Store-bought puff pastry makes for a great shortcut quiche. Just add your favorite veggies, meat and cheese.
Preheat your oven to 400ºF. Roll out your sheet of thawed puff pastry on a lightly floured surface--enough to cover most of the dish you plan to use. Lay it on a pie dish, tuck any overhang and prick with a fork. Cover it with parchment paper and pour rice or baking stones in the well and par bake the puff pastry sheet for ten minutes.
In a medium bowl, lightly whisk the eggs and stir in the half and half.
Heat a skillet over medium hight heat. Add a tablespoon or two of olive oil and cook the onion for one or two minutes. Add the mushrooms and cook for three to four minutes followed by the bok choy. Season with salt, pepper and a few dashes of onion powder (optional). Add the already cooked bacon to the cooked vegetables and set aside.
Spoon the vegetable/bacon mixture into the par-baked pastry shell and add half of the shredded cheese. Pour in the egg/milk mixture (I like to give the liquid one last stir); you may have a little extra (see my note below). Add the remaining shredded cheese (I just set aside some of the raw vegetables to lay on top but this is optional) and bake for about 35 minutes or until the quiche is golden brown and mostly set. Serve warm.
Half and half: Depending on how much vegetable/meat filling you end up using and/or the size of your pie dish, you may have extra egg/milk mixture. You can use the lower amount to start and see how your crust looks after par-baking. The adjustment in the milk shouldn't affect the texture of the custard significantly.
Bacon: I used already cooked bacon for this recipe but if you're starting with uncooked, you can prepare the bacon, cook, drain the rendered fat if you wish and use the same pan for cooking the vegetables.
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