Elegant Puff Quiche

Today started out nice.  The early morning was warm and dry but by 9 a.m., the winds changed.  It became dreary, cold, and rainy.  On days like these, I like to see what ingredients I have in the house and I try to transform them into something special.  I came up with this quiche.  I call it elegant because it is entertaining worthy.  It is one of those dishes that guests would think you slaved over but this came together in a very short amount of time.  Because I used what I had on hand, my measurements will be approximates so don't get caught up on them.  If you want to use a little more of an ingredient or switch a similar ingredient, I'm sure it will be just fine. 

My ingredients:
1-9"tart pan with a removable bottom, sprayed with cooking spray
1 sheet of puff pastry (thawed in the refrigerator)
2 tablespoons of butter
1/2 of a red onion, diced
1 cup of chanterelle mushrooms, torn
2 cups of Swiss chard & spinach mix, rough chopped
1/3 cup chopped parsley 
1 garlic clove, minced 
1 Tablespoon of dried dill
1 teaspoon of dried oregano
Zest of 1 lemon
Salt & pepper to taste
Juice of 1/2 lemon
3 eggs
1 cup heavy cream
Pinch of nutmeg
Soft goat cheese

On a lightly floured surface, I laid out my puff pastry sheet and carefully rolled it out so that it would cover the entire tart pan.  Make sure to use a light hand when rolling it out.  It won't take much.  Then I placed the puff in the tart pan making sure it came up and over the sides.  Gently, I lifted the sides so that they would fall into the bottom.  Don't stretch or push them in.  You want them to just rest in the pan. Then place the pan with the puff back in the refrigerator until ready to fill.

In a sauté pan, heat 2 tablespoons of butter over medium heat.  Add the diced onion and the mushrooms (any mushrooms would be delicious).  Once they begin to soften, add the greens (all spinach or even kale would work here), parsley, garlic, dill oregano, lemon zest, and lemon juice.  Continue cooking until the mushrooms are soft and the greens have wilted.  Season with salt and pepper.  Remove from the pan and let cool for about 10 minutes.

While you are waiting, preheat the oven to 425 degrees.  

Now measure 1 cup of heavy cream into a measuring cup. You really need cream to add richness to the quiche but if you only had 1/2 cup of cream you could add 1/2 cup of milk or half and half and it would still work.  Straight milk would not.   Add the 3 eggs to the cream and a pinch of nutmeg and whisk together.  

Take the tart pan out of the refrigerator and place it on a baking tray.  Spread the mushrooms and greens evenly all over the bottom of the puff in the tart pan.  Next pour the whisked eggs, cream, and nutmeg mixture over the mushrooms and greens.  Dollop pinches of soft goat cheese (feta would be an alternative) on top of the entire mixture.  Trim off any overlapping puff pastry so the tart has a nice edge.  Place the pan in the oven and cook for approximately 25 minutes.  You will know it is done when the puff around the edges are browned and the quiche is puffed up.  The quiche will sink back down as it cools.  

Eat it warm or cold.  Enjoy!