Quiche Lorraine
Instructions
The classic french savoury pie that will warm you up on those cold nights. From GialloZafferano, Italy's #1 food website.The Quiche Lorraine is a typical recipe of the French culinary tradition, world-wide known and appreciated due to its easy preparation and its simple, yet strong flavour.
The base stuffing of this classic savoury pie is made by mixing three main ingredients: eggs, pancetta and cheese.
Of course, with the passing of time, the base recipe has developed into many different variants: for example, it's very common to stuff the Quiche Lorraine with eggs and vegetables or with eggs and cheesesFirst of all prepare the pastry dough (click here to see the recipe) and place it in the fridge to set for 40 minutes.
Once ready, flour a pastry board and roll the dough out very quickly, forming a pastry circle big enough to cover the bottom and sides of your baking pan, up to inch (2 cm) high (1).
Then butter a non-stick or ceramic baking dish and lay the circle of pastry making it cling closely to the bottom and sides. Now trim the pastry evenly by running a knife around the edge, then with a fork poke the bottom of the pastry (2). In order to blind-bake (click here for more information), line the pastry with parchment paper and fill with dried legumes (beans, chick peas, lentils, etc...) (3). Bake in preheated oven at 374F (190C) for 15 minutes.
After 15 minutes, take out the quiche from the oven, remove the beans and the parchment paper (4) and brush the bottom with egg yolk (5). After that, return the quiche to the oven for 5-10 minutes more at 340F (170C) until the crust turns golden brown. In the meanwhile dice the smoked bacon and blanch it for 10 minutes in boiling water (6), then drain and keep it aside.
After taking out the quiche from the oven (7), sprinkle the grated cheese (8-9) and the smoked bacon on the bottom (10). Then take the eggs and beat them in a bowl, together with the heavy cream; add a pinch of nutmeg, pepper and salt and stir everything to get a custard which you'll pour into the baking pan to cover the other ingredients (11-12).
Bake the quiche Lorraine at 340F (170C) for about 15-20 minutes, until golden brown on the surface. Before serving the quiche Lorraine, let it rest in the baking pan for 10 minutes to set, so that it will be easier to slice.
