Flaky Pastry Egg Quiche
ready in 1 hr 10 min.
- 2 sheets frozen Puff pastry thawed to room temperature (475 g | 17 oz package)
- flour (for dusting)
- 1 teaspoon dried, ground Savory (divided)
- 2 scallions (cleaned and finely diced)
- 1 tablespoon butter
- 1 onion (peeled and diced)
- 1 dozen fresh eggs (beaten)
- 8 slices cooked Bacon (crumbled)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 4 cups Pepper Jack Cheese (grated)
- Lavender (or borage)
1 Pot, 1 Skillet, 1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Fine-mesh sieve, 1 Potato masher, 1 Immersion blender, 1 Piping bag, 1 Aluminum foil, 1 Toothpick, 1 Vegetable brush, 1 Wooden spoon, 1 Large knife, 1 Citrus juicer, 1 Pastry tip, 1 Plastic wrap
Preheat the oven to 400ºF. Coat a 9-inch springform pan with removable sides with nonstick cooking spray or butter.
Lightly flour your work surface and roll out 1 of the puff pastry sheets into a 12-inch circle. Sprinkle pastry round with 1/2 of the savory and 1/2 of the diced spring onion; use your rolling pin to gently press the savory and spring onion into the pastry. Line the prepared springform pan with the pastry, working it half way up the sides of the pan. Repeat the process with the remaining puff pastry sheet and set aside until ready to use.
Meanwhile, melt the butter in a skillet over medium heat. Brown the onions until soft and translucent. Add the beaten eggs and bacon to the onions and scramble over medium heat until the eggs are almost cooked but still glossy. Pour the egg mixture into the springform pan, season to taste with salt and pepper and sprinkle with grated cheese. Place the remaining pastry sheet on top, gently tucking in the sides.
Bake for 20 to 30 minutes until puffed and golden brown. Cool 5 to 10 minutes and release from the pan. Garnish with edible flowers, slice and serve.