Quiche Lorraine

I like making mini quiches to bring to kids' play dates or tea at friend's house.  They're easy to make and taste nice, they're gone as soon as the plate is set on the table!

But this time I made the proper size quiche for dinner (as it is midweek and the fridge is almost bare). It turned out yummy, healthy (as long as you don't count the calories from the cream and cheese and what else) and most importantly, you can cook it up in no time. Another plus point is, as with most baked dinner, you can do other things (checking facebook, take a shower, etc.) while dinner is cooking nicely on its own. Win win all the way!

I didn't have time to make my own crust so I used pre-made puff pastry.  The crust turned out crunchy and flaky, which earned an extra 'uhmm...' from my family.

Blind baking the puff pastry is recommended to prevent the base being soggy, as well as draining as much liquid as possible from the filling.

By the way, go creative with the filling. I used bacon (sauted), onion, tomatoes (flesh only, sauted), sweet corn and lots of cheese, sprinkled with spring onion.

Bon apetit!