So, I am allergic to egg whites. I know…
But my allergy is only a 2 out of a 4, meaning I won’t die, but I may feel uncomfortable. Unfortunately, eggs are one of my favorite things and I still eat them all the time because I just can’t help myself. One of my favorite egg dishes is a good quiche. You don’t want an overwhelming, dense, cheesy block. A quiche should have flavor and be light and fluffy.
For this dinner, I made quiche the main dish. Because why can’t it be my night time star? If you want to add meat to this, it would also work. I suggest pork; bacon, ham, or pancetta. Make sure to cut down on the salt in the egg mixture if you are adding a salty, fatty meat.
This recipe is adapted from allrecipes.com, Easy Broccoli Quiche.
Salt and Pepper to taste
|Colby Jack Cheese slices, stacked. Sliced one way (about 7 cuts), and then sliced once in half. Aka my ribbons of cheese.|
You could use shredded cheese if you like and switch the cheese up. I just suggest not a super pungent cheese. You have a lot of flavor coming elsewhere, and you don’t want the cheese to over power the dish. You could also dice the cheese into chunks if you like. Once done slicing, add the cheese directly to the egg mixture.
Your puff pastry should be defrosted by now. You want to use a deeper pan, so I opted for a rectangular pan for my quiche. If you like the circle shape, go for that. Make sure to trim the edges of the pastry so its nice and neat. Whichever shape you use, use a rolling pin to roll out the puff pastry just a little so it fits to your shape. For me, I don’t like doughy sides. I prefer to only have a bottom crust layer to keep this dish light.
Bake the puff pastry ON ITS OWN for 7 minutes. We want it to puff up a bit, and get a little crispy. While that is baking, you want to add your vegetables to the egg and cheese mixture. They should be cooled by now. The last thing you want is to add hot vegetables and to cook the egg in the bowl. Gross. Mix all the ingredients together. Once the pastry is done, pour the egg mixture on top, and place it in the oven.
Baking time should be about 40 minutes. You want the top to brown, but the rest of the mixture to not be liquidy. If you stick a knife through the middle, there should be no residue. BUT you still want the dish to have a little bit of movement when you give it a little shake, just not be raw. If it doesn’t move at all, you have overcooked it.
Slice it up and enjoy! If you are eating it as a main dish, I suggest doing a simple green salad accompaniment, try arugula and kale, with only a drizzle of vinegar and olive oil. Delicious!