The Magic of Kiche: A Puff Pastry Recipe to Start Your Day

When it comes to breakfast recipes, kiche is a great option to consider. The magical thing about kiche is that you can serve it absolutely any time of day, making it perfect for both breakfast and brunch. One of the reasons I love this puff pastry version is that all you have to do is thaw the puff pastry - no need to make the pastry yourself! This makes it a great option for busy mornings when you don't have time to spend hours in the kitchen.

To start, I'm making the egg mixture, which is a crucial part of any kiche recipe. I beat some eggs and add a pinch of salt and pepper to give it that extra kick. Next, I add a good amount of half and half and then sour cream - yes, you read that right, sour cream! A nice pile of sour cream adds a tangy flavor to the dish. I just need to whisk this mixture until it's completely combined, which doesn't take long at all.

Now that I have my egg mixture ready, I can move on to the next step: preparing the puff pastry. I have two sheets of frozen puff pastry and I'm going to lay one of them right into half of this baking dish. To ensure even coverage, I'll overlap the second sheet on top. Once it's in place, I'll bring whatever's hanging over the sides down so that it's just right around the top rim of the pan. And there we have it - the pastry is ready!

Next, I'm going to add a bed of cheese to the bottom of the dish. This time, I've chosen grated pepper jack cheese, which adds just a tiny bit of spice and creaminess to the dish. But feel free to experiment with different types of cheese or even add some diced ham or bacon for extra flavor. Before pouring the egg mixture over the top, I'll sauté some leaves of Swiss chard in a little butter - salted, peppered, and cooked until they're tender. Any dark leafy green will do, so don't be afraid to try kale or spinach instead.

Now it's time for the star of the show: the egg mixture! I pour it all over the top, emphasizing "over the top" - because who doesn't love a good kiche? To add some color and flavor, I'll arrange little grape Tomatoes on top. Halved and cut side up, they add a burst of juicy sweetness to each bite. And just for fun, I'm sprinkling some fresh dill over the top, which is a great herb for eggy breakfast dishes.

For baking, there are two stages involved. First, I'll lightly cover the pan with foil and cook it at 375°F for 20 minutes. Next, I'll remove the foil and let it bake for another 20 minutes - this will allow the cheese to melt and the pastry to golden brown perfectly. As the kiche bakes in the oven, the aroma wafting from the dish is heavenly, making my mouth water just thinking about it.

And finally, before slicing into this beautiful masterpiece, I'll let it sit for 10-15 minutes to allow the flavors to meld together. This patience is crucial, as it allows the cheese to set and the pastry to retain its flaky texture. While waiting for the kiche to come together, I can take a moment to appreciate its beauty - a perfectly arranged bed of cheese, a sprinkling of fresh herbs, and those gorgeous tomatoes on top. It's a dish that's truly worth savoring.

As I sit here staring at my finished kiche, I'm reminded why this recipe is so special. It's the perfect combination of flavors and textures, all wrapped up in a delicious puff pastry package. And the best part? You can enjoy it absolutely any time of day - whether you're looking for a hearty breakfast or a satisfying brunch option. So go ahead, give this puff pastry kiche recipe a try, and experience the magic of kiche for yourself!

"WEBVTTKind: captionsLanguage: ena shortcut puff pastry kiche so I'm making the egg mixture which is a great way to start any kiche recipe I beat some eggs and I'm adding some salt and pepper and then a good amount of half and half and then sour cream nice pile of sour cream and then I just need to whisk this mixture until it is completely combined I think the magical thing about kiche is the you can serve it absolutely any time of day I really love this puff pastry version because all you have to do is thaw the puff pastry you don't have to make the pastry yourself that is the egg mixture So speaking of puff pastry I have two sheets and again this is frozen puff pastry and I'm just going to lay it right into half of this baking dish I'm going to overlap two sheets all right I think that looks good just kind of bring whatever's hanging over the sides down so that it's right around the top rim of the pan all right so the pastry is ready now I'm going to lay on a bed of cheese this is grated pepper jack cheese it adds just a tiny bit of spice and it's really really creamy I sauteed some leaves of Swiss chard I just took them off the stem and sauteed them in a little butter salted them peppered them but you can do kale you can do spinach any kind of dark leafy green is perfect for this so now this egg mixture gets poured all over the top emphasis on over the top oh gosh I love kiche all right so for color and flavor I'm going to add some little graped Tomatoes they're cut in half I'm going to arrange them cut side up I'm sorry but try color cherry tomatoes just make everything look prettier so I have this beautiful fresh dill which is a great herb for eggy breakfast dishes and I'm just doing a little sprinkle you can put as little or as much as you like so for baking there are actually two stages I'm going to lightly cover the pan for the first stage and it's going to cook at 375° for 20 minutes then I'll take the foil off and let it bake for another 20 minutes see what this looks like in here it sure does smell good oh gosh it's so beautiful taking the time to arrange those tomatoes so that the cut side is up is really worth it now unfortunately it's always best to let kiche sit for 10 or 15 minutes before you slice it so I'm going to sit here and stare at its beauty and try to be patienta shortcut puff pastry kiche so I'm making the egg mixture which is a great way to start any kiche recipe I beat some eggs and I'm adding some salt and pepper and then a good amount of half and half and then sour cream nice pile of sour cream and then I just need to whisk this mixture until it is completely combined I think the magical thing about kiche is the you can serve it absolutely any time of day I really love this puff pastry version because all you have to do is thaw the puff pastry you don't have to make the pastry yourself that is the egg mixture So speaking of puff pastry I have two sheets and again this is frozen puff pastry and I'm just going to lay it right into half of this baking dish I'm going to overlap two sheets all right I think that looks good just kind of bring whatever's hanging over the sides down so that it's right around the top rim of the pan all right so the pastry is ready now I'm going to lay on a bed of cheese this is grated pepper jack cheese it adds just a tiny bit of spice and it's really really creamy I sauteed some leaves of Swiss chard I just took them off the stem and sauteed them in a little butter salted them peppered them but you can do kale you can do spinach any kind of dark leafy green is perfect for this so now this egg mixture gets poured all over the top emphasis on over the top oh gosh I love kiche all right so for color and flavor I'm going to add some little graped Tomatoes they're cut in half I'm going to arrange them cut side up I'm sorry but try color cherry tomatoes just make everything look prettier so I have this beautiful fresh dill which is a great herb for eggy breakfast dishes and I'm just doing a little sprinkle you can put as little or as much as you like so for baking there are actually two stages I'm going to lightly cover the pan for the first stage and it's going to cook at 375° for 20 minutes then I'll take the foil off and let it bake for another 20 minutes see what this looks like in here it sure does smell good oh gosh it's so beautiful taking the time to arrange those tomatoes so that the cut side is up is really worth it now unfortunately it's always best to let kiche sit for 10 or 15 minutes before you slice it so I'm going to sit here and stare at its beauty and try to be patient\n"