Puff pastry, eggs, heavy cream, mayonnaise, cheddar, feta, salt, black pepper, paprika, spinach, onions, garlic, Brussels sprouts, butter, and fresh thyme.
sUBSTITUTE KALE OR SWISS CHARD IN PLACE OF SPINACH FOR MORE FLAVOR!
Melt butter in skillet and cook onions and garlic until translucent.
Add spinach and Brussels sprouts and cook 1 to 2 minutes.
Add the salt, black pepper, and paprika to the skillet and stir to combine.
Cook for 4 to 5 minutes until the sprouts are tender and the spinach is wilted.
Combine eggs, mayonnaise, and cream with salt and pepper.
Then whisk in cheddar and feta until combined.
Unfold or roll out the pastry and cut into 4 equal portions.
Brush 4 ramekins with butter or non-stick spray and set aside.
Put a piece of pastry into each ramekin then top with vegetables.
Pour the egg mixture over the top of the vegetables and add fresh thyme on top.
Bake the quiche for 45 minutes until golden brown and cooked through. Serve hot with additional fresh herbs!