Are you prepared to travel to France? However we’re not going to speak with you about the tarte tatin or a traditional omelette! No, since we have something more unique in mind! We’re discussing the really well-known quiche Lorraine, the mom of all mouthwatering pies. Thanks to a crust, that is, a base made from mouthwatering shortcrust pastry or, if you choose, brisée, a flexible cream made from cream and eggs, and an abundant filling of bacon and gruyere, the video game, or rather the dish, is made! Due to its deliciousness, it is not so challenging to come throughout a piece of quiche Lorraine worldwide. Think of it, its popularity is nearly equivalent to that of the household club sandwich, and today, thanks to the dish from GialloZafferano, you can bring a little Lorraine food straight to your home. Today, we’re baking the quiche Lorraine together!
To prepare the quiche Lorraine, begin with the standard crust, that is, the mouthwatering shortcrust pastry. In the mixer, put the flour, the cold butter in pieces 1 the coarse salt 2 the egg 3 and trigger the blades up until you get crumbs.
Transfer it onto the work surface area 4 knead rapidly and acquire a dough ball 5 Wrap it in cling wrap and let it tighten in the fridge for a minimum of 1 hour 6
In the meantime, look after the bacon. Eliminate the skin 7 and suffice into pieces, then into strips and lastly into pieces about 1/2 inch thick 8 Blanch them for 50 seconds in boiling water 9,
drain and let cool 10 Then eliminate the crust from the cheese 11 and grate it with a coarse grater 12
Put the cream into a bowl, include the eggs, the yolk 13 the salt, the pepper, and grate a pinch of nutmeg 14 Beat briefly with a fork and reserved 15
Butter a 10 inches fluted ceramic pie meal and after that pre-heat the oven. You have whatever you require: on a gently floured pastry board, tap the shortcrust pastry with the rolling pin for a minute 16 then roll it out to about 1/8 -1/ 6 inch thick 17 Dust it with a pinch of flour once again and after that roll it around the rolling pin, lastly unroll it into the meal 18
Press down to make the pastry adhere well 19 and after that cut the excess with a knife 20 Puncture the base with the branches of a fork 21
and put 3/4 of the grated cheese 22 Then the bacon 23 the cream mix 24
and spray with the staying cheese 25 Bake the quiche Lorraine in a fixed oven at 355 ° F for about 50-60 minutes 26 All you need to do is wait a couple of minutes before serving it 27!
