Breakfast for Dinner



Since being in quarantine, I feel like all I do is cook and then clean up. How about YOU?

Let's keep dinner easy tonight and make a quiche. It is full of protein and you can have the leftovers (if there are any) for breakfast tomorrow! Sorry the photo is from a fall buffet! You will forgive me right? I figured it is better to see it!


Here is the recipe:

½ package Pepperidge Farm puff pastry, thawed

4 ounces ham, diced

1 3/4 cups heavy whipping cream

6 large eggs

1 cup shredded Gruyere cheese (or whatever melty cheese you prefer)

Salt and pepper to taste

Preheat the oven to 375 degrees.

Grease a pie plate or quiche dish. Roll out the puff pastry and lay it in the pan. Fold the edges under that extend past the top of the pan. Crimp the edges between your thumb and first finger. Prick the bottom and sides all over with a fork. Line the pastry with parchment paper and place pie weights or rice in the bottom to weigh it down.


Bake for 8 – 10 minutes until the edges look lightly browned. Remove from the oven and let it sit with the weights for an additional 10 minutes

Whisk together the eggs and cream, season with the salt and pepper.

Remove the parchment and weights from the dish. Sprinkle the ¾ of the cheese and the ham on the bottom of the crust. Pour the egg mixture into the crust. Sprinkle the remainder of the cheese on top.

Place the dish on a cookie sheet and bake about 40 - 45 minutes or until the center is set and a knife comes out clean.



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