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Puff Pastry Quiche Recipe from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 4 votes

Puff Pastry Quiche Recipe with Confit Shallots and Bacon

This Puff Pastry Quiche Recipe with Confit Shallots and Bacon is the perfect breakfast or brunch!
Prep Time15 minutes
Cook Time1 hour 25 minutes
Chill Time20 minutes
Total Time2 hours
Course: Breakfast, Main Course, Lunch
Cuisine: French
Servings: 6 servings
Author: Gaby Dalkin

Ingredients

  • 1 sheet puff pastry
  • 5 strips bacon crisped and crumbled

For the Confit Shallots

  • 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.

Nutrition

Calories: 586kcal | Carbohydrates: 38g | Protein: 17g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.03g | Cholesterol: 78mg | Sodium: 1059mg | Potassium: 468mg | Fiber: 4g | Sugar: 9g | Vitamin A: 561IU | Vitamin C: 9mg | Calcium: 273mg | Iron: 3mg