Sun-Dried Tomato & Artichoke Quiche

Quiche is hands down the perfect brunch food. It's a tummy-pleaser that dresses up the table because it looks fancy no matter what you fill it with. I often make mine Italian-style with sun-dried tomato and marinated artichokes because their tanginess cuts through the rich egg and cheese filling. In the summertime we have it al fresco...although our patio is not quite the same as the Tuscan countryside, it's close enough!

• 1 package pre-rolled frozen puff pastry
• 1/4 cup sun-dried tomatoes, sliced (oil-packed, not dry)
• 1/3 cup marinated artichokes, chopped
• 1 cup shredded white cheese (mozzarella or Italian blend)
• 5 eggs
• 1/2 cup cream (or milk)
• 1 teaspoon Italian seasoning blend
• 1/4 teaspoon black pepper

Line a 9x9 square tin with puffy pastry, trimming any excess. (Stayed tuned for how to transform scrap puff pastry into tasty treats!) Layer in the sun-dried tomatoes, artichokes and shredded cheese.

Beat the eggs well with the cream and seasoning, pour into the tin.

In an oven preheated to 425°F, bake for 20-25 minutes or until the puff pastry is golden brown and the centre of the quiches is bubbling. Allow to cool to room temperature before serving.

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