It is finally a new year!!! I can't believe it's 2010, I am so happy about this upcoming year. I have a feeling that it's going to be a great one, I just know it!!!
I really want to get more into my blog this year. I haven't been posting as much as I would like, I just don't have the time you know, but I guess one of my resolutions is to post more, change a few things on the blog and really be more active with it.
That said, for this post I have some tasty salty pastry. That's right, salty not sweet. As you know I'm all about desserts and baking, making my cakes and cupcakes and whatnot but this time for the first post of this new year I thought I would do something different, so I would like to introduce my vegetable quiche!
I decided to give up meat a few months ago and I'm always looking for ways to get more veggies into my meals so I thought ti would be great to make a veggie quiche! I chose this dish because I wanted something in the area of a pie but I was too lazy to make a pie crust so I decided to use some leftover puff pastry I had from when I made Palmiers.
To make this tasty quiche you will need:
- 1 puff pastry sheet, thawed
- 2 cups cooked vegetables (I wanted lots of veggies! I sauteed some onions, shredded carrots and zucchini, broccoli and cauliflower.)
- 1/2 cup sour cream
- 3/4 cup grated Gouda (Feel free to use any cheese you prefer)
- 1/4 cup milk
- 1/4 cup heavy cream
- 2 eggs, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons grated Parmesan (cause I love Parmesan)
Preheat oven to 350 degrees F.
Roll out the puff pastry to fit your pie pan or mold. Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Set aside.
In a large bowl, combine the sour cream, cheese, milk, eggs, heavy cream, salt and black pepper. Mix well. Add the cooked vegetables and mix until combined. Place on top of uncooked crust and top with Parmesan.