Quiches are not only do-ahead ease but they’re a good way to use up leftovers. They are delicious, filling, nutritious, and economical. photos by coco zordan
They can be served in a casual lunch, wrapped and carried to picnics, made ahead and reheated.
8
20 min.
40/50
puff pastry DUFOUR 1 box
olive oil 1 tbs
chopped lean bacon 3 slices
or cooked ham 5-6 thin slices
grated gruyere cheese (or other hard cheese) 2 oz
eggs (lightly beaten) 3
milk 1/2 cup
cream 1/2 cup
nutmeg 1/3 tsp.
preheat oven to 350*. Line pan with the pastry (follow the handling instructions on the box). If you prefer making your own pastry follow this recipe.
Heat oil in a frying pan and cook bacon on medium heat until crispy. Drain on paper towel. Spread over pastry (or cover the bottom with the ham slices), sprinkle the cheese on top. If you have leftovers of a different hard cheese you can use or add to the gruyere.
slightly beat eggs, add cream, nutmeg,
pour into base
bake for 40 minutes or longer, until nicely golden.
serve warm or cold. Enjoy this delicious quiche Lorraine!
Print
