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Loading...| 2 sheets frozen puff pastry , thawed | |
| 1 cup cooked diced ham | |
| 2 cups course grated swiss cheese | |
| 2 cups sliced fresh mushrooms | |
| 2 large eggs | |
| 1 tablespoon chopped fresh rosemary | |
| 1/2 teaspoon ground pepper | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon ground nutmeg | |
| 1 cup sour cream |
| 1. | Preheat oven to 375°F. |
| 2. | Roll out each puff pastry shell on a flat surface. |
| 3. | Place one sheet of pastry into a 9-inch pie pan. |
| 4. | Layer the ham, mushrooms, and cheese in the pastry. |
| 5. | Whisk together eggs, rosemary, salt, pepper, nutmeg, and sour cream in a bowl. |
| 6. | Pour the mixture into the pie pan. |
| 7. | Place another pastry sheet over the top of the filling, crimping the edges together. |
| 8. | Cut slits into the top pastry sheet to allow steam to escape. |
| 9. | Brush the top with an egg wash. |
| 10. | Bake for 45-50 minutes until the top is golden brown and the quiche is set. |
This quiche makes for a hearty breakfast or lunch option.
It is packed with protein and nutrients from the ham, cheese, mushrooms, and eggs.
The puff pastry adds additional calories and fat to this dish.
It should be enjoyed in moderation as part of a balanced diet.
This quiche is a good source of protein and nutrients.
The ham provides iron, while the cheese and mushrooms offer Vitamin D and potassium, respectively.
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