Happy Mother’s Day! I’m fairly certain that I have more female followers than male followers so for all of you Mothers out there….you can discreetly forward this post to your husband, son or father and see if he picks up on the hint. This quiche will make a lovely Mother’s Day brunch item or breakfast in bed.
Years ago my daughters and I were invited to a morning play date. The girls were young so this was the type of play date where the Mom stays and visits with the other Mom. The hostess was the mother of one of Sophia’s kindergarten classmates who I really didn’t know well at all. What could have been a fairly awkward morning was not at all. The kids played beautifully and the other Mom and I drank coffee and got to know each other. When she started working on this quiche for our lunch, I was sold! Sour cream, eggs, rosemary, mushrooms….ahhh heavenly (and I’m not even a huge egg person). Of course, I left the play date with the recipe in hand.
I pulled out the recipe to make for the first time this past Easter. The original recipe, complements of Bon Appetite, called for ham. We were having a large ham for Easter brunch so I left the ham out and prepared the quiche with mushrooms and swiss to serve as a side dish. It was good, but I didn’t think it was great! I refuse to put anything on The Common Plate that I don’t think is great (in the words of my friend and SOS owner, Gretchen Dusseau, “I’m not here to waste your time!”). I finally got around to making it again last weekend for my family because I knew it had the potential to be great and I was going to be satisfied until I got it right. I subbed bacon for ham and I adjusted some of the ingredient amounts from the original recipe to get the flavors where I wanted them. Success!
My husband even commented how much better it came out this past weekend. So I’m pretty confident in saying that this is a winner recipe, one that will please any hard working Mom. So men, get yourselves in the kitchen this weekend. I’m not asking you to make puff pastry…we’ll leave that to the professionals for now. Go buy the Pepperidge Farm Frozen Puff Pastry Sheets and grab the few other ingredients you need and get to it. She deserves it!
Bacon, Mushroom & Swiss Puff Pastry Quiche (Serves 6-8)
*Cut recipe in half (only using one sheet of puff pastry) for a family of four. Puff pastry will keep well in the freezer.
2 sheets frozen puff pastry (one 17.3 oz pkg), thawed
6-8 pieces of bacon, cooked and chopped (can substitute 1 cup diced ham or crumbled sausage)
2-3 cups freshly grated swiss cheese (purchase an 8 oz block)
2 cups sliced mushrooms
2 Tbsp chopped fresh rosemary
3/4 tsp fresh ground black pepper
3/4 tsp salt
1/2 tsp nutmeg
1 1/2 cups sour cream
Preheat oven to 400 degrees. Cook bacon as directed. Roughly chop bacon and set aside. Unfold one pastry sheet on each of two baking sheets. Top with cheese, chopped bacon and sliced mushrooms, leaving 1/2 inch plain border. In medium bowl, whisk eggs, rosemary, pepper, salt and nutmeg. Whisk in sour cream. Spoon egg mixture over toppings on pastry. Bake until pastries are puffed and golden, toppings are set and cheese is starting to bubble and become golden, about 25 minutes. Top with more fresh chopped rosemary if desired. Serve immediately.
Recipe adapted from Bon Appetite’s Ham and Swiss Puff-Pastry Quiche