I make a quiche using refrigerated pie pastry for a laid-back Sunday brunch. Load it up with fresh mushrooms, aromatic arugula and creamy Gouda.
—THOMAS FAGLON SOMERSET, NJ
PREP: 15 MIN. • BAKE: 30 MIN. + STANDING • MAKES: 6 SERVINGS
1 sheet refrigerated pie pastry
4 large eggs
1 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups sliced fresh shiitake mushrooms (about 4 ounces)
1 cup shredded Gouda or Monterey Jack cheese
1 cup chopped arugula or fresh baby spinach
1. Preheat oven to 350°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
2. In a large bowl, whisk eggs, cream, salt and pepper until blended. Stir in the remaining ingredients. Pour into the pie shell.
3. Bake on a lower oven rack for 30-35 minutes or until crust is golden brown and a knife inserted in center comes out clean. Let stand 10 minutes before cutting.
FREEZE OPTION Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted near the center to come out clean.