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| 1 | Sheet frozen puff pastry (half of a 17 1/4 oz. pk) |
| 8 x ca. 30 g | Cream cheese, cut into 8 equal pieces. |
| 6 | eggs |
| 1 1/2 Tasse | Light cream or half-and-half |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 Esslöffel | dijon mustard |
| 4 x ca. 30 g | Can diced green chilies |
| 3 Tasse | Shredded cheese (a mixture of Gruyere or Swiss and white cheddar, or whatever else you like) (12 oz) |
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Defrost puff pastry for 30 to 45 minutes. Preheat oven to 375F. On a lightly floured surface, roll out puff pastry to a circle 12 1/2 inches in diameter. Fit without stretching into 10-inch quiche dish or deep-dish pie pan. Roll edges toward center of dish and press lightly against rim.
Place cream cheese pieces, spoke fashion, in bottom of crust. Beat together eggs, cream, salt, pepper, mustard, and chilies. Mix in cheese. Turn cheese filling into crust.
Place quiche on baking sheet (to chatch any drips) and bake 1 hour and 15 minutes, or until a knife inserted in center comes out clean. Let cool for 5 minutes before cutting and serving.
crisp crumbled cooked bacon (1/2 cup) can be added to the quiche along with cheese, if desired.
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