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Ham & Swiss Puff-Pastry Quiche

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4


2 cups sliced mushrooms

2 shallots, finely chopped

2 sheets (one 17.3 ounce packaged) frozen puff pastry, thawed

1 cup diced ham

2 cups coarsely grated Swiss cheese

2 large eggs

1 Tablespoon chopped fresh rosemary

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup sour cream

Adapted From:

Puff pastry is an easy and decadent addition to quiche. You can substitute other ingredients for the mushrooms as long as all the moisture is cooked out: spinach, broccoli or zucchini. Crispy cooked bacon could also be substituted for the ham

Saute mushrooms and shallot in a nonstick skillet until the liquid is just about evaporated. Set aside to cool.Preheat oven to 400F. Unfold 1 pastry sheet on each of 2 baking sheets. Top pastry with ham, cheese and mushrooms, leaving 1/2-inch border. Whisk eggs, rosemary, pepper, salt and nutmeg in bowl. Whisk in sour cream. Spoon egg mixture over toppings on each pastry.

Bake until pastries are puffed and golden and toppings are set, about 25 minutes.