This dish is a perfect blend of flaky pastry, creamy filling, and vibrant vegetables, creating a delicious and visually appealing centerpiece for any meal.
1 cup shredded cheese (cheddar, Gruyère, or a mix)
1 cup chopped vegetables (spinach, bell peppers, or mushrooms)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon fresh herbs (thyme or chives), chopped
Extra shredded cheese for topping (optional)
Chopped fresh herbs for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C).
Roll out the thawed puff pastry on a lightly floured surface. Using a rolling pin, ensure it’s about 1/8 inch thick. Gently fit the pastry into a 9-inch pie plate, trimming any excess pastry hanging over the edges. Poke the bottom with a fork to prevent bubbling.
Place the crust in the preheated oven for 10 minutes, or until it is lightly golden. Remove it from the oven and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, garlic powder, and chopped herbs until well combined. Stir in the shredded cheese and chopped vegetables, ensuring an even mix.
Pour the creamy quiche filling into the pre-baked puff pastry crust, spreading it evenly. If desired, sprinkle additional cheese on top for a cheesy finish.
Return the filled quiche to the oven and bake for 25–30 minutes, or until the filling is set and the top is golden brown. You can check if it’s done by inserting a knife in the center; it should come out clean.
Allow the quiche to cool for about 10 minutes before slicing.
