This is a combination of a few of my favorite quiche recipes. I love the ease of the Gourmet Cookbook's use of puff pastry and creme fraiche.
THE Spinach Quiche
Emily Clyde Curtis
1 sheet frozen puff pastry, thawed
6 large eggs
2 (10-oz) containers creme fraiche This can be pricey, so I make my own. 4 T buttermilk added to heavy cream so it equals 2 cups total in a mason jar, mix well. Leave the jar at room temperature for 24 hours. Then, refrigerate and use within 10 days.1/2 t salt
1/8 t freshly grated nutmeg
10 ounces frozen spinach, thawed with excess water removed I put mine in dishtowel and wring out the spinach1 c grated Gruyere cheese
Preheat oven to 375.
Roll out puff pastry and trim it to fit in quiche pan (I just use a regular pie dish).
Whisk eggs, creme fraiche, salt and nutmeg until smooth. Add spinach and gruyere until all combined.
Bake for an hour. The quiche is usually getting brown on top but hasn't quite set yet. Cover with tinfoil when the crust and top are golden and continue to bake until the quiche doesn't jiggle (much) when you shake the pan.
Serve warm or at room temperature.