10 ounces spinach
1 clove garlic
1 sheet frozen puff pastry (from 17 1/4 ounce package), thawed
6 large eggs
20 ounces creme fraiche
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 cup Gruyere and swiss mixture
Preheat oven to 375˚F.
Saute the spinach with a little olive oil and garlic. Place on paper towels to drain.
Roll out puff pastry on a lightly floured surface into a 13-inch square. Place the pastry in a pie pan and trim the pastry so that 1/4-inch of the pastry hangs over the sides.
Whisk the eggs in a medium bowl. Whisk in the creme fraiche, salt, and nutmeg until smooth. Pour the filling through a sieve into the pastry shell. Place the spinach evenly over the mixture. Then, evenly sprinkle the cheese over the spinach.
Bake until the center of the quiche is set, 50-60 minutes. Allow to set before serving.
Source: adapted from Joy the Baker