Christmas Quiche

Stock up on frozen puff pastry, cheese and eggs and you have the makings of a quiche anytime. Rummage through your frig for add-ins like diced ham and  mushrooms. The one pictured here has frozen artichoke hearts, prosciutto and onions in addition to the eggs and cheese. Serve it for supper with a nice salad, then kiss the cook.



  • 1 sheet Frozen pastry, thawed
  • 1 tbsp Vegetable oil
  • 1 Small onion, diced
  • 1 cup Frozen artichoke hearts, thawed
  • 1 1/2 cups Diced ham or other favorite cured meat
  • 3 cups Grated Swiss cheese
  • 4 Extra large eggs, slightly beaten with a fork
  • 1/4 cup Sour cream
  • 2 tbsp Mustard aioli
  • 2 1/2 cups Light cream
  • Fresh, ground nutmeg
  • Salt to taste


  1. Roll pastry to fit 9 inch quiche or pie pan. Preheat oven to 425F.
  2. Heat oil in medium size sauce pan and cook onion until wilted; add the ham and artrichoke hearts and cook about 3 minutes. Set aside to cool.
  3. Scatter 2 cups cheese in base of quiche or pie shell and spread cooled ham mixture over the cheese. Spread remaining 1 cup of cheese on top.
  4. In a bowl, whisk together the eggs, sour cream, mustard aioli, light cream and salt to taste. Pour over the filling and top with a grinding of fresh nutmeg.
  5. Place pan on a baking sheet and place in the oven. Bake 35 minutes or until set. Let cool slightly, then cut into wedges and serve warm.
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