Mmmm … how about some ham, swiss & mushroom puff pastry quiche?
Sure!
This is easier than a regular quiche, requiring no milk (sour cream instead — mmm!) and it cooks quicker. It is so stunningly attractive that your friends and family will gasp with amazement!
Makes 8 servings.
Preheat oven to 400 degrees fahrenheit
INGREDIENTS:
2 sheets frozen puff pastry (one 17.3-ounce package), thawed
1 cup diced ham
2 cups coarsely grated (or diced) Swiss cheese
2 cups sliced mushrooms
2 large eggs
1 tablespoon chopped fresh rosemary
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup sour cream
PREPARATION:
Unfold 1 pastry sheet on each of 2 baking sheets. Top with ham, cheese, and mushrooms, leaving 1/2-inch plain border.
Whisk eggs, rosemary, pepper, salt, and nutmeg in bowl. Whisk in sour cream.
Spoon egg mixture over toppings on each pastry.
Bake until pastries are puffed and golden and toppings are set, about 25 minutes. The borders puff up beautifully to keep the filling in place.
Mine is in the oven right now, and it smells like heaven. I am making half the recipe, reserving my second sheet of puff pastry to make almond twists, from a recipe on the can of almond paste, when the quiche comes out of the oven. I have not made the twists before. If they work out well, I’ll post the recipe.
The puff pastry quiche recipe comes from those ever helpful folks over at Epicurious.
(Photograph courtesy of The Library of Congress; TITLE: “Share The Meat” recipes)
