This Puff Pastry Quiche Recipe with Confit Shallots and Bacon is truly perfection and the perfect breakfast or brunch! And yes, I'm all about store-bought puff pastry for this recipe. I haven't made puff pastry since pastry school and I don't think I ever will! Take a shortcut from the store and you're in business! (My favorite puff pastry is from Dufour. It can be found in the freezer section by the frozen desserts in most grocery stores - buy it in bulk)
Table of Contents
Ingredients
- Shallots
- Olive Oil
- Balsamic Vinegar
- Salt and Pepper
- Egg
- Ricotta Cheese
- Parmesan Cheese
- Heavy Cream
- Bacon
- Chives
- Baby Kale or Wild Arugula
- Puff Pastry
How to make this Puff Pastry Quiche Recipe
For the Confit Shallots
Start by making the confit shallots. Preheat the oven to 350° F. Meanwhile, peel and prep the shallots and place them 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
In a small bowl mix the separated 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.
Baking Instructions
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. Garnish the quiche with the baby kale salad before serving warm or at room temperature.
Variations and Substitutions
Shallots - Shallots really shine in this Quiche Recipe but can be substituted for a yellow or sweet onion sliced into smaller sections.
Heavy Cream - I prefer using heavy cream because it yields a thicker almost custard-like filling but whole milk, 2% milk, or a dairy free option like almond milk would also work.
Bacon - If you want to make this Quiche Recipe vegetarian feel free to omit the bacon.
Tips & Tricks
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.
FAQ's
I prefer using heavy cream because it yields a thicker almost custard-like filling, but I have also substituted it for whole milk, 2% milk, or almond milk before.
Traditionally you pre-bake the crust, but since this Quiche Recipe calls for puff pastry I do not blind bake the crust. Instead once you transfer the pastry to the skillet pierce the bottom with a fork and refrigerate it for 20 to 30 minutes before filling and baking.
One way to prevent a soggy pie crust is by baking it on a hot metal sheet pan. Place a metal sheet pan in the oven as it preheats, then when you're ready to bake your quiche place your skillet directly on the hot baking sheet. The heat from the baking sheet will help the bottom crust set quicker before the filling can soak into the crust and make it soggy.
Similar Quiche Recipes
- Goat Cheese Crumbled Summer Veggie Quiche
- Sun Dried Tomato Goat Cheese Crustless Quiche
- Broccolini Fontina Quiche
- Zucchini Feta Frittatas
- Vegetable Frittata
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Puff Pastry Quiche Recipe with Confit Shallots and Bacon
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
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.
- My favorite puff pastry is from Dufour. It can be found in the freezer section by the frozen desserts in most grocery stores.
I assume I can freeze this.....am I wrong?
you can!
Would this still be good if made the night before, or does it need to be made fresh the morning of serving?
puff pastry doesnt sit great overnight so I'd make it the day you're serving. But you could prep all the shallots and roast them and combine the liquids in bowls the night before so it's easy to assemble and go!
Yes please!! I would like all of it!!
Shallots are not available where I am - can o substitute red onions? Or is white onion preferred?
either works!!!
Can one use a deep dish pie plate rather than a skillet?
sure can!