Quiche de Fromage
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Quiche de Fromage
Quiche de Fromage

A simple method yields extraordinary results with Pillsbury™ puff pastry as the base for a fabulous five-cheese meatless breakfast quiche, a Neighborhood to Nation contest recipe.

Servings: 12 servings (1 serving = 1 quiche)
Cheese Filling
INGREDIENT
WEIGHT
MEASURE
Eggs, large
12 oz
6 each
Ricotta cheese, whole milk
1 lb
2 cups
Peppercorn medley, freshly cracked
1/8 tsp
Mozzarella cheese, shredded
4 oz
1 cup
Provolone cheese, shredded
4 oz
1 cup
Parmesan Reggiano cheese, grated
4 oz
1 cup
Puff Pastry
INGREDIENT
WEIGHT
MEASURE
Pillsbury’s Best™ Puff Pastry Dough Sheet (05123)
1 lb 8.00 oz
2 each
Egg, large
2 oz
1 each
Water, cool approx. 72°F
1 tsp
Brie cheese round, cut in 24 wedges
8 oz
Garnish
INGREDIENT
WEIGHT
MEASURE
Shallots, minced
1 oz
2 Tbsp
Vinegar, raspberry flavored
2 oz
3 Tbsp
Dijon mustard
1 Tbsp
Olive oil
4 oz
1/2 cup
Salad greens, spring mix
1 lb 8.00 oz
24 cups
Honey
2 Tbsp
Lavender, buds, culinary
1 tsp
Raspberries, fresh
12 oz
3 cups
Filling
  1. Whisk eggs in large bowl until well beaten; add ricotta cheese and pepper and whisk until blended.
  2. Fold in mozzarella, provolone and parmesan reggiano cheeses; cover and refrigerate until tarts are ready to be filled.
Puff Pastry
  1. Thaw puff pastry covered with parchment paper at room temperature for 15-30 minutes; dough should be cold and firm.
  2. Roll out each sheet of pastry on floured surface to 11x16-inch rectangle.
  3. Cut from each dough sheet 6 rounds using 5-inch fluted or nonfluted cutter; place onto two parchment-lined full sheet pans.
  4. Press 3-inch round biscuit cutter into center of each pastry round making an indentation cutting just partially through the pastry.
  5. Whisk together 1 egg and 1 tsp water in small bowl; brush egg wash onto tops of pastry rounds only.
BAKE:
TEMP
TIME
Convection Oven*
300°F
25-28 minutes
Standard Oven
350°F
25-28 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 12 minutes of baking.
Assembly
  1. Remove pastry rounds from oven; cool at least 10 minutes.
  2. Cut using paring knife around inner circle and press loosened circle to bottom of pastry round forming well in center.
  3. Fill each well with approx. 1/3 cup (#12 scoop) of cheese filling; place 2 wedges of brie on top of the filling in each pastry.
  4. Bake as directed below until internal temperature of the egg mixture reaches 160°F.
BAKE:
TEMP
TIME
Convection Oven*
300°F
20-25 minutes
Standard Oven
350°F
25-30 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 10 minutes of baking.
Garnish
  1. Whisk shallots, raspberry vinegar and mustard in large bowl; drizzle with olive oil and toss with salad greens.
  2. Place 1 quiche on each serving plate and drizzle with 1/2 tsp honey; sprinkle with lavender.
  3. Add 2 cups of greens on side of each serving plate; top with 1/4 cup raspberries.
  • Check out our delicious Quiche de Fromage recipe. Tried and tested by our expert Culinary team here at General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 quiche
Calories
660
Calories from Fat
450
% Daily Value
Total Fat
50g
76%
Saturated Fat
23g
114%
Trans Fat
0g
Cholesterol
180mg
60%
Sodium
670mg
28%
Total Carbohydrate
28g
9%
Dietary Fiber
3g
14%
Sugars
7g
Protein
25g
Vitamin A
80%
80%
Vitamin C
10%
10%
Calcium
45%
45%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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