Puff Pastry Quiche Recipe with Confit Shallots and Bacon

Meanwhile, peel and remove the root ends from the shallots. Slice them in quarters and place on a small sheet pan. Pour the olive oil, vinegar, salt and pepper over top and toss to evenly coat. Roast for about 45 minutes until the shallots are soft and begin to turn golden brown while still holding their shape. Remove from the oven and set aside to cool.

For the Puff Pastry Crust

Remove the puff pastry from the fridge. On a lightly floured surface roll 1 sheet out into a square until it's large enough to just cover the bottom of a 9-inch skillet. Gently transfer the rolled pastry to the skillet and lay flat with some of the puff pastry coming up the sides. Slightly crimp the pastry on the sides to fit the pan and pierce the bottom with a fork. Return the skillet to the refrigerator to chill for another 20 to 30 minutes.

For the Ricotta Layer

Separate the egg and transfer the yolk to a small bowl; reserve the egg white for the topping.

Mix the egg yolk, ricotta, olive oil, parmesan, and chives. Remove the skillet from the refrigerator. Spread the ricotta mixture evenly across the bottom of the puff pastry. Nestle the shallots and bacon bits evenly across the ricotta base.

For the Egg White Layer

In another small bowl, beat the reserved egg white, heavy cream and the parmesan. Pour mixture evenly over top of the shallots.

Cover the skillet with foil and bake at 350°F for 40 minutes. Remove the foil and bake for another 15 minutes, until the top is bubbling and the crust is slightly brown, but not too dark.

Toss the baby kale or wild arugula with the lemon juice, olive oil, salt and pepper, and sprinkle it on top of the quiche before servings. Serve warm or at room temperature.