This recipe works because preheating the filling reduces the percentage that has to increase in temperature. Meaning the outside of the quiche doesn't overcook while you're waiting for the centre to cook.
Recipe
Ingredients
Pastry Case
1.5 x shop bought Puff Pastry sheets
Filling
6 Whole Eggs
2 Egg Yolks
Thyme
Grated Nutmeg
200g Grated Emmental
150g Crème Fraiche
300g Double Cream
200g Smoked Bacon
Decoration
Sliced Tomato sprinkled with salt
Fresh Thyme
Olive Oil
Grated Parmesan Cheese
Method
Make the Pastry Case
Puff pastry sheets. I used 1.5 shop bought sheets to line a 20cm diameter tart ring. I prefer the texture of puff pastry in a quiche but it doesn’t keep as well as shortcrust. So pick what you prefer.
Fill with baking beans and bake at 180°C for 50 minutes until golden brown. Then remove the baking beans and paper, egg wash and bake for a further 10 minutes. The amount of time this will take for you will vary depending on your oven, if you are using a tart ring or tart case and the weights you use to weight the paper down. So check often during the baking.
Make the Filling
Chop and sauté the bacon to your liking.
Combine all the filling ingredients and warm in a pan to 60°C. Pour into the pre baked pastry case.
Add the Decoration
Lay your sliced tomato on a baking tray and sprinkle with salt, fresh thyme and olive oil. Bake at 150°C until cooked to your liking.
Assemble it all and bake for 10 mins at 230°C. Take out of the oven when the centre reads 70°C
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