Cheese and Veggie Quiche

Recipe from CEO, Chennelle Diong

Grab some of our GF Puff Pastry, eggs, cheese, and veggies, and prepare to be wowed.

👉 Start with defrosting 2 sheets of our puff and pre-heat your oven to 400 degrees. Grab a 9x11 pan, or whatever you prefer, and prep it with just a little butter or fat of choice.

👉 Next, sauté up some peppers, baby tomatoes, mushrooms, onions & garlic and season with a bit of crushed red pepper, blk pepper and salt.

👉 Once the sheets are pliable but still cold to the touch (this is CRUCIAL) roll out to fit your pan with about an inch border to ensure all your delicious filling stays inside. *Press the dough in the bottom of the pan with your finger tips so it’s thinner on the bottom, with nice thick sides. Then use a fork to pierce a few holes so the bottom doesn’t puff up too much.

👉 Whip up some eggs! Grab 5-6 eggs and whisk with just a few tablespoons of half-n-half or milk of choice, and toss in some cheese - we used grated Parmesan, Asiago and mozzarella.

👉 Last, dump in your veggies first and then pour over the egg mixture. As a final touch, we topped the quiche with fresh basil and just a bit more cheese. Pop in your HOT oven and bake for 25-30 minutes. Enjoy hot or chill and serve later.