Puff Pastry Quiche Lorraine
 
 
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Ingredients
  • 1 sheet frozen puff pastry, thawed
  • 2 tbsp butter
  • 3 oz. to 4 oz. prosciutto, cut into strips
  • ¼ c. finely diced onion
  • 6 lg. eggs
  • 1½ c. whole milk or half and half
  • 2 c. grated Swiss cheese
  • pinch cayenne pepper
  • salt and pepper, to taste
Instructions
  1. Thaw puff pastry in refrigerator overnight.
  2. Preheat oven to 425℉.
  3. Sprinkle a board with flour and roll out puff pastry to fit into a 9-inch pie plate. Fit pastry in pie plate and refrigerate until ready to fill.
  4. Melt butter in a skillet. Cook prosciutto quickly, in batches, in butter, until crisp. Remove to a paper towel lined plate.
  5. Saute onion in skillet, until tender, adding more butter if needed.
  6. In a large bowl whisk eggs and milk until well blended. Add prosciutto, onion, cayenne, salt, and pepper and stir to blend.
  7. Remove pastry from refrigerator and put egg mixture into crust.
  8. Bake at 425℉ oven for 15 minutes. Reduce oven temperature to 325℉ and continue cooking for 30 to 40 minutes or until set and lightly browned. Cool 5 to 10 minutes before serving.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/puff-pastry-quiche-lorraine/