Veteran's Day has come and gone...and I spent it doing schoolwork. I have so many big projects due at the end of the month for my master's classes that it seemed like the perfect time to get a good amount done. Unfortunately, it got to that point in the day when your mind is no longer able to read or think because you've been reading and typing for about 6 hours straight with a small coffee break. I did get a lot done and I felt it wasn't a day wasted.
I have two quick recipes that are pretty simple and still look great. The first is a quiche which we're using for our "Breakfast for Dinner" night. The second is a recipe for Palmiers using Nutella (my husband has been asking me about using it in a recipe for awhile).
Quick Ham and Tomato Quiche
1box Pillsbury® refrigerated pie crusts, softened as directed on package
2tablespoons all-purpose flour
1/4cup grated Parmesan cheese
1cup finely chopped cooked ham (about 6 oz)
1medium tomato, cut in half, seeded and cut into thin strips
1cup shredded Cheddar cheese (4 oz)
Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. DO NOT PRICK CRUST. Bake 8 to 10 minutes or just until edge begins to brown (if crust puffs up in center, gently push down with back of wooden spoon).
Meanwhile, in medium bowl, beat eggs, milk, flour and Parmesan cheese with wire whisk until well blended.
Layer ham, tomato,and Cheddar cheese in partially baked crust. Pour egg mixture over layers.
Cover crust edge with strips of foil to prevent excessive browning; bake 25 to 35 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.
adapted from PepperidgeFarms.com
1 pkg. (17.3 oz.) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1 tbsp. water
6 tbsp. sugar
Thaw the pastry sheets at room temperature for 40 minutes until they’re easy to handle. Lightly grease 2 baking sheets.
Stir the egg and water with a fork in small bowl. Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 12 x 10-inch rectangle. Brush with egg mixture. Sprinkle with 2 tablespoons sugar ( I put a thin layer of Nutella spread on each sheet).
Starting at the short sides, fold pastry toward center. Do the same with the opposite side.Brush with egg mixture and sprinkle with 1 tablespoon sugar.
Fold one side over the other, making a 4-layer rectangle.
Repeat with remaining pastry sheet. Cut each rectangle into about 12 (3/4-inch) slices.
Place cut-side down 2 inches apart on prepared baking sheets. Brush tops with egg mixture and sprinkle with sugar.
Bake for 12 minutes or until golden. Remove from the baking sheets and cool on a wire rack.