Recipe developed by: Renée Kohlman from Sweetsugarbean
This quick and simple broccoli, ham and cheddar puff pastry quiche makes great use of a shortcut ingredient - frozen puff pastry. The crust is flaky perfection, and all of the work is done for you! This quiche is a delicious brunch favourite, easily customizable to whatever fillings you like.
Preheat the oven to 400°F. Lightly grease an 8x8-inch baking pan and line it with parchment paper, cutting it long enough to let the edges hang over the sides of the pan.
Unfold the thawed, yet very cold, puff pastry and centre it in the prepared pan. The dough should come up the sides of the pan so it can hold the quiche filling. You may have to trim some extra pastry from the corners and squish it on the sides to make them a bit higher.
Sprinkle the broccoli, ham and cheese evenly over the bottom of the pastry. Top with the green onions.
In a medium bowl, whisk together the eggs, cream, milk, mustard, garlic powder, salt, pepper, and red pepper flakes. Pour the egg mixture evenly over the filling.
Place the pan on the centre rack of the oven and bake for 35-40 minutes, until the pastry is browned and the centre of the quiche is slightly wobbly. Remove from the oven and let it cool for 5 minutes in the pan. Lift the quiche out of the pan using the parchment paper as handles. Garnish with parsley and serve.
Servings 4
Ingredients
Directions
Preheat the oven to 400°F. Lightly grease an 8x8-inch baking pan and line it with parchment paper, cutting it long enough to let the edges hang over the sides of the pan.
Unfold the thawed, yet very cold, puff pastry and centre it in the prepared pan. The dough should come up the sides of the pan so it can hold the quiche filling. You may have to trim some extra pastry from the corners and squish it on the sides to make them a bit higher.
Sprinkle the broccoli, ham and cheese evenly over the bottom of the pastry. Top with the green onions.
In a medium bowl, whisk together the eggs, cream, milk, mustard, garlic powder, salt, pepper, and red pepper flakes. Pour the egg mixture evenly over the filling.
Place the pan on the centre rack of the oven and bake for 35-40 minutes, until the pastry is browned and the centre of the quiche is slightly wobbly. Remove from the oven and let it cool for 5 minutes in the pan. Lift the quiche out of the pan using the parchment paper as handles. Garnish with parsley and serve.