TRY SERVING SLAB QUICHE
A versatile dish for this busy season
When you are short of time during the holiday season you’ll want some fallback recipes for family and guests. This cheesy slab quiche from Sheet Pan Suppers Meatless by Raquel Pelzel is just what you need. It can be served warm or at room temperature and is just as happy on a brunch spread as it is at dinner or in the afternoon with tea. with thyme and spread into an even layer. Cover sheet pan with aluminum foil, crimping it tightly around the edges to seal, and roast the onions on the lower rack until they are soft, about 20 minutes. Uncover pan, stir, and continue to cook until onions are very soft, sticky, and golden brown, 15 to 20 minutes more. Sprinkle the onions with 1/2 teaspoon salt, move to a dish and aside to cool completely. Reserve oiled sheet pan.
2. Increase the oven temperature to 400 F. Lightly flour a work surface and lightly roll out puff pastry to the size of the sheet pan. Transfer pastry to sheet pan. With a fork, prick the dough all over, then place the sheet pan in the refrigerator while you make the filling. In a bowl, whisk whole eggs and egg yolks. Whisk in the milk and cream, and add remaining 1/2 teaspoon salt, and the pepper. Sprinkle half the Gruyère over puff pastry. Add onions in an even layer and then the spinach followed by remaining Gruyère. Pour egg filling over and crumble the goat cheese over the top.
3. Bake the quiche for 10 minutes. Reduce oven temperature to 375 F (190 C) and to bake until filling is set around the edges, 20 to 25 minutes. Turn broiler on to high and move quiche to top rack and broil until browned, about 1 minute. Serve warm or at room temperature.
Makes: 4-6 servings.