Bacon and Roasted Shallot Puff Pastry Quiche by What's Gaby Cooking
Channel: Le Creuset
Date: 07/05/2023

What's Gaby Cooking's Bacon and Roasted Shallot Puff Pastry Quiche is a delicious brunch for Mother's Day next weekend – or for any other spring gathering! Here's how to make it, using a 9" Signature Skillet in Shallot.

Shop Shallot: https://bit.ly/3UyQXal

Ingredients:
1 sheet puff pastry
5 strips cooked bacon, crisped & crumbled

For Shallots:
1¼ lb shallots
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp kosher salt
1/4 tsp fresh ground black pepper

For Ricotta Layer:
1 egg yolk
3/4 cup ricotta cheese
1 Tbsp olive oil
1/2 cup parmesan
2 Tbsp chives

For Egg White Layer:
1 egg white
1/4 cup heavy cream
1/4 cup parmesan cheese

For Salad:
1 cup baby kale or arugula
1 tsp lemon juice
2 tsp olive oil
Kosher salt and fresh ground black pepper

Instructions:
For Shallots:
1. Preheat the oven to 350F.
2. Peel and remove root ends from shallots. Slice in quarters and place on a baking sheet. Pour olive oil, vinegar, salt and pepper over top, toss to coat. Roast 45 min until the shallots are soft and golden brown while still holding their shape. Remove from oven and set aside to cool.

For Crust:
Remove puff pastry from fridge. On a lightly floured surface roll 1 sheet out into a square large enough to just cover the bottom of a 9" skillet. Gently transfer to the skillet and lay flat with some pastry coming up the sides. Slightly crimp the sides to fit the pan and pierce the bottom with a fork. Return the skillet to the fridge to chill for 20-30min.

For Ricotta Layer:
1. Separate the egg and transfer yolk to a small bowl; reserve egg white for the topping.
2. Mix egg yolk, ricotta, olive oil, parmesan, and chives. Remove skillet from the refrigerator. Spread the ricotta mixture evenly across the bottom of the puff pastry. Nestle the shallots and bacon evenly across the ricotta.

For Egg White Layer:
1. In a bowl, beat the egg white, heavy cream and parmesan. Pour mixture evenly over top of the shallots.
2. Cover the skillet with foil and bake at 350°F for 40 minutes. Remove foil and bake for another 15 minutes, until the top is bubbling and the crust is slightly brown.
3. Toss the greens with the lemon juice, olive oil, salt and pepper, and sprinkle it on top of the quiche before serving. Serve warm or room temp.