The hardest part of preparing a quiche is crafting a light, crumbly crust to cradle the delicate custard filling. If you’ve been searching for an easier way to make this delightful dish, Chef Jean-Christophe Gros of Voila French Bistro offers a recipe using puff pastry purchased at the grocery store.
Using puff pastry isn’t traditional, Gros says via email. “It is my personal touch because I prefer when it is prepared this way as the pastry is lighter. In France, we use short pastry (in French, Pâte brisée).”
The French usually eat quiche for dinner with a mixed salad on the side or as an appetizer for lunch, Gros says. At Viola French Bistro, he offers several varieties on his lunch menu.
Gros now sells family-sized quiche to go. Guests can order quiche Lorraine, mushroom, vegetable, salmon or tuna quiche to serve 10-12 people. Prices range from $60-$80 and must be ordered 48 hours in advance.
Mini Quiche Lorraine
4 rounds puff pastry (store bought for ease), cut into rounds 4.5 inches in diameter
8 oz. bacon, chopped
8 oz. half & half (whole milk and cream)
1 tbsp. cornstarch
½ onion, diced
1 cup grated Swiss cheese
Salt and pepper to taste
• Preheat oven to 350 degrees.
• Place the puff pastry rounds in a muffin tin.
• Heat a saute pan to medium. Add the onion and bacon and cook until browned and the onions are lightly caramelized, about 8 minutes.
• Drain excess bacon fat from the pan.
• In a bowl, whisk eggs with half & half, cornstarch, salt and pepper
• Divide the bacon and onion mixture into the base of the puff pastry, distributing it evenly. Add a layer of Swiss cheese. Pour the liquid mixture over the cheese, filling almost to the top.
• Bake for about 25 minutes.
*You can also make this quiche with sautéed mushrooms (leave out the bacon and onion); or fresh salmon baked with shallots in the pan and then add cooked spinach (leave out bacon and onion).