Puff Pastry Quiche
Our kitty Tattoo turned 20 years old a month ago. That’s the equivalent of 96 in human years. Way to GO Tattoo!
About 10 days after she turned 20, she woke up blind. I took her to the emergency room vet. He thinks her blood pressure spiked in the night for some reason. He checked and found one retina totally detached and the other one is about 15 percent connected. He doesn’t think she can see a thing. Good thing we downsized from the huge house to a 1,300 square-foot apartment. She has the place pretty well memorized and is adapting to her blindness pretty well. I am hopeful...
Puff Pastry Quiche
I serve this with a side of crispy, oven bacon. LOVE it for brunch or even dinner. It’s easy to assemble and comes out of the oven in short order. And the leftovers heat nicely. Puff pastry is definitely carbs. You should be at the point where your weight is stable before you venture into this kind of entrée. There are fewer than 20 grams of carbs in the whole sheet of pastry and plenty of butter. So, if this is six servings that’s really not bad at all!
1 sheet of puff pastry. Take it out of the box and let it sit on your counter to thaw for a few hours before unfolding it.
1/2 cup of whipping cream
4 large eggs
Sea salt and pepper to taste
1 1/2 - 2 cups of diced veggies. I use things like onion, bits of broccoli, cherry tomatoes cut in quarters, diced bell pepper, etc. Just clean out the veggie drawer. The amount you use depends on how big the pieces are. You can basically eyeball it.
1 cup of shredded cheese. I vary this from cheddar, to Gruyere, Swiss and even pepper jack. You choose.
Preheat oven to 400 degrees.
Take out your pie pan. Unroll the puff pastry and lay it in the pan. You can fold over the edges that are hanging off so it all lays within the rim of the pan. You’re putting a square sheet in a round pan so just work with it.
Next, get out a bullet blender or you can do this in a bowl too. Put in the cream and eggs. Add salt and pepper. Blend for 10 seconds or so to get it fully fluffy.
Take your cut veggies and spread them in the bottom of your crust. Spread on half of the cheese. Pour the egg mixture over. Then layer on the last bit of cheese.
Place the filled pie pan on a cookie sheet before putting it in the oven. That way if anything bubbles over a bit it doesn’t burn on the bottom of the oven. This doesn’t happen often. It’s just an “insurance policy”.
Bake for 25 to 35 minutes. The quiche is done if the eggy middle doesn’t jiggle. You can also check it with a sharp knife. If the knife comes out clean that’s another indicator that it’s done.