In Purrsuit of Flavours ~Inaugural Post

Have you heard…a new blog hop called “In Purrsuit of Flavours” debuts today. Norman wanted to do the honors so he donned the chef’s toque and apron. I’ll let him share our recipe with the international hosts, Chef Shoko from The Canadian Cats, and French Chef Phenny from Easy Weimaraner. Don’t forget to check out all the links for some pawsome recipes. Take it away Norman.

NormanHello mates, today I’m super chuffed to share this tasty and easy to prepare dish that would be pawfect for Easter brunch. Mum calls it the Kitchen Sink Quiche for reasons you’ll understand from the ingredient list.


  • 1 sheet of puff pastry (half of one a 17.3-ounce package),
  • Cube bits of ham for meat eaters or chop vegetarian sausage for the vegetarians (or whatever kind of meat or substitute you have on hand)
  • 1 cup cherry tomatoes, cut in half
  • 3/4 cup grated Monterey Jack cheese. We always add grated Parmesan to the jack, because, well it’s Parm and nothing tastes better
  • Small chopped zucchini, red and green peppers, broccoli, mushrooms or whatever veggies may have on hand
  • 2 large eggs
  • 1 1/2 teaspoons chopped fresh rosemary which will make this quicheย  gobsmackingly tasty
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1/2 cup Greek yogurt or sour cream


  1. Preheat oven to 400ยฐF.
  2. Unfold pastry sheet on a pie dish or lay it flat on a baking sheet and create a rectangular quiche.
  3. Place meat (or substitute) first on the pastry sheet.
  4. Pour your egg, cheese and yogurt mixture over toppings over the puff pastry. Bake until pastry is golden brown and toppings are set, about 18-22 minutes.
  5. Start licking your chops while you wait for this tasty concoction to be served


  • Meat and veggie ingredients are dependent on what you have on hand or what you prefer in your quiche ~ remember the name-use whatever you have-be creative.
  • If the edges start to brown but the quiche is still jiggly, cover the edges with foil until fully cooked and firm. Nobody likes jiggly-wiggly eggs.
  • Mum’s all about this dish looking ‘rustic’ (a fancy way to say it looks like you meant for it to look less than pretty) and rarely bothers with fancy crust edges.

Now how simple, quick and versatile is that? Feel free to substitute or add whatever meat/vegetable ingredients you have in your pantry. No dog hair was served on the side with this ‘kitchen sink’ meal.


Happy noshing, mates!

In Purrsuit of Flavours

Live, love, bark! ๐Ÿพ

56 thoughts on “In Purrsuit of Flavours ~Inaugural Post

  1. This sounds – and looks – yummy! I even have some puff pastry and leftover ham in the freezer, so we might have to give it a try! Great job, Norman!
    I had also heard that there was an egg shortage, but you wouldn’t know it here on the farm! ๐Ÿ™‚

    1. So envy you with your fresh egg supply. Yeah, eggs have gotten scarce lately. Along with all the rest of the staples. Apparently some people are just now learning to cook/bake. ๐Ÿ˜ˆ

    1. Norman is a good boy presenting quiche without trying to eat it. ๐Ÿ˜Š

        1. Thanks. Everyone enjoys this quiche when I serve it. So easy to make as so tasty.

  2. Creamy, savory inside with that CRUST! This does look positively pawfect, Norman!

    Quiche and pizza are two things I prefer vegetarian style. Not that I would argue if meat was included . . . .

    1. Whenever I make this, all the meat eaters dig into this one till it runs out. Without fail. ๐Ÿ˜† Same things with vegetarian pizza. What’s up with that?

  3. Wow, that sounds incredible! My mom made something like that when I was a girl. And, Normnl, I cannot believe that you are already rocking fine cuisine!

