Quick Veggie Quiche
Ingredients
- 1 sheet cold puff pastry
- 4 oz havarti cheese (or any cheese of your liking)
- handful of salad greens (preferably baby spinach or pea tendrils )
- ½ cup milk
- 6 eggs
- salt & pepper (to taste)
- 2 tbsp fresh thyme (stripped from stems)
- 1 roma tomato (sliced)
- 6 stalks asparagus
- brie (for garnish)
Directions
- Preheat oven to 400°F
- Lightly grease an 8- to 9-inch pie dish
- Roll out puff pastry to fit into pie dish
- Lay or sprinkle Havarti cheese on puff pastry and add a handful of salad greens
- In a bowl, whisk together eggs and milk
- Add fresh thyme to eggs and season with salt and pepper
- Pour eggs over salad greens and Havarti
- Lay tomatoes and asparagus on top of egg mixture
- Bake until eggs are set and crust is golden brown. About 20-30 minutes
- Garnish with fresh Brie
Veggie quiche is usually my go-to when I’m wanting to throw something together quick. I usually keep puff pastry in the freezer just for the occasion! Traditionally, it would contain just about whatever I had on hand that was ready to turn over, but the combination in this one needed to be recorded!
If you’re using frozen puff pastry, make sure it is completely thawed before using. Lay it flat and form it into a pie tin. Layer in your cheese. I chose to use Havarti because it’s silky and soft – it also has bold flavor that pairs great with vegetables. Next, in a bowl whisk together eggs and milk.
Add fresh thyme and season with salt and pepper. Throw a handful of salad greens into the pie tin and then pour in the egg mixture. Finally, to finish the veggie quiche, lay in the tomato slices and asparagus. Bake at 400° Fahrenheit until the pastry crust is golden brown and the eggs are set.
Once finished, top with some pea tendrils and fresh Brie.
Leftovers tend to store well in the fridge for a couple days. This same recipe can be used for mini quiches by cutting the pastry and using a cupcake pan. Simply let them cool, toss them in a freezer-proof container and then pop them in the microwave when you’re ready to eat. And feel free to change any of the add-ins! John likes to have his with cheese and bacon or ham – his version of quiche lorraine. Enjoy!