“Puffy” Quiche

What’s a girl to do when she wants to make a quiche and needs a crust?

Get out the flour and mixer and make a homemade pie crust? I think not. Since I use store bought pie crust for my quiche, the thought of actually making my own crust seemed like way too much work. #sorrynotsorry

But I did have some store-bought “puff pastry” on hand. So I googled this to be sure and of course I found out that I was not the first person to wonder if puff pastry could be used for quiche.

I think my concerns were about the bottom crust – would it be soggy? And since I never put a top crust on my quiche what would I do with the second pastry sheet from he package? I decided today my crust would have a top.

So I sautéed some onions, peppers and Italian sausage for the filling while I blind baked the bottom crust. I do this with my pie crust too. I simply “dock” the bottom with a fork and bake for about 10 mins to set the bottom crust and avoid a soggy bottom.

I added some “Somerdale” sweet red cheddar cheese chunks, a dash of dried Italian seasoning and the standard eggs/whole milk mix and poured the whole thing in. Next I laid the top square on. It’s a little messy where I had to repair the seams from unfolding it roughly and of course those specks are just some Italian seasoning. I figured I was being clever by scoring the dough into serving squares. (plus I was worried the whole thing would puff up into the roof of the oven if I didn’t!)

 

Standard Baking protocol – 40 mins at 400 degrees and voilà!

 

 

P.S. pronounced “best quiche ever” by the hubby!

Advertisements

Talk to me!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s