Puff Pastry Quiche Lorraine |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Please use only Swiss cheese for this recipe, I have made the mistake of using another kind of cheese and it just doesn't work! Purchase a 14-ounce (397 gram) package of puff pastry, and use half for this recipe. The original recipe for this does not call for garlic, but I like to add it in... of course, it is optional. Ingredients:
0.5 (14 ounce) package frozen puff pastry (use half of a 397 gram) |
2 -3 tablespoons butter |
1 large onion, chopped |
2 -3 fresh minced garlic cloves (optional) |
8 slices bacon, cooked and chopped (can use more if desired) |
4 eggs |
2 cups whipping cream (unwhipped) |
salt (start with 1/2 teaspoon) |
pepper |
1 pinch nutmeg |
1 pinch cayenne pepper |
1 1/2 cups grated swiss cheese |
Directions:
1. Set oven to 425 degrees (will reduce oven temperature later).
2. Prepare a 9-inch (deep-dish) pie plate.
3. In a frypan, melt butter and saute onion and garlic (if using) until soft.
4. In a large bowl, combine eggs, whipping cream and spices; beat until very well combined.
5. Roll out pastry to fit the pie plate.
6. Sprinkle the onion/garlic mixture into the bottom of the pie shell, then chopped bacon then top with grated cheese.
7. Carefully pour the egg mixture on top.
8. Bake at 425 degrees for 15 minutes.
9. Reduce heat to 300 degrees, and bake for about another 35-40 minutes, or until a knife inserted in the middle comes out clean.
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