Quiche Lorraine is undoubtedly my favourite quiche (closely followed by Västerbotten cheese quiche with crayfish) and until now my trusted recipe has served me well. The pastry is easy to make and it never gives a soggy bottom and the filling is delicious. But do you know what would make it EVEN better? Puff pastry! Golden, flaky buttery puff… Yes, please! Said and done.
I made this (in Sweden quite unorthodox) quiche for my friends in the summer and children and adults alike really liked it – and had seconds. Always a good sign!
Quiche Lorraine with puff pastry, serves 4
1 roll butter puff pastry
1/2 onion, finely chopped
300 g smoked and cured streaky bacon (fried in pieces, then drained on kitchen towel)
butter and oil for frying
150 ml grated cheese (I used Monterey Jack)
1/2 bunch parsley, chopped
1 bunch chives, chopped
300 ml cream
3 eggs + 1/2 left over from the crust making
white pepper (no salt needed)
Cover a quiche dish with puff pastry. Use a fork to make holes in pastry and pre-bake in 180C oven for 10 mins.
Fry the onion soft on medium heat. Place in a mixing bowl. Fry the bacon crisp in the same pan, remove to the mixing bowl and leave to cool slightly. Add the cheese, eggs, cream, herbs and pepper. Fill the quiche and bake for 35 mins in 180C (or until set and golden in colour). Enjoy it hot or cold or in between, ideally with a nice salad.