Quiche Dijonnaise
Prep time
Cook time
Total time
A quiche inspired by a trip to Burgundy that's perfect as the vegetarian option at your holiday table.
Recipe type: Main
Serves: 4
  • 1 sheet frozen puff pastry, thawed
  • 6 tablespoons Dijon mustard
  • 1 onion, finely sliced into rings
  • 1 large tomato, finely sliced into rounds
  • ½ cup cheese, grated
  • 3 eggs, beaten
  • 1 egg, beaten for egg wash
  1. Pre-heat oven to 350˚F
  2. Roll the thawed pastry into a pie dish (greased if it is not non-stick). The pastry will hang over the edges, that's ok.
  3. Spread the mustard evenly on the bottom of the pie pastry.
  4. Lay the onion rings, tomato slices on the mustard.
  5. Spread the cheese evenly over the tomatoes and onions.
  6. Pour the egg over the filling and swirl the plate around to make sure it's evenly distributed.
  7. Fold the edges up over the filling (it will definitely not completely cover the pie, that's ok) and brush with egg wash.
  8. Bake for 35 minutes.
  9. Serve warm as a main dish.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2011/09/canadian-tire-kitchen-crew-mission-2-vegetarian-options-for-thanksgiving/