This quiche comes together in about 45 minutes. It also can be made a day ahead and refrigerated. Serve it slightly warmed or at room temperature.Start to finish: 45 minutes (15 minutes active)
1 sheet frozen puff pastry, thawed according to package directions (each 17.3-ounce package contains 2 sheets)
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
Heat oven to 375 degrees.
On a lightly floured surface, roll out puff pastry until it forms about a 12-inch-by-12-inch square. Carefully fit pastry into a 9-inch tart pan with a removable bottom. Gently press pastry into edges, then pass a rolling pin over top to trim off any excess dough.
Top pastry with a sheet of parchment paper, then place a second (slightly smaller) tart or pie pan into tart. Bake 12-15 minutes, or until lightly browned. Remove tart shell from oven, leaving top pan in tart, and set aside to cool slightly. Up oven temperature to 400 degrees.
While quiche shell bakes, in a medium bowl, whisk together eggs, heavy cream, salt, pepper, garlic powder and thyme. Stir in bacon and 1/4 cup of Parmesan cheese. Carefully transfer egg mixture to cooled tart shell, then sprinkle remaining cheese over it.
Bake 18-20 minutes, or until eggs and cheese are lightly browned and puffed. Cool slightly before serving.
Per serving (values are rounded to the nearest whole number): 242 calories; 169 calories from fat; 19 g fat (9 g saturated; 0 g trans fats); 166 mg cholesterol; 4 g carbohydrate; 13 g protein; 0 g fiber; and 670 mg sodium.