Lazy Quiche Lorraine

Filling

1. Cut bacon into thin strips and sauté until it's brown and partly crispy. Finely chop onions and add to the bacon. Sauté until translucent. Remove from heat and set aside.
2. Finely chop the green herbs - dill, oregano, and chives. Using the small side of a boxed grater, grate the Gouda cheese. Set aside.
3. Crack the eggs and add them to a medium-sized mixing bowl. Whisk them until they’re well beaten. Next, pour in the heavy whipping cream and continue to whisk until the mixture is smooth and fully combined.
4. Add the shredded cheese, chopped chives, oregano, dill, salt and ground black pepper to the bowl. Stir everything together until the ingredients are evenly distributed throughout the egg mixture.

Puff Pastry Crust

1. Preheat the oven to 356°F (180°C).
2. Take out your puff pastry dough and roll it out. Using a knife, and the bottom of your tart or quiche pan as a stencil, cut out a circle in the pastry dough. Do the same with the second pastry sheet. Place the cut out circles of dough into the bottom of your pan, one on the top of the other, pressing gently into the pan.
3. Cut the rest of the dough into strips approximately the same height as the tart pan. Place the strips onto the edges of the tart pan, making sure to connect with the bottom and to gently press the dough into the indentations of the pan. Overlap the strips as you place them into the pan. Place these strips evenly so that all sides are evenly thick.
4. Once your crust is ready, pour the filling into the prepared puff pastry shell. Make sure the cheese and herbs are evenly distributed.
5. Bake the quiche for 35-40 minutes in the preheated oven, or until the filling is set and the top is a beautiful golden brown. You’ll know it’s done when a knife inserted into the center comes out clean, with no runny egg mixture clinging to it.
6. Serve warm.