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Creme Fraiche Quiche

February 27, 2009 by Joy the Baker 79 Comments

Creme Fraiche Quiche

My Mom used to crawl in the bed at night, after a long day of being a mail carrier, a wife and mother and exclaim “Best part of the day!” just before she drifted off to sleep.  To her,  it seemed like there was no greater reward that peaceful rest at the end of the day.

As a kid, I had a hard time relating to my Mom’s Ode to Bedtime.  I was sure that I could have, at the very least, squeezed one more episode of The Cosby Show into my night.  Nope.  Bedtime was bedtime, not because there were overly strict bedtime rules, but because my Mom was just dog tired.

Nowadays I feel like I have a better understanding of my Mom’s nighttime sentiments.  My head hits the pillow after a long day and I’m asleep before I can even turn the bedside lamp off… and I don’t even have little kids yet!

You were right Momma.  Sometimes crawling under the covers is the best part of the day.

Other times, quiche is the best part of the day.  True.

In exciting, not sleepy or quiche related news:  my Mom, after over 30 years of delivering mail, retires from the Post Office… today!  Holy heck Mom!  Way to go!  Thanks for working hard for the family all those years.   I couldn’t be happier for you.  I hope you find a new “best part of the day”.  For reals, I love you Mom!

Creme Fraiche Quiche

Thanks for letting me get that off my chest.  Moms are important.  I have a good one.

Speaking of good.  Um… I should warn you about this quiche.  It’s not good.  It’s so crazy great you might hurt yourself!  Truly.  Between the puff pastry, bacon, creme fraiche and Gruyere, this quiche just about made me cry.

Don’t say I didn’t warn you.

Creme Fraiche Quiche

Creme Fraiche Quiche

Creme Fraiche Quiche

The Gourmet Cookbook

Print this Recipe!

3/4 pound bacon (12 slices) cut crosswise into 3/4-inch wide pieces

1 sheet frozen puff pastry ( from a 17 1/4-ounce package), thawed (I love Dufour puff pastry)

6 large eggs

2 (10-ounce) containers creme fraiche (2 1/4 cups)

1/2 teaspoon salt

1/8 teaspoon freshly grated nutmeg

1 cup coursely grated Gruyere (about 4 ounces)

Put a baking sheet on a middle rack and preheat oven to 375 degrees F.

Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes.

With a slotted spoon, transfer to paper towels to drain.

Roll out pastry on a lightly floured surface into a 13-inch square.  Because pastry sheets are in a squares, it is easier to roll it into a larger square and then trim it into a round.  Fit pastry into pie pan and trim the pastry so that just about 1/4-inch of puff pastry hangs over the sides.

Whisk eggs in a medium bowl until well combined, then whisk in creme fraiche, salt and nutmeg until just smooth.  Pour filling through a fine-mesh strainer into pastry shell.  Sprinkle bacon evenly over filling and top with Gruyere.

Bake quiche on heated baking sheet until center is set (it should not jiggle when shaken), 45 minutes to 1 hour.  Quiche will puff up while in he oven and sink a bit once it’s out and cooled.  Transfer to rack to cool to warm or room temperature.

Creme Fraiche Quiche

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Reader Interactions

Comments

  1. Marjie

    March 25, 2016 at 9:52 am

    Could you use half & half instead of crème fraiche? Thanks in advance!

    Reply
    • joythebaker

      March 25, 2016 at 2:10 pm

      sure!

      Reply
  2. Vicky

    September 12, 2015 at 5:26 pm

    Can’t wait to try out the creme fraiche in my fridge for this recipe! Thanks!

    Reply
  3. Xochi

    March 24, 2013 at 12:33 pm

    I just made this for a dinner party last night and it was fabulous! I’d never made quiche before and I was thrilled with the results (all the plates were licked clean and there were zero leftovers). I can’t wait to make it again and start experimenting with other add ons, thank you thank you Joy! :)

    Reply
  4. Candice @ The Savory and The Beautiful

    March 22, 2013 at 4:32 am

    I can completely relate to your mom’s appreciation for resting. I find myself more and more these days thanking the heavens for my pillow, comforter, and fluffy bed.

    Reply
  5. Leila

    March 11, 2013 at 2:25 pm

    DELICIOUS. I won a quiche making competition with this recipe (though altered). For a vegetarian friendly version I substituted asparagus, mushroom, and scallions. I also used just 1 container of creme fraiche. I’m making it again tonight it was such a hit. Thanks Joy!

    Reply
  6. Krystina

    April 25, 2012 at 2:24 pm

    Best. Quiche. Ever.

    Hands down.

    Reply
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Trackbacks

  1. The Finest Potato Leek Quiche Recipe with No-Roll Crust Pleasure the Baker - Cook At Home Store says:
    March 23, 2022 at 7:37 am

    […] performed with quiche various occasions right here.  The early days noticed this Quiche Lorraine made with a puff pastry crust.  I went wild and made a Supreme Pizza Quiche a couple of years […]

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  2. Potato Leek Quiche with No-Roll Crust – MyCeylon says:
    March 23, 2022 at 7:18 am

    […] played with quiche more than a few times here.  The early days saw this Quiche Lorraine made with a puff pastry crust.  I went wild and made a Supreme Pizza Quiche a few years […]

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  3. Potato Leek Quiche with No-Roll Crust – Good Human Club says:
    March 23, 2022 at 7:12 am

    […] played with quiche more than a few times here.  The early days saw this Quiche Lorraine made with a puff pastry crust.  I went wild and made a Supreme Pizza Quiche a few years […]

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    January 29, 2021 at 12:02 pm

    […] few of my favourite recipes from approach assist when:   Creme Fraiche Quiche and Cookie No-Dough Ice […]

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  5. Five Things | a little saffron says:
    June 29, 2013 at 11:49 pm

    […] For Danny, who loves quiche, I need to grab the creme fraiche and make this one some time. But maybe we’ll get to this ricotta gnudi […]

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  6. Top of my List: Week 3 | baconandjackrussells says:
    April 5, 2013 at 6:41 am

    […] Can someone make this for me? I love crème fraiche & […]

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  7. Five Things | a little saffron would make this! says:
    March 22, 2013 at 6:38 am

    […] For Danny, who loves quiche, I need to grab the creme fraiche and make this one some time. But maybe we’ll get to this ricotta gnudi […]

    Reply
  8. Joy the Baker – Let It Be The Weekend says:
    March 21, 2013 at 11:51 pm

    […] let there be brunch.  This Creme Fraiche Quiche was, and continues to be, THE […]

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  9. pie, etc. « a day for pie says:
    October 5, 2012 at 5:13 am

    […] chocolate pecan bourbon pie. just what you need on this cold day! my favorite quiche recipe ever by joy the baker. i add a little bit of green onion even. […]

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