Bacon/egg Pastry/mushrooms/ Spinach/ Roasted Red Peppers

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 slices thick-sliced maple bacon, diced
• 2/3 cup potatoes or 2/3 cup red potatoes, cubed
• 1/3 cup onion, diced
• 1/3 cup roasted red pepper, diced
• 1/2 cup mushroom, diced
• 1/2 teaspoon minced fresh rosemary
• 1 1/2 cups fresh spinach or 1 1/2 cups frozen spinach, well drained
• salt & fresh ground pepper
• 2 ounces cream cheese, softened
• 3 eggs
• 1/4 cup milk
• 1/4 cup gruyere or 1/4 cup swiss cheese, shredded
• 1 tablespoon all-purpose flour
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne or 1/8 teaspoon crushed red pepper flakes
• 1/2 sheet purchased puff pastry, slightly thawed (12 oz)
• 1 egg, beaten with 1 t water
• fresh fruit salad (depends on season)

Recipe

• 1 preheat oven to 400ºf.
• 2 coat four 4" quiche pans with removable bottoms with nonstick spray and arrange on a baking sheet.
• 3 fry bacon in a large saute pan over medium heat until crisp; drain on paper towel-lined plate.
• 4 pour off all but 1 t drippings and return pan to burner.
• 5 add potatoes, onion, peppers, mushrooms, and rosemary; cook covered, until potatoes are tender, about 8 minutes.
• 6 stir in spinach, reserved bacon, salt, and pepper; set filling aside.
• 7 beat cream cheese in a bowl with a hand-held mixer, then blend in eggs.
• 8 add milk, cheese, flour, and seasonings; beat to blend.
• 9 roll pastry on a lightly floured surface into a 12" square.
• 10 cut into four 6" squares; then lightly press 1 square into each prepared pan.
• 11 spoon about 1/2 cup potato mixture into each pan, then pour about 1/3 cup egg mixture on top.
• 12 fold corners of dough onto filling, brushed with egg and water mixture and bake until the crust is browned and filling is set, 20-25 minutes.
• 13 let stand 5 minutes before unmolding.
• 14 serve pastries with fresh fruit salad.