The Genuis of Puff-Pastry Quiche

This quick quiche is made extra special (and easy) by using store-bought puff-pastry. When cooked, the borders puff up to flaky perfection. Plus, the throw-in-this-and-that recipe approach turns a refrigerator of leftovers into a new meal. 
  • 1 sheet frozen puff pastry (thawed)
  • 6 farm fresh eggs
  • handful (about 1/2 cup) feta cheese
  • 1 whole roasted red pepper, roughly chopped (I used jarred)
  • 1/2 leftover, cooked potato , roughly chopped (omitting is fine too)
  • Scattering of whole cherry tomatoes
  • Garlic powder
  • Salt/pepper to taste

Heat oven to 375 degrees
Press the puff pastry into an 8x8 casserole dish
Beat eggs in a bowl
Add feta, roasted pepper, potato, garlic powder, salt and pepper and mix through
Pour egg mixture into pan
Scatter tomatoes over the top
Bake 32 minutes, or until set
Then place under broiled for just a few moments to brown top

Serve warm or at room temperature, but allow the quiche to rest for at least 10 minutes before cutting.

We sat on the patio enjoying the May breeze and a glass of Château de Beaucastel Côtes du Rhône Coudoulet Rouge 2012. With ripe blueberries, lavender notes and wonderful minerality the wine was ideal.

On the side: quick pickled vegetables  
In my glass: Château de Beaucastel Côtes du Rhône Coudoulet Rouge 2012 
Out of my speakers: Grandaddy, "Sumday"


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