If you’re like me, from time to time, you buy a package of puff pastry to make a special treat, use one sheet and then put the rest in the freezer, thinking you’ll bake something else with it someday.

And there it sits.

The good news is that frozen dough, if wrapped up nice and tight, is probably still good even if you bought it months ago. More good news: I’ve got a lovely quiche recipe from last year’s “Vegetarian Dinners in the Oven” by Rukmini Iyer that calls for one sheet, so you can use it to make a quick supper. (Side note: Puff pastry seems to be one of the few things I can count on finding in the freezer aisle during my recent coronavirus-social-distancing shopping trips.)

You can use fresh or frozen broccoli. Or, if you prefer another quick-cooking vegetable, such as asparagus, substitute that. Chopped spinach is an option as well, but cook it first to remove the moisture.

Feta works in this dish as well as the blue cheese recommended, but soft and/or fattier cheeses — even cheddar — do not. They might release too much moisture and oil that can soak into the pastry.

The recipe is vegetarian, calling for walnuts, which give the dish a meaty flavor and welcome texture.

Bonus: With the puff pastry, there’s no need to blind-bake the crust.

The sheets of frozen dough come in various sizes, so consider that as you plan to make the quiche. You’ll need to lay the pastry inside the pan and have it go up the sides enough so that the beaten eggs and vegetables have a shell for baking. That means the size of the pan may fluctuate slightly with the size of your pastry. For a 9-by-10-inch sheet of pastry, I used an 8-by-8-by-2-inch pan. The original recipe called for a 10-by-15-inch sheet of pastry and a “small, deep roasting pan.”

Along with the flavor and the ease, what I love about this quiche is how pretty it is. You pull it out of the oven and lift it from the pan using the parchment overhang. Then, peel the paper down and off to reveal an elegant-looking golden pastry rectangle with the vegetable-flecked eggs inside.

It’s attractive enough to slide onto a platter and cut at the table, if you’re craving a little loveliness at supper. A lightly dressed green salad makes it a complete, bright and nourishing meal.

— Adapted from “Vegetarian Dinners in the Oven” by Rukmini Iyer

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