    1. All that tosh about Brits not being culinary magicians-hogwash!! ๐Ÿคฃ

  4. That looks really good. And you look like a professional chef.

    1. Gosh, thatโ€™s right kind of you to say. I just try to do me best in the kitchen. ๐Ÿ˜Š

  5. Kittens Galore!! This quiche sounds gobsmacking good, a great word Norman, Mom is going to print the recipe out. We cheat and buy frozen puffed pastry. I am ashamed to say but mom anfd dad seem to think its great. The picture is what did it for mom. She got all excited. mol

    Thank you for the recipe.


    1. Puff pastry is our most favorite thing in the freezer and the store bought tastes great. Iโ€™d never attempt to make it from scratch.

        1. Heck yes. No sense reinventing the wheel when Pepperidge Farms can easily do it for me!

  6. Norman this is not a kitchen sink quiche that is a master chef quiche. All those ingredients are yummy we would just leave out the meat. Lee is printing out this page.
    Sweet William The Scot

    1. Aww, aren’t you very kind. Thank you. My mum is a vegetarian too so she uses vegetarian sausage but you could go without. Her whole family are meat eaters but guess which version is always devoured first when she makes it for family brunch? Meat eaters! ๐Ÿ™„

  7. Yes, please!
    On my next grocery shopping excursion (which won’t occur for at least as week if not more) I shall add puff pastry. I thought I had but alas, do not.

    1. You can never have too much puff pastry around. I freeze mine so I almost always have it on hand. It’s one of the most versatile items to have around.

      P.S. With as good a cook as you are (and so clever with ingredients just ‘hangin around’), I hope you’ll consider joining this blog hop. Some great recipes have been shared this morning.

      1. I buy mine frozen. Just thought I had a roll left…

        Oh… I could definitely do that. Lemme see what I have to do!

  8. I just had lunch, and I’m STILL having to lick back the drool. The only thing I have never figured out how to sub for those who need GF (like the hubby) is puff pastry. I’m open to idea. Oh, and if a certain dog who might be named Norman suddenly disappears, don’t come looking for him on the East Coast, cause I won’t know anything about his whereabouts. Uh, uh nothin.

      1. I just read the recipe. I think Jeff can just go without puffed pastry, LOL! (If only I ENJOYED cooking and baking – it’s more a survival thing for me.)

        1. Yeah, making puff pastry from scratch is a whole lotta work. If it were me, I’d make the quiche with puff pastry and hand the gluten-intolerant spouse toast. ๐Ÿ˜ˆ Just kidding. Sort of. No wonder I’m single!

    1. Drooling is good when you’re sheltered in place. ๐Ÿ’–
      Your drool buddy,
      Norman ๐Ÿพ

  9. Over run with eggs, so this is on the menu. No puff pastry in the shops here at the best of time, so i might make it as a crustless quiche

    What a super idea to put up recipes when we are – most of us – obliged to be at home..

    1. Good for you! I’ve been hearing eggs are also in low supply here so enjoy.

      We tend to get in a meal rut sometimes so this is a great way to see what others are making, staying creative and eat well too. ๐Ÿ™‚ Don’t forget to click on the link at the end for other recipes. “Bone appetรญt.”

  10. Oh boy now THIS really looks DELISH x 2 !! Gonna have to do it – we are quiche-a-holics here. Thanks for the fab recipe……….

    Hugs, Teddy and Mom Pam

    1. Our pleasure. I’m not much into eggy dishes but this one is a winner! Must be the addition of Parm. ๐Ÿ˜‹

  11. I’m down, but the hubby says no mushrooms so I will have to omit those. What a novel idea during a time when people have the time to cook and many of us would love to try new dishes.
    Take care my friend and stay healthy!

    1. That’s the beauty of this recipe, use whatever you have/like/want! Healthful best wishes to you and yours.

  12. may I be the first to say yum. No eggs available in our store at the moment but I’ll try this when I see them next

    1. Wait, no eggs on the shelves now? Egad. Hope they come back soon-this is too tasty not to try it out (and I’m not a big fan of eggs but love this-that flaky crust makes it so yummy).

Feel free to bark your thoughts...but no growling please.

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