Puff Pastry Quiche
Adapted from Pam Anderson’s Meatless Meals
BAH Note: Feel free to use just about any vegetable. Pam suggests sliced mushrooms, halved cherry tomatoes, thin asparagus, diced leeks, or even thawed frozen spinach.
- 1 sheet puff pastry, thawed
- 1 cup butter braised onions
- 2 eggs
- 1/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 cup sour cream
- 2/3 cup evaporated milk
- 3/4 cup grated cheese
Place oven racks in the top and bottom position and heat oven to 400 degrees.
Roll the puff pastry out on a lightly floured surface until it is just larger than a 1/4 sheet pan. Transfer the puff pastry to the sheet pan, trimming off any overhang, and docking the pastry all over with a fork.
Spread the butter braised onions, or vegetable of your choice, into a single layer on the pastry. Bake on the bottom oven rack for 10 to 20 minutes or until the puff pastry is golden brown.
While the puff pastry bakes, heat the evaporated milk until it is just warmed. In a separate bowl, use a fork to beat together the eggs, salt, pepper, thyme, and sour cream. Once the egg mixture is completely combined, stir in some of the warmed evaporated milk, about a tablespoon at a time, to temper the egg mixture. Whisk the rest of the evaporated milk into the egg mixture before pouring the egg and milk mixture into the puff pastry and evenly sprinkling the cheese on top.
Reduce the oven temperature to 300 degrees and place the sheet pan on the top rack. Cook for 20 to 25 minutes or until the egg filling is just set. Then set the oven to broil and allow the top of the quiche to brown for about 2 minutes.
Allow the quiche to cool slightly before serving.