Creamy Bacon Cheddar Quiche
The addition of crème fraîche produces one of the creamiest quiches ever in a buttery, flakey crust. Toss in some crisp, smokey bacon and aged sharp cheddar cheese and well...oh my!
Equipment
- 9 inch pie pan
- Rolling Pin
- fine mesh strainer
Ingredients
- ¾ lb bacon, cut into ½ inch pieces
- 1 sheet puff pastry, thawed
- flour
- 6 large eggs
- 16 oz Crème Fraîche
- ½ tsp salt
- ⅛ tsp nutmeg, freshly grated
- 1½ cups aged Irish white cheddar cheese, grated
Instructions
- Preheat oven to 375℉.
- Cook bacon until crisp. Remove from the pan using a slotted spoon and transfer the cooked bacon to a paper towel lined plate to drain off excess grease. Set aside.
- Shred the cheddar cheese. Set aside.
- Dust work surface with flour.
- Unroll puff pastry dough and use a rolling pin to roll out dough into a 13 inch square.
- Place dough in the bottom of a pie pan.
- Use a knife or kitchen scissors to trim off excess dough. Place the trimmed off pieces in the bottom of the pan.
- In a mixing bowl whisk together, eggs, crème fraîche, salt and nutmeg until you have a well combined, smooth custard.
- Pour the custard mixture through a fine mesh sieve into the prepared pie crust.
- Top the custard filling with the reserved bacon.
- Top with a layer of shredded cheddar cheese.
- Bake the quiche for 45-60 minutes; until the edges are golden brown and the center is set and no longer jiggles when you shake the pie pan.
- Remove quiche from the oven and allow it to cool for 15 minutes before slicing it to serve.
- Delicious served warm or at room temperature with a crisp green salad to round out the meal.