Shelly's Recipe

SPINACH AND MUSHROOM QUICHE WITH PUFF PASTRY CRUST

Category: Quiche and Savory Tarts / Tartlettes

1 puff pastry sheet (use half of a 17-oz pkg, thawed according to pkg )
4 oz cream cheese, softened (use half an 8-oz pkg)
1/2 cup light cream
3 large eggs
1/2 to 1 tsp garlic powder
1 cup canned sliced mushrooms, very well drained
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
1 1/4 cups old cheddar cheese, shredded
3/4 cup freshly grated Parmesan cheese, divided
2 green onions, chopped (can use more)
Salt and fresh ground black pepper, to taste (I would start with 1/2 tsp each

Preheat oven to 400. Prepare a 9-inch glass pie plate.

Roll out the puff pastry sheet to an 11-inch square,then transfer to prepared pie plate; trim edges.

In a bowl beat the cream cheese until smooth. Add in light cream, eggs and garlic powder; beat until combined. Squeeze out any moisture in the spinach well using you hands before adding inches.

Add in all remaining ingredients including 1/4 cup Parmesan cheese; mix with a wooden spoon to combine. Pour into puff pastry crust. Sprinkle with about 1/2 cup grated Parmesan cheese (or to taste). Bake for about 25 minutes, or until the filling is set. Cool for 10 minutes before slicing and serving. Servings 4-6