Vegetable Puff Pastry Quiche
LOADED VEGETABLE PUFF PASTRY QUICHE
We love a good quiche, who doesn’t? We love them even more when we don’t have to make the pastry! Go out and buy that stuff. It’s what it’s there for, gosh. Nobody has time for that, and if you do I call baloney.
I love broccoli and cheese. Even more so I like eggs with it. What better way to merry all of them together than to mix more vegetables and spicy hot sauce in the mix?
We love to garnish this dish with a load of halved cherry or grape tomatoes and sprigs of thyme. Ah, so fresh!
You don’t have to spend hours making that pastry. Use store bought, I do!
This is a really thick quiche. And we wouldn’t have our weekend breakfast brunches any other way!
LOADED VEGETABLE PUFF PASTRY QUICHE RECIPE
Ingredients
1 sheet thawed puff pastry
6 large eggs
3/4 cup heavy whipping cream
1 cup chopped broccoli
1/2 cup chopped baby bella mushrooms
1 bunch asparagus, chopped
1 tablespoon Worcestershire sauce
1 tablespoon tabasco sauce
1 tablespoon crushed red pepper
Salt and pepper, To Taste
1 tablespoon cajun seasoning
1 tablespoon cumin
1 yellow onion, diced small
1 cup shredded cheddar
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons fresh thyme
1/2 cup halved cherry tomatoes
Instructions
Preheat oven to 375°F. Lightly flour rolling pin and work surface rolling out the puff pastry to the 8" square dish pan. Make sure the pan is oiled or buttered. Tear off any overhanging dough. Meanwhile, in a large skillet, melt butter over medium-high heat with oil. Add chopped asparagus, broccoli and onion, all seasoning and herbs, and cook for 8-10 minutes. In a medium bowl, whisk together eggs, cream, Worcestershire sauce and tabasco. Add the cooked mixture and cheese to the puff pastry lined dish. Pour cream mixture over the cooked vegetables, and bake until center of quiche is set. About 40-45 minutes. Add a little more shredded cheese and sliced cherry/grape tomatoes to the top of each serving. Enjoy!
