Easy Quiche Lorraine
Ingredients
The crust
The filling
-
4
strips
bacon
-
1
medium
yellow onion, diced
-
1
clove
garlic, minced
-
4
oz
cream cheese
-
¼
cup
heavy cream
-
¼
cup
milk
-
5
large
eggs, lightly beaten
-
2
cups
shredded Swiss cheese
-
¼
tsp
ground nutmeg
-
½
tsp
salt
-
¼
tsp
freshly cracked black pepper
-
2
Tbsp
chopped fresh Italian parsley (optional)
Instructions
- Preheat the oven to 425°F and roll out the puff pastry into an 11-inch square, placing it in a 9-inch pie plate.
- Puncture the bottom of the pastry with a fork, trim the edges, and cover with parchment paper and pie weights.
- Bake the crust for 15 minutes.
- Cook the bacon in a skillet until crispy, then chop and set aside, reserving the drippings.
- Remove the crust from the oven and take off the parchment and weights.
- Cook the diced onion in the bacon drippings until translucent, then add the minced garlic and cook until fragrant.
- In a bowl, mix the cream cheese, heavy cream, and milk until smooth, then add the eggs, Swiss cheese, cooked onions and garlic, nutmeg, salt, and pepper, mixing well.
- Stir in most of the bacon, reserving some for garnish, and pour the filling into the crust.
- Brush the crust edges with heavy cream and cover the quiche edges with a pie shield.
- Bake for about 25 minutes until the crust is golden and the filling is set.
- Cool for 10 minutes before serving and garnish with remaining bacon and parsley.
Nutrition Facts (estimated)
Servings
8 slices
Calories
446
Total fat
35g
Total carbohydrates
17g
Total protein
16g
Sodium
434mg
Cholesterol
0mg
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