Two of my favorite things: a girl’s night out and a puff pastry crust. Something special about a sweet evening with friends where we talk about is food and how much sleep we are NOT getting for one reason or another. The special crust makes this quiche extra special.
- unbaked puff pastry dough (Dufour is my favorite store bought Puff Pastry)
- 4 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- ¼ teaspoon salt (honestly, you might not even need this if your bacon is super salty)
- ½ teaspoon freshly cracked black pepper
- 1 cup shredded swiss (feel free to sub cheddar ot Gouda)
- 10 ounces fresh spinach finely chopped (add or not)
- 4-6 strips bacon cooked (never a bad idea to add a couple of extra pieces)
- For the Egg wash
1 egg
2 tbsp water
On a light floured work surface, roll out one sheet of the puff pastry dough. Roll it out, ever so slightly, so it’s just slightly bigger than your pie dish. Carefully lay the dough on top of a 9-inch pie dish and then press it down. Tuck any of the excess crust into the sides in with your fingers. Chill the puff pastry crust in the refrigerator for at least 30 minutes. While the crust is chilling, preheat the oven to 350°F.
- In a large bowl, combine the eggs, whole milk, heavy cream, salt, and pepper together until completely smooth. Whisk in the torn bacon pieces , cheddar and chopped spinach and then pour into the chilled crust. Egg wash any exposed puff pastry once the filling has been added. Transfer to the oven and bake.
Bake the quiche until the center is just about set, about 45-55 minutes. Remove from the oven and allow to cool for 15 minutes. The center should have an ever so slight jiggly but not be wet.
Once set for 15 minutes, slice and serve. Or cool completely and serve at room temp!
twohungrysisters.com 