Six-ingredient frying pan quiche
Whip up this easy eggy favourite in no time at all with this cracking hack.
Ingredients
2 sheets frozen butter puff pastry, thawed
6 eggs, lightly beaten, plus 1 extra egg
1/2 cup single cream
1 cup firm ricotta, crumbled
150g smoked chicken breast, shredded
1/2 cup sage leaves, to serve
Method
1. Preheat the oven to 180C fan-forced (200C conventional). Line two 15cm ovenproof frypans with baking paper. Press a pastry sheet into each pan, allowing the pastry to overhang the edge slightly.
2. Whisk together the 6 eggs and cream. Season with salt and pepper and pour into the two pans. Top with ricotta and chicken. Place on a large baking tray.
3. Lightly beat the additional egg with a fork, then brush the pastry edges with beaten egg. Transfer the tray to the oven and bake for 25-30 minutes, or until golden and puffed.
4. Place sage leaves on a baking tray. Lightly drizzle with oil. Bake for 1-2 minutes or until crisp.
5. Serve the quiches topped with sage leaves and cracked pepper.
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Jessica Brook is a recipe writer.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/sixingredient-frying-pan-quiche-20220606-h249v6.html