Easy Puff Pastry Quiche

Easy Puff Pastry Quiche

Back in my former life as a pastry chef, puff pastry was a weekly task it was fun to make, but it requires a serious number of hours to make. As far as my baking bucket-list goes, I think I can cross off puff pastry.

Puff Pastry Quiche is a simple and scrumptious quiche that is full of ham, cheese, eggs, and broccoli. The best trick of this recipe is the puff pastry! I dont know about you, but I adore brunch but I dont like the time it takes to make it. So this quick brunch recipe is absolutely perfect!

That is one of the reasons I absolutely love working with puff pastry! Theres no prep, ingredients to get together, and no wait. Just unwrap, put into the pan or dish you are using and you are done!

If you are looking for additional brunch recipes, I have a few that you might really enjoy. Like my Donuts made from canned biscuits; these are a total game changer for fresh donuts in the morning! Another easy and quick recipe is my Apple and Cinnamon Pancakes! And my recipe for Cheese Danish is simple and delicious.

Step 6: Pour the egg mixture into the dish in a circular motion so it will fill in around the ingredients right away, be sure not to overfill your dish, leave about an inch at the top of unfilled crust space.

No, not for quiche. You can, however, if you prefer. To blind-bake the pastry, place into the baking dish, lay foil or parchment paper over the crust and add dry beans or rice to the top of the foil. Bake at 375 for approximately 10 minutes. Then continue on with your recipe.

Since brunch is more of a sit down and savor the food type of meal, savory and sweet is the way to go! To cover the sweets, you can put out recipes like breads, pastries, scones, and muffins. For savory dishes, foods like casseroles, frittatas, and hash. Another fun idea for brunch are biscuits and homemade butter.

What kind of cheese to use in puff pastry?

Cut each sheet into 12 squares, and place them into a muffin tin thats been sprayed with non-stick spray. Add a few spoonfuls of the quiche filling to each cup, brush with a little egg wash or just dip into the quiche in the cup with a pastry brush to save an extra egg.

Instructions. Preheat oven to 400F. After defrosting your puff pastry sheet, roll it out on a lightly floured surface until the cupcake pan fits over it. Mark the dough where it needs to be cut to make 12 equal size squares. Cut the dough and pierce holes in it with a fork. Repeat with the other sheet of puff pastry.

Make Puff Pastry Quiche with Bacon, Courgette Mozzarella into a Feast. I truly believe that you can make any dish into a proper feast! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion! Quiche can make a surprising but perfect addition to a Brunch Feast.

Add in spinach and let wilt for 12 minutes. Divide vegetable mixture between the 6 puff pastry cups and then top crumbled bacon and shredded cheese. Whisk three eggs with milk, salt, pepper, and cayenne. Pour egg custard into each mini breakfast tart, dividing equally. Fold puff pastry over the egg and potato cups.

Coat the bottom of a large skillet with oil and place over medium heat. Add mushrooms to skillet in a single layer. Cook until lightly browned, about 5 minutes. Add onion and saut until softened, about 5 minutes. Add garlic, spinach and dill, if using, and flip a few times, just until spinach is wilted, about 1 minute.

Place the eggs, milk, cream, chives, and both cheeses into a blender and pulse until mixture is blended. Use a small scoop to fill the mini quiche molds nearly to the top, then add a couple of shrimp and some crab, pressing gently into the custard mixture. Bake in a preheated 375 oven for 25 minutes.

For this recipe, I made mini quiche cups using Pepperidge Farm Puff Pastry as the crust. The filling is a mixture of tofu, broccoli, and sun-dried tomatoes. If broccoli isnt your thing, try a leafy green such as spinach or arugula.

If youve been reading my blog for a while, you probably already know that Im not a big fan of making my own dough. I love making quiches, tarts, and pizzas, but for some reason, I just have an aversion to making the crust myself. Ir tai, kodėl aš myliu pipirų ūkį pūkų tešlos tiek daug!

Aš nusprendžiau naudoti tai, ką aš liko iš mano vyšnių pomidorų, Mozzarella kamuoliukus ir vieną Zuchinni. Cukinijos atrodo graži, dont manote? Jūs galite gauti plonuosius gabaliukus, kaip naudojant trintuvą. Tai taip lengva.

Šis receptas yra labai paprastas ir universalus. Sukeiskite ingredientus ir smagiai! Jei jūsų kraštai yra pradžia į rudą ir jūsų quiche vis dar yra jiggly, uždenkite kraštus su folija iki jo visiškai virti ir tvirtai. Niekas nemėgsta jiggly kiaušinių, tiesa?


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