1. It can be made in advance
2. It is an easy and cheap meal that allows to sneak in a healthy amount of vegetables
3. My kids love it
And here is what you need:
1 package of frozen puff pastry
1 bundle of leek (usually 3 or 4 stalks) sliced and washed
1 cup of sliced carrots
3 slices of bacon or salami or ham, chopped up (optional)
1 cup shredded cheese (I use raclette cheese, but any tasty cheese will do)
1 cup of whipping cream (or half and half, but the heavy cream is better)
1 tsp paprika, fresh ground pepper
Before you start chopping the ingredients, take out the puff pastry to thaw.
Heat up a large non-stick frying pan; add the bacon and sear a bit; turn down the heat; add leek and carrots until they are getting tender.
Butter a 10″ springform and lay out one sheet of puff pastry in the bottom. Divide the other sheet into 3 (that’s how it’s folded) and build a wall around the sides. You need to pull a bit to cover everything. Now fill the bottom with the vegetables. Whisk the eggs with the cream, add the cheese and spices to taste. Pour over the vegetable filling. Now fold the sides over as far as possible. It will not cover the whole pan. Be creative in how to make it look pretty (not my strong suit).
After about 35 minutes at 375F in the oven your quiche is done. (10 minutes later there is no quiche left, I had to fight to get these pictures and as you can see, I wasn’t fast enough to get one from the whole quiche!)
A word to the springform: I use a springform from the German company Kaiser Bakeware. Made in Germany, this springform has a flat, leak proof base and the “Kairamic” coating is scratch resistant and allows for cutting the baked goods directly on that bottom. I also love that the ring can be completely unhinged and be cleaned. Most springforms open up but can’t be separated on the side which makes clean up very difficult.
Tip: I like to use leek and carrots but just about any vegetable will do, just don’t use too many tomatoes, they contain too much water so the quiche gets a bit too liquid… Zucchini and red pepper are very tasty too.
So what do you think of this recipe? Fast, easy, and loved, right?