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Parmesan and roasted garlic quiche fresh out of the oven

Parmesan and Roasted Garlic Quiche

The origin of quiche dates back to Lorraine, France, where the first version was the "quiche Lorraine," originally made with bacon. Since then, the recipe has spread worldwide in numerous forms, and vegetarian versions are now very popular. The Parmesan and roasted garlic version, with its exceptionally silky and rich flavor, evokes the atmosphere of French rural cuisine. As the Parmesan melts with the creamy cream, and the sweetness of the roasted garlic seeps into the filling, the aromas fill the kitchen - instantly transforming the space into a cozy and intimate place. The secret lies in the roasted garlic - it not only alleviates the strong character of the garlic but also adds a deep, caramelized sweetness to the entire dish. If you want an even more intense flavor, add a little nutmeg or fresh thyme to the filling. This dish is an ideal choice for weekend family lunches, picnics, or even an elegant brunch. Plus, it's delicious cold, so you can enjoy it the next day too!

Prep Time 25 min
Preparation 35 min
Total 1 hr
1720 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 1 packet Puff Pastry
⭕ 80 g Parmesan Cheese
⭕ 250 ml Heavy Cream
⭕ 3 Eggs
⭕ 6 cloves Garlic
⭕ 20 g Butter
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper

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    Preparation Steps

    1

    Preheat your oven to 350°F (180°C). Prepare a 9-10 inch (22-24 cm) quiche dish or pie pan, and lightly grease it. This will prevent the pastry from sticking.

    2

    Roll out the puff pastry and carefully press it into the bottom and sides of the prepared dish. Use a fork to prick the bottom of the pastry. This helps prevent it from puffing up during baking.

    3

    Cover the pastry with parchment paper and weigh it down with pie weights (such as dried beans or rice). Bake for 10 minutes. Remove the weights and parchment paper, and bake for another 5 minutes to crisp the crust.

    4

    Meanwhile, peel the garlic cloves, place them in aluminum foil with a small pat of butter, wrap tightly, and bake in the oven for about 20 minutes, or until they are soft and lightly caramelized. This mellows and sweetens their flavor.

    5

    In a bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, salt, and pepper. Mix thoroughly until you have a smooth, creamy mixture. Parmesan is salty, so taste before adding more salt.

    6

    Squeeze the roasted garlic cloves out of their skins, lightly mash them with a fork, and stir them into the egg and cream mixture. This will give the quiche its characteristic flavor.

    7

    Pour the filling into the pre-baked pastry shell, spreading it evenly. Gently shake the pan if necessary to ensure the filling is evenly distributed.

    8

    Bake at 350°F (180°C) for about 30-35 minutes, or until the top is golden brown and the center is set. If you're unsure, insert a knife tip into the center: if it comes out clean, it's done.

    9

    Let it cool for at least 10 minutes before slicing. This helps the filling to set properly, making it easier to slice.