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RECIPE
16 INGREDIENTS16 STEPS1hr 30min

Heart-Shape Quiche and Vol-au-Vent

4.5
2 Ratings
Puff pastry is so versatile especially for making quiche and vol-au-vent. A vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece.
Heart-Shape Quiche and Vol-au-Vent Recipe | SideChef
Puff pastry is so versatile especially for making quiche and vol-au-vent. A vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece.
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
1hr 30min
Total Time
$6.39
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
2
Puff Pastry
10.5 oz
Mushrooms
2 cloves
Garlic , divided
1/2 cup
Mascarpone Cheese
1/2 cup
Red Wine
3 Tbsp
Extra-Virgin Olive Oil
1 Tbsp
2 Tbsp
Emmental Cheese
1 Tbsp
Fresh Parsley , chopped
1/2 cup
Heavy Cream
2 Tbsp
to taste
2 Tbsp
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Nutrition Per Serving

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CALORIES
1188
FAT
98.0 g
PROTEIN
24.0 g
CARBS
41.6 g

Cooking Instructions

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Step 1
Grab your Puff Pastry (2) and let it sit on your kitchen counter until completely thawed.
Step 2
Take the Mushrooms (10.5 oz) , wash them and slice them up.
Step 3
In a skillet heat up one of the Garlic (1 clove) and Extra-Virgin Olive Oil (2 Tbsp) . Add the mushrooms and season with Salt (to taste) and Ground Black Pepper (to taste) and pour in the Red Wine (1/2 cup) .
Step 4
Cook uncovered on medium-high for about 15 minutes. Add the Fresh Parsley (1 Tbsp) and set aside.
Step 5
Take the Fresh Spinach (10 cups) and wash them and cut them up.
Step 6
In a skillet, heat up the Extra-Virgin Olive Oil (1 Tbsp) with Butter (1 Tbsp) . Add the spinach and stir well, season with Salt (to taste) and Ground Black Pepper (to taste) and minced Garlic (1 clove) .
Step 7
Set aside and chop them up finely.
Step 8
In a bowl combine the Egg (1) , Salt (to taste) , Ground Black Pepper (to taste) , and Parmesan Cheese (1 Tbsp) and the Heavy Cream (1/2 cup) . Beat up all the ingredients together for 1-2 minutes.
Step 9
Grab one of these cute heart shape pan. Roll out the puff pastry sheet, and cut it out into 2 big hearts. Place one into the pan, pressing well around the edges.
Step 10
Add the chopped Emmental Cheese (2 Tbsp) , mushrooms , spinach, and then pour in half of the egg mixture, fold the edges. Bake at 180 degrees C (350 degrees F) for about 20 minutes.
Step 11
Repeat one more time to make the second quiche.
Step 12
Now on to the heart-shaped vol-au-vents! Roll out the second sheet of puff pastry and using cookie cutters, cut out hearts. Put together the Egg (1) and the Milk (2 Tbsp) to make the egg-milk wash.
Step 13
Now take 3 of the hearts, brush one with the egg-milk wash, then using a smaller cookie cutter, cut off the center of the other 2 hearts, brush them with the wash and place them on top of the first heart.
Step 14
Bake at 200 degrees C (400 degrees F) for about 15-20 minutes or until the hearts are nice and buff and got a nice golden color. Remove from the oven and let them cool down.
Step 15
Meanwhile, prepare the filling. In your blender put the sauteed spinach with the Mascarpone Cheese (1/2 cup) and the remainder tablespoon of Parmesan Cheese (1 Tbsp) and blend until you get a nice, smooth cream.
Step 16
Place the cream into a pasty bag and fill up the center of your vol-au-vents then decorate with a few slices of mushrooms. Serve and enjoy!
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Nutrition Per Serving
Calories
1188
% Daily Value*
Fat
98.0 g
126%
Saturated Fat
48.1 g
241%
Trans Fat
0.6 g
--
Cholesterol
370.0 mg
123%
Carbohydrates
41.6 g
15%
Fiber
6.4 g
23%
Sugars
7.6 g
--
Protein
24.0 g
48%
Sodium
435.1 mg
19%
Vitamin D
1.5 µg
8%
Calcium
547.3 mg
42%
Iron
7.8 mg
43%
Potassium
820.8 mg
17%
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