As you know, I love baking in the Fall and I LOVE quiche. I'm always experimenting with new recipes and this week we're using Pepperidge Farm® Puff Pastry for the pie crust! The best part of quiche is always the crust and these Puff Pastry sheets make the perfect soft and doughy crust. This recipe is super simple and makes for a great brunch dish or Thanksgiving side dish even. Find the recipe below and enjoy!
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- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 1 1/2 cups cubed (1/4 inch) cooked ham
- 1 1/2 cups shredded Swiss cheese (6 oz)
- 1 cup frozen broccoli florets, thawed, well drained on paper towel
- 4 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon dry ground mustard
- 1/2 teaspoon pepper
Heat oven to 375°F. Place a few puff pastry sheets in a glass pie dish. I made a pattern with mine.
Layer ham, cheese and broccoli in the crust-lined dish. In a small bowl, beat the 4 eggs and milk with a fork, then stir in the ground mustard, salt and pepper.
Bake the quiche for 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.