There is no dish that says home to me like a quiche. Today I’m sharing with you my take on my mom’s quiche. I’ve taken her recipe and fancied it up a bit.
1 9in quiche or 8 servings
4 Large eggs
1 Cup half & half
4 Pieces of thick cut bacon
1 Cup Gruyere cheese (shredded)
2 Tbsps all-purpose flour
Butter to grease the pan
Salt and Pepper for seasoning
Preheat the oven at 375 degrees. First fry the bacon in a skillet on medium-low until crisp. While the bacon is cooking, use butter to lightly grease a 9in spring form pan. Then roll out the puff pastry roll enough to fill the spring form pan with a crust fitting about 2.5in tall.
Once the bacon is done, let it cool and then crumble. Take the crumbled bacon and the cheese and coat them with the flour, set aside. Whip the eggs with the half and half in a separate container. Season the egg mixture with the salt and pepper to taste. Add the bacon and cheese mixture to the pastry lined pan. Pour the egg mixture over the bacon and cheese. Bake the quiche in the oven for 30-45 minutes. Enjoy!