HubbyGrouch requested a quiche to be put on this week's meal plan. I chose this recipe because he likes corn and it is different from a standard quiche with lots of cheese and eggs. I am not so crazy about corn and might use less if I were to repeat this recipe. But I still liked the quiche - don't get me wrong. It's a rather simple recipe, too. Enjoy!
10 oz frozen puff pastry
one 15 ounce can whole kernel corn, drained
1 medium onion, minced
1 tbsp olive oil
1/2 pound ground beef
1 dash cayenne pepper
1 garlic clove, mashed
1/2 green bell pepper, cut into 1/4 inch cubes
1/2 red bell pepper, cut into 1/4 inch cubes
4 ounces grated Gouda cheese
2 large eggs
flour for work surface
Take puff pastry out of the freezer and let thaw. Heat oil in a skillet over medium heat. Add onion and fry until shiny. Add ground beef and brown, breaking it up with a spoon. Season to taste with salt, pepper, and cayenne pepper. Add corn and bell pepper to meat and mix well. Preheat oven to 400°F. Rinse a 10 inch pie dish with cold water. Don't dry. On a lightly floured surface, roll out puff pastry to size of pie dish. Line pie dish with puff pastry, leaving a 1 1/2 inch rim. Fill pie dish with meat-vegetable mix. Whisk together cheese and eggs. Pour over quiche. Bake dish for about 35 minutes until golden brown.