Go Back
Puff Pastry Quiche

Puff Pastry Quiche Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 sheet puff pastry, thawed but cold
  • 4 large eggs, at room temperature
  • 1 cup heavy cream
  • 4 slices thick-cut bacon, diced
  • 1 medium leek, white and light green parts only, thinly sliced
  • 1 cup shredded Gruyère cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • Pinch freshly grated nutmeg

Method
 

  1. Roll the pastry on a floured surface to an 11-inch circle, fit into a 9-inch pie plate, trim, fold, and crimp the edge. Chill if soft.
  2. Sauté bacon in a skillet over medium heat until crisp, about 6 to 8 minutes; drain and set aside. Cook the leeks in the same pan until soft and golden, about 5 minutes. Let cool slightly.
  3. Whisk eggs, heavy cream, salt, pepper, and nutmeg until smooth. Scatter bacon, leeks, and Gruyère in the pastry shell, then pour the custard over the top.
  4. Bake on the middle rack at 400°F (200°C) for 25 to 30 minutes, until the crust is golden and puffed and the center jiggles just slightly.
  5. Cool on a rack for 10 minutes, then slice and serve warm.

Notes

The quiche will puff dramatically in the oven and settle as it cools, which is normal. If your oven runs hot, check at 22 minutes and tent the edges with foil if the crust browns too fast. For a vegetarian version, replace the bacon with sautéed mushrooms and use a good vegetable broth deglaze instead of drippings, though the custard base stays the same.