Puff Pastry Quiche Recipe with Confit Shallots and Bacon
User Reviews
5.0
12 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Chill Time
20 mins
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Total Time
2 hrs
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Servings
6 servings
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Calories
586 kcal
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Course
Main Course, Breakfast, Lunch
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Cuisine
French
Puff Pastry Quiche Recipe with Confit Shallots and Bacon
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This Puff Pastry Quiche Recipe with Confit Shallots and Bacon is the perfect breakfast or brunch!
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Ingredients
- 1 sheet puff pastry
- 5 strips Bacon crisped and crumbled
For the Confit Shallots
- 1¼ pounds shallots
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Ricotta Layer
- 1 egg yolk
- ¾ cup ricotta cheese
- 1 tablespoon olive oil
- ½ cup parmesan
- 2 tablespoons chives
For the Egg White Layer
- 1 egg white
- ¼ cup heavy cream
- ¼ cup Parmesan Cheese
For the Kale Salad
- 1 cup Baby kale or wild arugula
- 1 teaspoon lemon juice
- 2 teaspoons olive oil
- Kosher salt and freshly ground black pepper to taste
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Instructions
For the Confit Shallots
- Preheat the oven to 350° F.
- Meanwhile, peel and remove the root ends from the shallots. Slice them in quarters and place on a small sheet pan. Pour the olive oil, vinegar, salt and pepper over top and toss to evenly coat. Roast for about 45 minutes until the shallots are soft and begin to turn golden brown while still holding their shape. Remove from the oven and set aside to cool.
For the Puff Pastry Crust
- Remove the puff pastry from the fridge. On a lightly floured surface roll 1 sheet out into a square until it's large enough to just cover the bottom of a 9-inch skillet. Gently transfer the rolled pastry to the skillet and lay flat with some of the puff pastry coming up the sides. Slightly crimp the pastry on the sides to fit the pan and pierce the bottom with a fork. Return the skillet to the refrigerator to chill for another 20 to 30 minutes.
For the Ricotta Layer
- Separate the egg and transfer the yolk to a small bowl; reserve the egg white for the topping.
- Mix the egg yolk, ricotta, olive oil, parmesan, and chives. Remove the skillet from the refrigerator. Spread the ricotta mixture evenly across the bottom of the puff pastry. Nestle the shallots and bacon bits evenly across the ricotta base.
For the Egg White Layer
- In another small bowl, beat the reserved egg white, heavy cream and the parmesan. Pour mixture evenly over top of the shallots.
- Cover the skillet with foil and bake at 350°F for 40 minutes. Remove the foil and bake for another 15 minutes, until the top is bubbling and the crust is slightly brown, but not too dark.
- Toss the baby kale or wild arugula with the lemon juice, olive oil, salt and pepper, and sprinkle it on top of the quiche before servings. Serve warm or at room temperature.
Notes
- Make sure to cover the Quiche with foil for the first 40 minutes to prevent the crust from getting too dark while baking.
- Make sure to cover the Quiche with foil for the first 40 minutes to prevent the crust from getting too dark while baking.
- My favorite puff pastry is from Dufour. It can be found in the freezer section by the frozen desserts in most grocery stores.
Nutrition Information
Show Details
Calories
586kcal
(29%)
Carbohydrates
38g
(13%)
Protein
17g
(34%)
Fat
42g
(65%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
Monounsaturated Fat
20g
Trans Fat
0.03g
Cholesterol
78mg
(26%)
Sodium
1059mg
(44%)
Potassium
468mg
(13%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
561IU
(11%)
Vitamin C
9mg
(10%)
Calcium
273mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 38g | 13% |
| Protein | 17g | 34% |
| Fat | 42g | 65% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 78mg | 26% |
| Sodium | 1059mg | 44% |
| Potassium | 468mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 561IU | 11% |
| Vitamin C | 9mg | 10% |
| Calcium | 273mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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