Name: Creamy Puff Pastry Quiche Lorraine Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 7 oz puff pastry (thawed according to package directions); 2 tbsp butter (unsalted, e.g. Kerrygold); 1 large onion (finely diced); 2 garlic cloves (freshly minced); 2 cups heavy cream (full-fat); 4 large eggs; 1 1/2 cups shredded Swiss cheese (or Gruyère); 1/8 tsp cayenne pepper (a pinch); 1/8 tsp nutmeg (a pinch); 8 slices bacon (cooked until crispy and crumbled); Freshly ground black pepper (to taste); 1/2 tsp fine sea salt

Introduction

This Creamy Puff Pastry Quiche Lorraine is a delicious twist on the classic French quiche. Featuring a flaky puff pastry crust filled with a rich custard of cream, eggs, Swiss cheese, and crispy bacon, it makes for a perfect brunch or light dinner. The combination of sautéed aromatics and warming spices adds depth and flavor to every bite.

A single slice of quiche is shown on a white plate with small dark speckles, placed on a white marbled surface. The quiche has three visible layers: a golden-brown, flaky crust on the bottom and edges; a creamy, light yellow egg custard layer on top with some browned spots; and mixed inside are pieces of pinkish bacon and green spinach leaves, along with white chunks of cheese. A silver fork lies next to the slice on the plate, and a soft pink flower with green leaves is partly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 oz puff pastry (thawed according to package directions)

2 tbsp butter (unsalted, Kerrygold recommended)

1 large onion (finely diced)

2 garlic cloves (freshly minced)

2 cups heavy cream (full-fat)

4 large eggs

1 1/2 cups shredded Swiss cheese (or Gruyère)

A pinch of cayenne pepper

A pinch of nutmeg

8 slices bacon (cooked until crispy and crumbled)

Freshly ground black pepper (to taste)

1/2 tsp fine sea salt

Instructions

Step 1: Preheat your oven to 425°F and prepare a 9-inch deep-dish pie plate by ensuring it is clean and ready for the pie assembly.

Step 2: In a frypan, melt the butter over medium heat. Sauté the finely diced onion and minced garlic until soft and fragrant. Remove from heat and set aside.

Step 3: In a large bowl, combine the eggs, heavy cream, cayenne pepper, nutmeg, salt, and freshly ground black pepper. Beat the mixture thoroughly until well combined and smooth.

Step 4: Roll out the thawed puff pastry to fit your prepared pie plate and lay it inside, trimming any excess pastry around the edges. Evenly spread the sautéed onion and garlic mixture over the bottom of the pastry shell.

Step 5: Sprinkle the crispy, crumbled bacon over the aromatics, then add an even layer of shredded Swiss cheese. Finally, carefully pour the egg and cream mixture over the fillings, ensuring it distributes evenly.

Step 6: Place the pie plate in the preheated oven and bake at 425°F for 15 minutes. Then reduce the oven temperature to 300°F and continue baking for 35-40 minutes, until a knife inserted in the center comes out clean.

Step 7: Remove the quiche from the oven and allow it to cool for a few minutes before slicing. Serve warm and enjoy the creamy, flavorful quiche.

Tips & Variations

For a deeper, nuttier flavor, substitute Gruyère cheese for Swiss cheese.

If you prefer a lighter crust, you can use a pre-made shortcrust pastry instead of puff pastry.

Add fresh herbs like thyme or chives to the egg mixture for an herbal note.

Make sure to cook the bacon until very crispy to avoid sogginess in the quiche.

FAQs

Can I make this quiche ahead of time?

Yes, you can assemble the quiche a day in advance and refrigerate it before baking. Bring it to room temperature before placing it in the oven to ensure even cooking.

Can I freeze leftover quiche?

Quiche freezes well. Wrap leftover slices tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the refrigerator and reheat in the oven before serving.