1 frozen puff pastry sheet
1 large onion, chopped
10 – 12 oz of frozen spinach, defrosted and drained
3 TBSP flour
Salt and pepper
1 TBSP white or red wine
Egg or egg substitute for basting roll
You know when you make something that you just can’t stop eating? Well for me, this is the recipe! It’s a pasta salad with a zing to it that I love! Today, we served it at my cousin’s bridal shower and it was definitely a hit. It can be served hot or cold and lasts for a few days in the fridge (although it’s best served fresh).
Often mistaken as a frou-frou French concoction (it actually originates in medieval Germany), quiche gets a pretty bad rap sometimes. True, the word “quiche” often summons visions of snooty country-club women brunching with mimosas in hand, but, truth be told, quiche was an invention of convenience; an easily transportable food item enjoyed by the masses. Quiche gained especially wide popularity during World War II in England, due to its ease of preparation and its sparing use of meat, in favor of vegetarian ingredients.
Since we no longer ration ingredients in this country, quiche recipes abound, overflowing with pork products. But, quiche is versatile, so let’s try and change that. Quiches take very little prep time or experience. In fact, most of the prep work can be done in a blender, food processor, or whisked up in a bowl. With the convenience of ready-made pie crusts, what have you got to lose? Besides, who wouldn’t want pie for lunch?