Individual Quiche Lorraine w/ Puff Pastry Crust!

I was craving quiche and I had some left over puff pastry in the freezer so this turned out well. I put mine in little ramekins which is great if you’re having guests!

Individual Quiche Lorraine w/ Puff Pastry Crust!

0.5 (14 ounce) package frozen puff pastry (use half of a 397 gram)
2 -3 tablespoons butter
1 large onion,
chopped 2 -3 fresh minced garlic cloves (optional)
8 slices bacon, cooked and chopped
4 eggs
1 cups whipping cream (unwhipped)
salt (start with 1/2 teaspoon)
pepper
1 pinch nutmeg
1 pinch cayenne pepper
1 1/2 cups grated swiss cheese
Set oven to 425 degrees (will reduce oven temperature later). Prepare a 9-inch (deep-dish) pie plate or ramekins.
In a frypan, melt butter and saute onion and garlic (if using) until soft.
In a large bowl, combine eggs, whipping cream and spices; beat until very well combined.
Roll out pastry to fit the pie plate. Sprinkle the onion/garlic mixture into the bottom of the pie shell, then chopped bacon then top with grated cheese. Carefully pour the egg mixture on top.
Bake at 425 degrees for 15 minutes.
Reduce heat to 300 degrees, and bake for about another 35-40 minutes, or until a knife inserted in the middle comes out clean.

 

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