Annie's Cooking Club

Makes 4

Time: about 1 hour

2 strips bacon, diced

¼ onion, diced

½ t. rosemary

1 ½ cup spinach

salt and pepper to taste

2 oz. cream cheese, softened

3 eggs

¼ whole milk

¼ cup swiss cheese, shredded

1 T. flour

½ t. salt

1/8 t. cayenne

1 sheet puff pastry, slightly thawed

1 egg beaten with 1 T. water

Preheat oven to 400°

Fry bacon in a large sauté pan over medium-high heat until crisp.  Pour off all but 1 T. drippings and return pan to burner.  Saute onion and rosemary, until onion is soft.  Stir in spinach, bacon, salt, pepper, set filling aside. 

Beat cream cheese in a bowl with a hand mixer, then blend in eggs.  Add milk, cheese, flour, and seasonings.  Beat till blended.

Roll pastry on a lightly floured surface in to a 12” square.  Cut into four 6” squares, then lightly press 1 square into an individual quiche pan (or similar 10 oz. oven-proof cup). 

Put in ½ cup of spinach mixture into each pan, then pour about 1/3 cup of egg mixture on top. 

Fold corners of dough onto filling, brush with egg wash, and bake until crust is browned and filling is set, 20-25 minutes.  Let stand 5 minutes before serving.