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.
Hello 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 quiche gobsmackingly tasty
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 1/2 cup Greek yogurt or sour cream
- Preheat oven to 400°F.
- Unfold pastry sheet on a pie dish or lay it flat on a baking sheet and create a rectangular quiche.
- Place meat (or substitute) first on the pastry sheet.
- 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.
- 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!
Live, love, bark! 🐾