I’m going to be an Aunt! Again. My sister is expecting a baby boy in a few weeks and I cannot wait for this bundle of blue to arrive. Baby ‘C’ will be my fourth nephew which is extra fun given all the pink estrogen at our house. This baby also breaks the gender tie and tips the scales blue giving Mia & Popa five boy and four girl grandchildren.
We celebrated the expectant mommy and baby with a little fete chez Schell a weekend ago. I served a delicious puff-pastry quiche that I’ve been dying to share with you. The recipe actually comes from my sweet friend Lynn who graciously said I could share. Lynn happens to be an extraordinary cook and caterer, so I knew before the savory puff-pastry quiche even crossed my lips it would be divine. It is also very simple which is a bonus. It is not, however, allergy friendly so I apologize in advance to my gluten and dairy free friends. I haven’t found a good gluten-free puff pastry recipe yet, so if anyone knows of one please share!
Bacon, Prosciutto & Swiss Puff-Pastry Quiche
(with love from Lynn)
2 sheets frozen puff pastry (one 17.3 – ounce package), thawed
6 slices thick cut peppered bacon, cooked & chopped (I used Whole Foods thick, center cut bacon)
6 slices prosciutto, chopped
2 cups coarsely grated Swiss cheese (I used Gruyere because it’s Husband’s fave)
2 cups sliced mushrooms
2 large eggs
1 tablespoon chopped fresh rosemary
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (I omitted this)
1 cup sour cream (I’ve used full fat sour cream and light, both are delicious!)
Pre-heat oven to 400 degrees. Saute mushrooms until just barely done. Drain liquid. Unfold both pastry sheets on two separate baking pans. Top each pastry evenly with bacon, prosciutto, cheese and mushrooms, leaving 1/2-inch border. Whisk eggs, sour cream, rosemary, pepper, and salt in a bowl. Spoon egg mixture over toppings on each pastry. Bake until pastries are puffed and golden and toppings are set, about 25 minutes.
Y’all please make this puff-pastry quiche. I’ve served this tasty treat twice now, Christmas morning and at the baby shower. Use the quiche as a reason to have a couple friends over for brunch, or savor it on a slow Saturday morning with your family.
When d0 you use the sour cream? TIA! Looks so good!