Frumpy-Crust Ham and Cheddar Quiche

Frumpy Crust Ham and Cheddar Quiche

I call this Frumpy-Crust Quiche because it’s made with puff pastry and often the edge of the crust gets a little weathered before it’s completely baked off.  You’ll see when you create one yourself, but don’t worry – the quiche is all the better for it because once the puff pastry is golden brown and “frumpy”, it’s also perfectly delicious!  So don’t fret – it’s all good.  I promise. #PepperidgeFarm #puffpastry 

1 Pepperidge Farm Ready-To-Bake Puff Pastry Sheet, thawed, from a 17.3 oz. package (1 of 2 sheets)
4 oz. cream cheese, softened
4 large eggs, beaten
1 cup half and half
1 tsp. granulated onion
2 cups shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
2/3 – 1 cup chopped, cooked ham (you can substitute any fully cooked meat, I often use cooked sausage or bacon instead, pepperoni is good too)
3 cups fresh baby spinach or Swiss chard, chopped into thin strips (Sadly, I often have to leave this out of my quiche as my boys don’t like it, but I prefer this quiche WITH the spinach or swiss chard, so sneak it in if you possibly can.)
kosher salt and freshly ground black pepper, to taste

Preheat oven to 375 degrees F.  (325 degrees F. if using a glass baking dish.)

On a lightly floured work surface, roll the puff pastry out to about 11″, then press it into a 9″ deep dish pie plate. Trim the edges so they are even, if necessary, then fold them under and press the edge of the pastry down securely along the edge of the pie plate, kind of “adhering” it to the edge.

Prick the pastry all over with a fork, both sides and bottom.  Place in freezer for 10 minutes, then bake on center rack for 10 minutes.  Remove and set aside to cool.

In a large mixing bowl, whip cream cheese with a whisk, then add beaten eggs, a little at a time until they are incorporated into the cream cheese and mixture is smooth; stir in half and half, onion, cheeses, ham, and spinach or Swiss chard; season to taste with salt and pepper.

Pour prepared mixture into the par-baked pie crust and place into oven on the center rack to bake, uncovered, for approx. 35-40 minutes, or until center is set and knife inserted into the center comes out clean.

Let quiche rest for 10 minutes before cutting.  Quiche can be served warm or at room temperature.

Now You’re Cookin’,
Chef Alli

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