This turned out to be delicious, so I better write it down. I intend to try the croissant crust on a fruit pie – quite tasty, and very convenient.

1 can refrigerated croissant rolls
1 bunch of spinach (or 1 10-oz package of frozen spinach), rinsed and chopped
4 green onions, chopped
olive oil
3 cloves garlic, finely chopped
3 eggs
1/3 c cream
1/2 pkg (4 oz) cream cheese, at room temperature
about 3/4 c finely grated cheese, pressed (that is, not completely fluffed up. about like brown sugar, if you know what I mean) – I used about 1/3 smoked cheddar and 2/3 parmesan
salt, pepper

Preheat oven to 425F. Line a 9-inch pie pan with the croissant dough, squishing to seal the seams. The dough will get pretty dark around the edges; you may want to cover with foil. Don’t cover the middle of the quiche with foil, regardless, or you’ll prevent tasty browning.

Saute the garlic, green onions, and spinach in olive oil for a few minutes over medium-high heat, until the spinach has turned dark green and has released some of its water. Remove from heat.

Beat the cream cheese in a blender, adding the eggs and cream, until all the cream cheese is blended in. Be sure to scrape the sides of the beating bowl.

Mix the spinach mixture, cheese, and salt and pepper into the egg mixture. Pour into the pie pan, set on a cookie sheet, and bake for 25-30 minutes, or until the center of the quiche is just set, plus about 2-3 minutes. Let the quiche cool for 10 minutes to finish setting. The center should be thick but just a bit moist.