Categories: Breakfast

Ingredients

• 1 sheet frozen puff pastry, thawed according to package directions (each 17.3-ounce package contains 2 sheets)
• 4 eggs
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 8 strips bacon, cooked, cooled and crumbled
• 1/2 cup grated Parmesan cheese

Directions

1. Heat the oven to 375 degrees.

2. On a lightly floured surface roll out the puff pastry until it forms about a 12-by-12-inch square. Carefully fit the pastry into a 9-inch tart pan with a removable bottom. Gently press the pastry into the edges, then pass a rolling pin over the top to trim off any excess dough.

3. Top the pastry with a sheet of parchment paper, then place a second (slightly smaller) tart or pie pan into the tart. Bake for 12 to 15 minutes, or until lightly browned. Remove the tart shell from the oven, leaving the top pan in the tart, and set aside to cool slightly. Increase oven temperature to 400 degrees.

4. While the quiche shell bakes, in a medium bowl whisk together the eggs, heavy cream, salt, pepper, garlic powder and thyme. Stir in the bacon and ¼ cup of the Parmesan cheese. Carefully transfer the egg mixture to the cooled tart shell, then sprinkle the remaining cheese over it.

5. Bake for 18 to 20 minutes, or until the eggs and cheese are lightly browned and puffed. Cool slightly before serving.

6. rves 6.

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