Quiche Lorraine is undoubtedly my favourite quiche (closely followed by Västerbotten cheese quiche with crayfish) and until now my trusted recipe has served me well. The pastry is easy to make and it never gives a soggy bottom and the filling is delicious. But do you know what would make it EVEN better? Puff pastry! Golden, flaky buttery puff… Yes, please! Said and done.
I made this (in Sweden quite unorthodox) quiche for my friends in the summer and children and adults alike really liked it – and had seconds. Always a good sign!
Quiche Lorraine with puff pastry, serves 4
1 roll butter puff pastry
1/2 onion, finely chopped
300 g smoked and cured streaky bacon (fried in pieces, then drained on kitchen towel)
butter and oil for frying
150 ml grated cheese (I used Monterey Jack)
1/2 bunch parsley, chopped
1 bunch chives, chopped
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