Recipe: Puff Pastry Quiche
Description: When Ree was a child, her mom used to make quiches only for very special occasions. These days, Ree has a shortcut that saves a lot of hassle; she uses store-bought puff pastry for the crust. This recipe is perfect for a wake-and-bake breakfast dish to feed a crowd.
Ingredients: [{"text": "1 tablespoon olive oil"}, {"text": "1 bunch chard, destemmed and roughly chopped (about 6 cups)"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "9 large eggs"}, {"text": "1 1/2 cups half-and-half"}, {"text": "3/4 cup sour cream"}, {"text": "One 17.3-ounce package (2 sheets) frozen puff pastry, thawed"}, {"text": "2 cups shredded pepper jack cheese"}, {"text": "1 cup multicolored tomatoes, halved"}, {"text": "5 sprigs fresh dill"}]
Instructions: 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.
