John Myers
Ingredients for 8 servings:
- 1 pack of puff pastry (roll) fresh
- 50 g bacon, cut into strips
- 2 eggs
- 1 egg yolk
- 80 ml crème fraîche
- salt and pepper
- 4 tbsp mozzarella, grated
- 1 tbsp oregano, fresh (alternatively herbs de Provence or dried oregano)
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
can be baked in small quiche dishes or in muffin tins, good as finger food
Preheat oven to 220°C. Using a cutter (a glass will also do), cut out 8 circles (approx. 10 cm in diameter) from the puff pastry sheet. Lightly butter the ramekins and line them with the puff pastry circles. Prick them with a fork. For the filling, fry the bacon until crisp and light brown, then divide it between the ramekins. Whisk together the eggs, egg yolk, crème fraîche, salt, pepper, and chopped oregano and carefully pour into the ramekins. Sprinkle evenly with the grated cheese. Bake in the center of the oven for approx. 30 minutes until light brown. After 15 minutes, reduce the temperature to 180°C. The filling should set. If in doubt, pierce with the tip of a knife and check whether any runny egg remains on the blade when removed. The quiches can be served warm or cold. As a variation, you can also spread a teaspoon of tomato pesto into each puff pastry layer and then add the filling. (You can find the recipe in my recipes, but also at bushcook.)
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