Easy Quiche Lorraine

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  Puff Pastry Dough, Frozen, Thawed
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  Bacon, Pork
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  Yellow Onion
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  Garlic(60g)
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  Cream Cheese(113g)

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  Cream, Heavy Whipping(60g)
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  Whole Milk(60g)
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  Egg, Whole, Large(250g)
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  Cheese, Swiss(480g)
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  Nutmeg, Ground(1g)
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  1/2 tsp salt ($0.04)
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  1/4 tsp Freshly cracked black pepper ($0.04)
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  Parsley, Fresh(30g)

Instructions

1. 1Preheat oven to 425°F with rack in middle position. Roll the puff pastry into an 11-inch square, transfer to a 9-inch pie plate, pierce the bottom several times with a fork, and trim edges. Cover with parchment paper and pie weights, then shield the edges with aluminum foil to prevent burning. Bake for 15 minutes until the crust is set but not yet golden.
2. 2While the pastry par-bakes, cook the bacon strips in a heavy-bottomed skillet over medium-high heat for 8–10 minutes until crispy and browned. Remove bacon to a paper towel, chop into bite-sized pieces, and reserve the drippings in the pan.
3. 3Add the chopped onion to the bacon drippings and cook over medium heat for 2–3 minutes, stirring occasionally, until translucent. Add the fresh garlic and cook for 1 minute more until fragrant.
4. 4In a large bowl, whisk together the cream cheese, heavy whipping cream, and whole milk until smooth and no lumps remain. Add the eggs one at a time, whisking well after each addition. Stir in the shredded Swiss cheese, cooked onion-garlic mixture, ground nutmeg, salt, and pepper. Fold in all but 2 tablespoons of the chopped bacon.
5. 5Remove the par-baked pastry from the oven and carefully take off the pie shield, parchment paper, and weights. Pour the filling into the crust and brush the exposed edges with heavy cream.
6. 6Cover the edges again with aluminum foil or a pie shield. Bake at 375°F for 22–28 minutes until the crust is golden brown and the filling is set (a knife inserted near the center should come out clean, with internal temperature reaching 160°F).
7. 7Remove from oven and cool for 10 minutes.
8. 8Garnish the quiche with reserved bacon bits and fresh parsley, then divide into 8 equal slices and transfer to airtight containers for storage.