Creme Fraiche Quiche

[kirra]

Creme Fraiche Quiche

Ingredients:

3/4 pound bacon (12 slices) cut crosswise into 3/4-inch wide pieces
1 sheet frozen puff pastry ( from a 17 1/4-ounce package), thawed (I love Dufour puff pastry)
6 large eggs
2 (10-ounce) containers creme fraiche (2 1/4 cups)
1/2 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1 cup coursely grated Gruyere (about 4 ounces)

Preparation:

Put a baking sheet on a middle rack and preheat oven to 375 degrees F.

Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes.

With a slotted spoon, transfer to paper towels to drain.

Roll out pastry on a lightly floured surface into a 13-inch square. Because pastry sheets are in a squares, it is easier to roll it into a larger square and then trim it into a round. Fit pastry into pie pan and trim the pastry so that just about 1/4-inch of puff pastry hangs over the sides.

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

Bake quiche on heated baking sheet until center is set (it should not jiggle when shaken), 45 minutes to 1 hour. Quiche will puff up while in he oven and sink a bit once it’s out and cooled. Transfer to rack to cool to warm or room temperature.