Quick Puff Pastry Quiche Lorraine

1Preheat your oven to 375°F (190°C). Prepare your 8x8 inch square baking pans by lightly greasing them or lining the bottoms with parchment paper for easy removal.

2Ease the thawed puff pastry sheets into your 8x8 inch baking trays. Gently press the pastry into the corners and up the sides. If the pastry hangs over the edges, trim it to be flush with the pan rim, or fold it over slightly for a decorative edge. Chill the prepared pans in the refrigerator for 15 minutes to firm up the pastry fat before baking.

3Blind bake the pastry: Line each tray with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, then remove the weights and paper. Continue to bake for another 5-8 minutes until the puff pastry is pale golden and dry to the touch. Remove from the oven and lower the temperature to 325°F (165°C).

4While the crusts cool slightly, place the bacon lardons in a cold skillet over medium heat. Fry for 8-10 minutes, stirring occasionally, until the fat has rendered and the bacon is crispy and golden brown. Drain thoroughly on paper towels to remove excess grease.

5In a large mixing bowl, whisk the eggs (6 large), heavy cream, milk, nutmeg, salt, and pepper until completely combined. Whisk gently to avoid incorporating too much air, which can cause the quiche to puff excessively and crack.

6Assemble the quiches: Divide the crispy lardons and grated Gruyère evenly between the two par-baked puff pastry crusts. Pour the egg and cream mixture over the fillings, filling until it reaches about 1/4 inch below the top edge of the pastry.

7Bake at 325°F (165°C) for 35-40 minutes. The quiches are done when the custard is set, puffed at the edges, and shows only a very slight wobble in the very center when the tray is gently tapped.

8Remove from the oven and allow the quiches to rest in the trays for at least 20 minutes. This is critical for the egg custard to stabilize and for the puff pastry layers to settle. Garnish with fresh chives (1 tablespoon) before slicing and serving warm or at room temperature.