3 tablespoons (1 for the filling, 2 for the egg mixture)
Soup stock granules
Salt and pepper
Layer 2 frozen puff pastry sheets out together and roll out to larger than your pie dish on a surface dusted with flour. Use it to line an oiled pie dish. Pre-heat the oven to 210°C.
Now you need to cook the pastry slightly. This will prevent everything getting too soggy later on. First, pierce the pastry with a fork.
Rest a sheet of baking paper over the top of your pastry and line with pie weights before baking for 15 minutes at 210℃.
While the pastry is baking, slice the ingredients.
Stir fry the onion in a frying pan greased with butter. Once cooked through, add the bacon and sausage and stir fry well.
Add the rest of the vegetables as well as the soup stock granules and 1 tablespoon of grated cheese and continue to stir fry. Once cooked through, transfer to a plate or shallow container and allow to cool.
Now prepare the egg mixture. Combine the beaten eggs, milk, heavy cream, and remaining grated cheese. Season with a dash of salt and pepper.
Once the vegetables have cooled, pour the egg mixture into the same bowl, then pour all of it into the pie dish. Bake at 190℃ for 20 - 25 minutes.
It's done when the colour turns as golden as you like it Try topping it with melted cheese, it's really good.
If you pre-cook the puff pastry on its own, you can pour in the filling and bake the rest of the quiche at any time which is good for you.
It tastes fantastic chilled but make sure you put it in the oven or something for a few minutes before eating to get the pastry nice and crispy again.
Story Behind this Recipe
I wanted to eat a lot of vegetables. I made this for some houseguests.
The pastry will crisp up to warming the pie dish beforehand. Because the filling was stir fried with grated cheese and even more is in the egg mixture this quiche becomes very rich!