Slice your tomatoes and layer them on top of the veggie mixture. Then, pour your egg mixture on top the veggie and tomato layers. Top it off with shredded cheddar cheese.
Bake for 40 minutes or until the quiche is done in the middle. Check your quiche every 5-10 minutes if not done after 40 minutes.
*That's it! Easy, and straight to the point. Check the frozen bread aisle for the frozen pastry puff dough. It may seem a bit different for this recipe, but it's worth it!
-Let's eAt!
