Ham and Swiss Puff-Pastry Quiche by floofiedoo


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									Ham and Swiss Puff-Pastry Quiche
yield: Makes 8 servings Classic taste, new look. The borders puff up beautifully to keep the filling in place.
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2 sheets frozen puff pastry (one 17.3-ounce package), thawed 1 cup diced ham 2 cups coarsely grated Swiss cheese 2 cups sliced mushrooms 2 large eggs 1 tablespoon chopped fresh rosemary 1/2 teaspoon ground black pepper 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup sour cream

Preheat oven to 400°F. Unfold 1 pastry sheet on each of 2 baking sheets. Top with ham, cheese, and mushrooms, leaving 1/2-inch plain border. Whisk eggs, rosemary, pepper, salt, and nutmeg in bowl. Whisk in sour cream. Spoon egg mixture over toppings on each pastry. Bake until pastries are puffed and golden and toppings are set, about 25 minutes.

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