Fluffy Quiche baked into a buttery puff pastry crust.
Today’s recipe is great for any meal of the day – breakfast, lunch or dinner, and can be made ahead for easy summer entertaining. Make it for Father’s Day and fill it with whatever you want – it’s a flexible base recipe that works in many ways!
I needed an easy lunch to feed some friends, and was leaning toward a frittata, but wanted something a little more special. I also didn’t want to spend time making a crust from scratch, and figured I’d see if I could make puff pastry work as a base for what ended up being a really easy trick! If you have worked with puff pastry before, you know it’s forgiving, and more importantly, DELICIOUS!
Some great things to serve along side this dish are prosciutto wrapped melon, a green salad, or chopped tomatoes tossed with basil, lemon and olive oil. Have fun with the fillings – this works with whatever you have lying around!
Puff Pastry Quiche
Ingredients
- 2 Tbsp olive oil
- 1 4 oz package diced pancetta
- 1/2 yellow onion, diced
- 3 oz chopped baby spinach
- Kosher salt and freshly ground black pepper
- 9 large eggs
- 1 1/2 cups half-and-half, or whole milk
- 3/4 cup sour cream
- One 17.3-ounce package 2 sheets frozen puff pastry, thawed
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees.
- In a skillet over medium-high heat, add the olive oil and sauté the onion with the pancetta cooking until the onions are softened and the pancetta has crisped a bit. Add the spinach, stirring to wilt, then remove from the heat to cool a bit.
- In a large bowl, whisk the eggs, half-and-half, sour cream, salt and pepper.
- Spread each sheet of puff pastry on a floured surface, and using a rolling pin, stretch the pastry about an inch in each direction. The goal is to make the pastry wide enough to go up the sides of a 9 x 13 baking dish. You will end up using about 1 1/2 of the 2 sheets in total. As you place the pastry in the dish, push the edges up to form a crust that will hold the egg mixture. You will need the second piece to complete this, and can simply press the sheets together to form a light seal. Discard the leftover, or save for another use.
- Top the pastry with the shredded cheddar cheese, then the sautéed onion mixture, and finally fill the dish with the egg mixture. Cover with tinfoil. Carefully transfer the dish to the oven, and baked covered for 20 minutes. Remove the foil, and bake for another 20-25 minutes until the filling has set and the pastry is golden on the edges. The eggs will look very runny when you remove the foil - don't worry - it will all work out!
- Allow to sit for 10 to 15 minutes before serving. Top with lightly dressed arugula salad, or chopped tomatoes with basil.
Notes
