Why dirty a pie plate? Save time, make a crostata!

My morning started out really great, with a plan. Well, I think we all know how that turns out; the best laid plans…

Here was the plan: make coffee, make breakfast, take Talula to the park and walk. Coffee got made; move on to breakfast—the breakfast plan was to make these spinach pinwheel pastries from the back of the puff pastry box. The puff pastry had been in the refrigerator too long; it didn't look too good. But I’d already grated the cheese and mixed it with onion powder (the recipe called for green onions— didn't have any), defrosted and squeezed dry the spinach and cracked the egg and beat it. So I had to be like Winnie-the-pooh and think, think, think.  What to do with all these ingredients so not to waste them?  Make a quiche!

I’m not into perfect pie, it’s a beautiful thing when someone else does it, I simply can not do it, but a crostata I can make!

I threw all the ingredients for pie crust into the food processor, made the crust and put the cheese/spinach mixture in the middle, crimped the edges and them poured in the egg and milk mixture that went from one egg to five. Then I baked in 350° oven for 30 minutes. It came out great!

Now, I’m pretty sure I’m not the first person to make a quiche crostata, but for thinking on the fly, so I didn't waste food, I think I did good.

Florentine Crostata

(Also, I think the lesson here would be to check and make sure all you ingredients are edible before you start).