Golden puff Greek Quiche
1/2 (17.3 ounce) package frozen puff pastry sheets, thawed
1/2 cup finely grated Parmesan cheese, divided
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1 (6 ounce) jar marinated quartered artichoke
hearts, drained well
1/3 cup pitted Kalamata olives
1/3 cup sun-dried tomatoes, cut into thin slivers
1 bunch green onions, trimmed, thinly sliced (white and light green parts only)
1 (3-4 ounce) package feta cheese crumbles with herbs
1/4 cup coarsely chopped walnuts
1 tablespoon minced fresh oregano
1/2 cup sour cream
1 whole egg
1 egg yolk
Dash grated nutmeg
Serves 4 as an entree by cutting in 4 large squares. Serves 8 as an appetizer, by cutting each of the 4 squares diagonally into triangles.
Preheat oven to 400 degrees. Grease a large baking sheet or line with baking parchment. Open the package of thawed puff pastry sheets. Remove one sheet of pastry from the package. (Rewrap and return the other sheet of pastry to the refrigerator for another use.) Let puff pastry sheet stand at room temperature for 5 minutes.
Working on a clean work surface open the piece of pastry. Sprinkle 1/4 cup of the Parmesan cheese on pastry, ensuring even coverage. Using a rolling pin, roll back and forth, pressing the cheese into the pastry. (Do not use too much pressure because you're only wanting to encrust the pastry with the cheese, NOT roll the pastry thinner.) Turn pastry over and repeat with the other side, using the remaining Parmesan to encrust the reverse side. Transfer the pastry to the prepared baking sheet. Leaving a 1/2-inch margin on all sides of the pastry, artistically arrange all of the quiche toppings. Whisk together the filling ingredients. Drizzle the filling over the toppings, again, leaving a 1/2-inch margin all the way around the crust. Place in center of oven. Bake for 25-30 minutes, until the crust is deep golden brown. Remove from oven. Let stand 3-5 minutes before cutting.