Prep 25 mins
Cook 50 mins
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.
- 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)
- 1 pinch nutmeg
- 1 pinch cayenne pepper
- 1 1⁄2 cups grated swiss cheese
- Set oven to 425 degrees (will reduce oven temperature later).
- Prepare a 9-inch (deep-dish) pie plate.
- In a frypan, melt butter and saute onion and garlic (if using) until soft.
- In a large bowl, combine eggs, whipping cream and spices; beat until very well combined.
- Roll out pastry to fit the pie plate.
- Sprinkle the onion/garlic mixture into the bottom of the pie shell, then chopped bacon then top with grated cheese.
- Carefully pour the egg mixture on top.
- Bake at 425 degrees for 15 minutes.
- Reduce heat to 300 degrees, and bake for about another 35-40 minutes, or until a knife inserted in the middle comes out clean.
Wow, this was gooood!!! But I had a problem here, of my own making. This meant I could either go with no stars, or 5 stars!! The story is: I had eaten a classic Quiche Lorraine in the restaurant La Table Lorraine in the city of Nancy, France, in the province of Lorraine! (I thought that was quite an achievement!) It was so fabulous that ever since that was my standard!! VERY unfair, as there are hundreds of variations!! This one was stunning. The only "fault" was mine. I forgot to buy cream, so I used a carton (1 cup) of thick, firm creme fraiche plus 1 cup of fullcream milk. I decided that might just add up to 2 cups whipping cream. Otherwise, I did not change a single thing -- I love puff pastry anyway. The quiche was gorgeous. I do feel my subbing of the cream might have made a difference, but this recipe works so well, it's really great!! I used perhaps more nutmeg and black pepper than specified -- at least 1/2 teaspoon each, or more. I did not add garlic, because Quiche Lorraine is quite delicate in taste. The consistency was like a custard almost threatening to fall apart -- perfect, light, rich. So? How can I give Kittencal, one of the best cooks on Zaar, less than 5 stars for this one?? (I fear tomorrow .... there will be quite a lot left over and I am known for eating cold leftovers for breakfast, and this is fattening ...!!) Sorry, no picture this time, as a storm is approaching and it was already dark when it came out of the oven!!
I didn't even realize that this was another Kittencal recipe until I was done! This was delicious and super easy. I made the following changes with what I had on hand: omitted garlic, saut?ed fresh spinach with the onions, used leftover ham instead of bacon, and used half and half instead of cream. I think the cream would result in a firmer quiche but I just didn't have any. It was still yummy! Thank you for another wonderful recipe!