Spinach Quiche

1/2 of a 17.3 oz frozen puff pastry (1 sheet)

10-12 oz frozen chopped spinach, thawed

1/2 cup roasted red pepper from a jar, chopped

4oz cream cheese, softened

5 eggs, lightly beaten

4 oz colby and monterey jack cheese, shredded

3t onion powder

1. Thaw pastry, using directions on box. On floured counter, roll out pastry to 12 inch square. Transfer to 9-inch pie plate or quiche dish; press into bottom and up sides. Trim, leaving 1/2 inch overhang.

2. Place spinach in colander and press out liquid.

3. In lg bowl, stir cream cheese until smooth; stir in eggs, shredded cheese and onion powder. Stir in spinach and red pepper.

4. Pour spinach filling into pastry. Bake at 375˚ for 30-35 min- until knife inserted near center comes out clean.

**Cover edges of crust with foil to prevent overbrowning**

Let stand 10 min before cutting.