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2 strips thick sliced bacon diced
2/3 cups white or red potatoes, cubed
1/3 cup onion, diced
1/3 cup roasted red peppers, diced
1/2 tsp. minced fresh rosemary
1-1/2 cup fresh spinach
Salt and pepper to taste
2 oz. cream cheese, softened
3 eggs
1/4 cup milk
1/4 cup Gruyère or Swiss cheese, shredded
1 Tbsp. all- purpose flour
1/2 tsp. kosher salt
1/8 tsp. cayenne pepper
1 sheet purchased puff pastry, slightly thawed
1 egg beaten with 1 Tbsp. water
Preheat the oven to 400*F. Coat flour 4" quiche pans with removable bottoms with nonstick spray and arrange on a baking sheet.
Fry the bacon in a large sauté pan over medium high heat until crisp, drain on a paper towel lined plate. Pour all but 1 Tbsp. drippings and return pan to burner. Add potatoes, onion, peppers and rosemary cook covered until potatoes are tender about 8 minutes. Stir in spinach, reserved bacon, salt and pepper, set filling aside.
Beat cream cheese in a bowl with a hand mixer then blend in eggs. Add milk, cheese, flour and seasonings, beat to blend.
Roll pastry on a lightly floured surface into a 12" square. Cut into four 6" squares, then lightly press 1 square into each prepared pan. Spoon about 1/3 cup potato mixture into each pan, then pour about 1/3 cup egg mixture on top.
Fold corners of dough onto filling, brush with egg wash and bake until crust is browned and filling is set about 20 to 25 minutes. Let stand for 5 minutes before unmolding.
Makes 4 servings
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