Quiche

When life gives you lemons, make lemonade. When life gives you eggs, make quiche.

This recipe is my hybridization of Joy the Baker's Creme Fraiche Quiche (found via Not Martha) adapted from The Gourmet Cookbook
and Tartelette's Bacon and onion tartlets from Design*Sponge's In the Kitchen With series.

Quiche

Ingredients:
Ham diced [I asked the deli for one 1/4" slice of smoked ham, no idea how much it weighed]
4 stalks green onion, sliced, white and green parts included
1/3 cup fresh parsley, finely chopped
1 sheet frozen puff pastry, thawed [I got mine at Trader Joe's]
6 large eggs
2 1/4 cups creme fraiche [scroll to the bottom of this post for more info on creme fraiche]
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded Gruyere (about 4 ounces)

Instructions:
1. Put a baking sheet on a middle rack and preheat oven to 375 degrees F.
2. Cook ham and green onion in a 12-inch heavy skillet over moderate heat for a couple of minutes, just to take the raw edge off.
3. Roll out pastry on a lightly floured surface into a 13-inch square. Because pastry sheets come out of the box in squares, it is easier to roll it into a larger square and then trim it into a round. Fit pastry into pie pan and trim the pastry so that just about 1/4-inch of puff pastry hangs over the sides.
4. Spread the ham, onion and parsley evenly over the bottom of the pastry.
5. Whisk eggs in a medium bowl until well combined, then whisk in creme fraiche, salt and pepper until just smooth. Pour filling into pastry shell. Sprinkle Gruyere evenly over filling.
6. Bake quiche on heated baking sheet until center is set (it should not jiggle when shaken), 45 minutes to 1 hour. Quiche will puff up while in the oven [SERIOUSLY, I used a 2 1/2 inch deep springform pan and this bad boy was at the TOP by the time it was done] and sink a bit once it’s out and cooled. Transfer to rack to cool to warm or room temperature.

My independent taste tester LOVED this quiche.

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