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Quiche is a french dish made mainly of eggs, milk or cream, cheese and basically anything else you would like to add, baked in a pie crust.
I decided to give up meat a few months ago and I'm always looking for ways to get more veggies into my meals so I thought it would be great to make a veggie quiche! I chose this dish because I wanted something in the area of a pie but I was too lazy to make a pie crust so I decided to use some leftover puff pastry I had.
I wanted lots of vegetables in my quiche so I put in about 2 cups, you can use any amount you like. I sauteed onions, shredded carrots and zucchini, broccoli and cauliflower in some olive oil with salt and pepper.
I also don't like my quiches to be too eggy, so I used two eggs only, you can choose to make yours anyway you like.
You can add, take out, substitute almost anything in this recipe and it will still taste good!
1 sheet thawed puff pastry
2 cups cooked vegetables
2 eggs lightly beaten
1/2 cup sour cream
1/4 cup milk
1/4 cup Heavy Cream
3/4 cup gouda
1/2 tsp. salt
1/4 tsp. Black Pepper
2 Tbs. grated Parmesan
Preheat oven to 350 degrees F.
Roll out the puff pastry to fit your pie pan or mold. Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Set aside.
In a large bowl, combine the sour cream, cheese, milk, eggs, heavy cream, salt and black pepper. Mix well. Add the cooked vegetables and mix until combined. Place on top of uncooked crust and top with Parmesan.
Bake for approximately 40 - 45 minutes, until it's all puffed up and a knife inserted near the center comes out clean and crust is golden brown.
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