Puff Pastry Mortadella and Cheddar Quiche

Made with San Daniele® Mortadella Classica, a puff pastry crust filled with eggs, scallions and cheddar cheese.



1 sheet frozen puff pastry, thawed

4 large eggs

1 cup whipping cream

1 cup sharp or mild cheddar cheese, finely grated

175g, San Daniele® Mortadella Classica

2 tbsp scallions, chopped

Salt and pepper to taste


Preheat oven to 375 degrees. In a medium bowl, combine with whisk eggs, whipping cream, salt and pepper. Set aside. 

Roll out puff pastry on a lightly floured surface to fit baking dish or tart pan of choice. 

Trim excess dough from around edge of tart pan leaving 1⁄2” overhang. Gently crimp edge with your fingers. Prick the dough all over with a fork. 

Add San Daniele® Mortadella Classica, cheese and scallions. Pour egg mixture over the crust and spread evenly. 

Bake for approximately 15-20 minutes until quiche is puffed and lightly browned, and knife test comes out clean. 

Allow quiche to rest for 5-10 minutes before slicing, garnish with fresh scallions and enjoy! 


For an elevated version, follow the same directions but simply swap out the cheddar for mascarpone cheese and mix in the egg mixture. Add rosemary, red and green peppers to the baking dish before pouring the egg mixture. Serve with fresh chives.

Keywords: puff pastry quiche, lunch recipes,