Ree uses store-bought puff pastry for her quiche crust as a genius shortcut that saves a lot of time and hassle! This recipe is perfect for a wake-and-bake breakfast dish to feed a crowd.
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Puff Pastry Quiche
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 25 min (includes cooling time)
Active: 30 min
Yield: 6 to 8 servings
Ingredients
1 tablespoon olive oil
1 bunch chard, destemmed and roughly chopped (about 6 cups)
Kosher salt and freshly ground black pepper
9 large eggs
1 1/2 cups half-and-half
3/4 cup sour cream
One 17.3-ounce package (2 sheets) frozen puff pastry, thawed
2 cups shredded pepper jack cheese
1 cup multicolored tomatoes, halved
5 sprigs fresh dill
Directions
Preheat the oven to 375 degrees F.
Heat a skillet with the olive oil and sauté the chard with a pinch of salt for 3 to 4 minutes, then drain on a paper towel.
In a large bowl, whisk the eggs, half-and-half, sour cream, salt and pepper.
Lay the sheets of puff pastry in a 9-by13-inch baking dish so that they overlap by a couple of inches in the middle. Press along the seam to seal them together, then press the pastry up the sides and tuck in the corners. Top the pastry with the pepper jack cheese and drained chard. Gently pour over the egg mixture, then place the tomatoes carefully cut-side up, and top with sprigs of dill.
Cover with foil and bake for 20 minutes, then remove the foil and cook another 20 minutes. Allow to sit for 10 to 15 minutes before serving.
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Ree Drummond's Puff Pastry Quiche | The Pioneer Woman | Food Network
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