Quiche with a Puff

The bakery I used to work at used puff pastry as the crust to their apple crostata. The puff pastry worked deliciously for quiche this weekend as well. Here are some fillings to try it with. I just bought puff pastry, thawed and lined the dough in a springform pan. Chilled the dough. Added filling. Draped the pan with parchment after the quiche browned, after 20 min. Its going to be hard for me to make future quiches without the puff.

Ham and Cheese filling

100-200 g ham, diced
1 onion, diced
2 cloves garlic, diced
1 T chopped parsley

olive oil

150 g grated cheese

250 g cream
4 eggs
pepper/salt

Chop onion and garlic and fry in a splash of olive oil until soft (about 3-5 mins). Chop ham, bacon and parsley. Mix with cooled onions and garlic and put on rolled out dough in baking pan. Beat eggs and mix with cream and cheese. Season to taste (I usually only use pepper, since bacon and cheese are salty enough). Pour egg/cream/cheese mix over bacon/parsley mix in baking pan. Bake in pre heated oven on 220 Celsius for approx 40 mins.

Veggie/cheese filling:

1/2 onion, diced
1 clove garlic
a few sprigs of thyme
1-2 (depending on size) zucchini
1/2 jar grilled bell peppers, diced

olive oil

150 g ricotta or goat cheese
250 g cream
4 eggs
pepper/salt

Saute onion garlic thyme zucchini with olive oil. Don't overcook the zucchini. Add diced peppers. Beat ricotta with cream eggs and s+p. Mix veggies with egg mixture. Bake in pre heated oven on 220 Celsius for approx 40 mins.

Freeze individual slices for future lunchbox duty. (all about the freezer!)