Ingredients
-
0.5
-
2 - 3
-
1
-
2 - 3
-
8
-
4
-
2
-
-
-
1
-
-
-
-
-
Directions
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.,Easy peasy, added chopped zucchini, and subbed Italian blend cheese, and added roasted sliced tomatoes for garnish, after cooking quiche. Yum!,Can this be frozen after baking?
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Steps
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1
Done
|
Set Oven to 425 Degrees (will Reduce Oven Temperature Later). |
|
2
Done
|
Prepare a 9-Inch (deep-Dish) Pie Plate. |
|
3
Done
|
in a Frypan, Melt Butter and Saute Onion and Garlic (if Using) Until Soft. |
|
4
Done
|
in a Large Bowl, Combine Eggs, Whipping Cream and Spices; Beat Until Very Well Combined. |
|
5
Done
|
Roll Out Pastry to Fit the Pie Plate. |
|
6
Done
|
Sprinkle the Onion/Garlic Mixture Into the Bottom of the Pie Shell, Then Chopped Bacon Then Top With Grated Cheese. |
|
7
Done
|
Carefully Pour the Egg Mixture on Top. |
|
8
Done
|
Bake at 425 Degrees For 15 Minutes. |
|
9
Done
|
Reduce Heat to 300 Degrees, and Bake For About Another 35-40 Minutes, or Until a Knife Inserted in the Middle Comes Out Clean. |
