A quiche is the perfect item to share at a potluck because it is a satisfying, savory entrée large enough to feed a small crowd! It is a very forgiving dish as you can give or take any ingredient, making it as homely or ritzy as you like. I made this quiche for the WonderWorks potluck social this weekend and regretted it because I ended up wanting it all for myself. So if you plan on making this for some social event, I suggest doubling the recipe. You have been warned.
Afternoon Quiche
Source: adapted from Allrecipes and Williams-Sonoma
Ingredients
* 1/2 lb. frozen puff pastry, thawed
* 1 tablespoon vegetable oil
* 1 onion, chopped
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1/4 cup chopped olives, drained
* 5 eggs, beaten
* 3 cups shredded cheddar cheese
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
Directions
* Roll out the puff pastry into a 16-by-6-inch rectangle. Fit the pastry into a 14-by-4-inch tart pan. Cover with plastic wrap and refrigerate until cold, about 1 hour.
* Position a rack in the lower third of an oven and preheat to 400°F.
* Line the tart shell with parchment paper or aluminum foil and fill with pie weights. Bake the tart shell until the edges begin to brown, about 15 minutes. Carefully remove the parchment and weights and continue baking until the center is golden, 7 to 10 minutes more. Transfer the pan to a wire rack and let the tart shell cool completely, about 30 minutes. Reduce the oven temperature to 350°F.
* Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
* In a large bowl, combine eggs, cheese, olives, salt and pepper. Add spinach mixture and stir to blend. Scoop the blend into the prepared tart pan.
* Bake in preheated oven until eggs have set, about 45 minutes. Let cool for 10 minutes before serving. Serves 5 to 6.
