1. It can be made in advance
2. It is an easy and cheap meal that allows to sneak in a healthy amount of vegetables
3. My kids love it
And here is what you need:
1 package of frozen puff pastry
Before you start chopping the ingredients take out the puff pastry to thaw.
Heat up a large non-stick frying pan; add the bacon and sear a bit; turn down the heat; add leek and carrots until they are getting tender.
Butter a <a abp="62" data-cke-saved-href="http://www.morethankitchen.com/product/7006370370" href="http://www.morethankitchen.com/product/7006370370" target="_blank" title="Kaiser LaForme Plus 10" springform"="">10″ springform and lay out one sheet of puff pastry in the bottom. Divide the other sheet into 3 (that’s how it’s folded) and built a wall around the sides. You need to pull a bit to cover everything. Now fill the bottom with the vegetables. Whisk the eggs with the cream, add the cheese and spices to taste. Pour over the vegetable filling. Now fold the sides over as far as possible. It will not cover the whole pan. Be creative in how to make it look pretty (not my strong suit).
After about 35 minutes at 375F in the oven your quiche is done. (10 minutes later there is no quiche left, I had to fight to get these pictures and as you can see, I wasn’t fast enough to get one of the whole quiche!)
Tip: I like to use leek and carrots but just about any vegetable will do-- just don’t use too many tomatoes, they contain too much water so the quiche gets a bit too liquid… Zucchini and red pepper are very tasty too.
So what do you think of this recipe? Fast, easy, and loved, right?
Leave a Comment: