Ree uses store-bought puff pastry for her quiche crust as a genius shortcut that saves a lot of time and hassle! This recipe is perfect for a wake-and-bake breakfast dish to feed a crowd. #ReeDrummond #ThePioneerWoman #FoodNetwork #PuffPastry #Quiche Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://streamonm.ax/4aX0WxC! Get the recipe ▶ https://foodtv.com/4bfx5AQ Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Puff Pastry Quiche RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 1 hr 25 min (includes cooling time) Active: 30 min Yield: 6 to 8 servings Ingredients 1 tablespoon olive oil 1 bunch chard, destemmed and roughly chopped (about 6 cups) Kosher salt and freshly ground black pepper 9 large eggs 1 1/2 cups half-and-half 3/4 cup sour cream One 17.3-ounce package (2 sheets) frozen puff pastry, thawed 2 cups shredded pepper jack cheese 1 cup multicolored tomatoes, halved 5 sprigs fresh dill Directions Preheat the oven to 375 degrees F. Heat a skillet with the olive oil and sauté the chard with a pinch of salt for 3 to 4 minutes, then drain on a paper towel. In a large bowl, whisk the eggs, half-and-half, sour cream, salt and pepper. Lay the sheets of puff pastry in a 9-by13-inch baking dish so that they overlap by a couple of inches in the middle. Press along the seam to seal them together, then press the pastry up the sides and tuck in the corners. Top the pastry with the pepper jack cheese and drained chard. Gently pour over the egg mixture, then place the tomatoes carefully cut-side up, and top with sprigs of dill. Cover with foil and bake for 20 minutes, then remove the foil and cook another 20 minutes. Allow to sit for 10 to 15 minutes before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com/ ▶ FULL EPISODES: https://watch.foodnetwork.com/ ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ree Drummond's Puff Pastry Quiche | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=hilqY-lsnq4