SMOKY WILD RICE SPINACH QUICHE
  • puff pastry
  • 6 oz cream cheese
  • 2/3 cup half and half
  • 6 eggs
  • 1/2 - 3/4 cup cooked, dry roasted wild rice
  • 10-12 oz fresh or frozen chopped spinach (if frozen, thawed and drained
  • 1/2 cup smoked cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 3/4 cup onion, diced, red or green
  • 1/4 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. garlic peppercorn seasoning

Preheat oven to 425 degrees.  Place puff pastry in pie plate and trim.  Beat cream cheese in medium bowl until smooth.  Gradually beat in the the half and half and the eggs. Mix in the remaining ingredients.  Pour mixture into prepared crust.  Bake until crust is golden and flaky and filling is set.  Cool for 5 minutes before serving.