Ultimate Quiche

This quiche is DREAMY.

What makes it so delectable?

A light and fluffy puff pastry is used in place of your typical pie shell. The puff pastry adds wonderful layers of flaky, buttery goodness. Who doesn't like that?!

The filling is a creamy, light-as-air mixture of creme fraiche (swoon) and beaten eggs that are lightly seasoned with salt and a pinch of nutmeg. 

Crispy pieces of bacon are enrobed in this creamy mixture and it all gets topped off with a nice helping of buttery, nutty gruyere cheese.

It's delicious! If you need a special breakfast/brunch dish to impress...this is it!

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Source: The Gourmet Cookbook

The Ultimate Quiche

12 slices bacon, cooked until crisp (drain, crumble, set aside)
1 sheet puff pastry, thawed
6 Large eggs, beaten
2 (8 oz) containers Creme Fraiche
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup coarsely grated Gruyere Cheese (about 4 oz)
9-inch deep dish fluted quiche pan with removable
   bottom or 9-inch ceramic quiche dish

Put a baking sheet on middle oven rack (this will catch any spillovers - I didn't have any though) and preheat oven to 375.

Roll out Puff Pastry on a lightly floured surface into a 13in square. Fit pastry into quiche pan and roll rolling pin over top to trim pastry flush with rim or trim extra with a knife.

Whisk eggs in a medium bowl until well combine and light in color, then whisk in creme fraiche, salt, nutmeg just until smooth. Pour filling through a fine-mesh sieve into a pastry shell. Sprinkle bacon evenly over filling and top with Gruyere.

Bake quiche on heated baking sheet until center is set (no jiggle), 45 minutes to 1 hour. Transfer to a rack to cool to warm or room temperature.

If using quiche pan, remove rim just before serving.

My Notes:
* My quiche was golden brown and cooked through at about 40 minutes.
* I will definitely be making this again, but for a special occasion. Between the bacon, puff pastry, creme fraiche and Gruyere this tart is pretty spendy to make. But truly, it's worth it. Hello Christmas morning!
* A mix of fontina cheese with the Gruyere is also tasty. Maybe a 1/4 cup of fontina.
* I wouldn't add any other ingredients to the filling (i.e., onions, mushrooms, peppers, etc.) as the filling mixture would overflow. You could however substitute chopped ham or roasted diced tomatoes instead of the bacon. But honesty, the bacon is divine :)