Description
This puff pastry quiche Lorraine is the perfect balance of flaky, cheesy, and savory goodness, featuring a crispy crust, rich bacon, and a creamy egg filling.
Ingredients
Scale
For the Crust:
- 1 sheet puff pastry, thawed
- 6 slices bacon, chopped
- 1 cup shredded Gruyère cheese
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1 tablespoon chopped fresh chives (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Roll out puff pastry and press into a 9-inch pie dish, trimming edges as needed. Prick bottom with a fork and chill for 10 minutes.
- In a skillet over medium heat, cook bacon until crispy. Drain on paper towels and sprinkle over the pastry-lined dish. Top with shredded Gruyère cheese.
- In a bowl, whisk together eggs, heavy cream, milk, nutmeg, salt, and pepper until smooth. Pour over bacon and cheese in the dish.
- Bake for 30-35 minutes, until pastry is golden and filling is set. Let cool for 5 minutes, garnish with chives if desired, slice, and serve warm.
Notes
You can customize the seasonings to taste.