Carolina Quiche with Feta, Red Onion, Spinach and Cauliflower Carolina air, my niece, my sister, subway tile, white cabinets, my dream kitchen. I visited my sister in Columbia, South Carolina and her remodeled kitchen was begging to have an original Plated Color recipe created inside. Melissa has only made a quiche once, and I never have. The burden and stress of a new recipe is lifted when paired with a partner in crime in the kitchen. We looked and looked for the perfect recipe, but all fell a little short for our taste buds (and also what we had on hand, a gorgeous cauliflower). After feeling more confident about what a quiche even is (a baked tart with a savory filling thickened with eggs) and the general tips on making a good one, we decided on sautéed  red onion, spinach and cauliflower with fresh thyme & feta cheese. Lovers of bread and flaky crust, we used a pre-made puff pastry sheet to make things a little simpler (and allow time to enjoy our pear Bellini’s more!). It was such a fun experience to show my sister a behind the scenes look at how I food blog. Her help and extra set of hands was a relief and it spoiled me to truly focus on the food styling. I’m pretty sure I want an intern this summer to help me keep up!  My husband is looking like the only (un)willing candidate. + 4 eggs + 2 cups fresh spinach, chopped + 1 cup cauliflower, shaved + 1/4 cup red onion, sliced and sauteed + 3/4 cup organic feta, crumbled + 1 sheet puff pastry, thawed + 1 cup heavy whipping cream + fresh thyme sprigs, for garnish + salt and pepper

METHOD: 1. Preheat the oven according to the puff pastry package. On a floured surface, roll the pastry out, butter your quiche pan and place inside, gently. (We cut off the excess pastry but then during the pre-baking, it sunk and collapsed, so on try #2, we left the overhang, but trimmed it after fully baking). Place potatoes or dry beans inside the pan, so the pastry doesn’t raise/puff up too much. Bake for 10-15 minutes, or until the pastry doesn’t appear raw anymore. Remove the potatoes/beans and set aside to cool. 2. While the pastry is pre-baking, chop all vegetables & set aside. 3. Saute the sliced red onion in a skillet on medium to high heat with organic, non-salted butter until browned. Set aside. 4. Mix 4 eggs and heavy whipping cream together. 5. Layer the bottom of the quiche with the feta cheese. Next, add the chopped vegetables and then pour in the egg and cream mixture, evenly dispersed. 6. Top with sauteed onions, fresh thyme springs, and salt & pepper. 7. Bake in the oven at 425 degrees for about 20-25 minutes, or until the top is slightly browning. To test, insert a knife, and it should come out clean from the center. Let cool before serving. Top with more finely chopped thyme leaves and feta.

We enjoyed our quiche with Pear Bellini’s. Simply mix pear nectar with sparkling wine! The quiche could easily be made ahead of time for a brunch you are hosting, or brought over as a hostess gift or to a new mom! Quiche is one of my favorites foods to enjoy for breakfast, lunch or dinner. I’m so happy I am learning (slowly) how to make them.