Puff Pastry Quiche Lorraine

"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."
 
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photo by aznbbdoll photo by aznbbdoll
photo by aznbbdoll
photo by Carolynne T. photo by Carolynne T.
photo by aznbbdoll photo by aznbbdoll
Ready In:
1hr 15mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • 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.

Questions & Replies

  1. If I make this the night before and keep it in the fridge, will it be soggy in the morning when I go to heat it up in the oven? I’m terrified of a soggy bottom!
     
  2. Can this be frozen after baking?
     
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Reviews

  1. 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!!
     
  2. 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!
     
  3. Easy peasy, added chopped zucchini, and subbed Italian blend cheese, and added roasted sliced tomatoes for garnish, after cooking quiche. Yum!
     
  4. I used gruyere cheese, lots of chopped crisp bacon, and a cup of leftover spinach, well drained and chopped. Used a 9 inch springform pan. Roll out the puff pastry to fit to the top. It came out wonderful!!! The onion was cooked in the bacon grease, well drained, patted dry. Pan was sprayed with cooking spray. The pastry was placed first, then the onion, bacon, cheese, and egg liquid. Highly recommend this recipe!!!
     
  5. The base was a soggy mess, probably due to placing the onion which was cooked in butter directly on top. I don’t like to eat soggy pastry and I was unsure the pastry on the bottom was cooked. The filling was fine.
     
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Tweaks

  1. 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!
     

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