Bacon and Parmesan Cheese Quiche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 piece(s) 1 sheet fro. puff pastry, thawed each pkg. contains 2 sheets |
8 strip(s) bacon, cooked, cooled/crumbled |
1/4 teaspoon(s) dried thyme |
4 eggs |
1/2 teaspoon(s) garlic powder |
1/4 teaspoon(s) gr. bl. pepper |
1/2 cup(s) gr. parm |
1/2 cup(s) heavy cream |
1/2 teaspoon(s) salt |
Directions:
1. Heat oven to 375.
2. On a lightly floured surfce roll out the puff pastry until it forms a 12 by 12 inch square. Carefully fit the pastry into a 9 inch tart pan with a removable bottom. Gently press the pastry into the edges, then pass a rolling pin over the top to trim off any excess dough.
3. Top the pastry with a sheet of parchment paper, then place a second(slightly smallerl)tart or pie pan into the tart. Bake for 12 to 15 min. or until lightly browned. Remove the tart shell from the oven, leaving the top pan in the tart, and set aside to cool slightly. Increase oven to 400.
4. While the quiche sheel bakes, in a med. bowl whisk together the eggs, heavy cream, salt, pepper, garlic powder and thyme. Stir in the bacon and 1/4 of the parm cheese. Carefully transfer the egg mixture to the cooled tart shell, then sprinkle the remaining cheese over it.
5. Bake for 18 to 20 min., or until the eggs and cheese are lightly browned and puffed. Cool slightly before serving.
6. servings: 242 cal, 19 g fat.
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