Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 65 minuti |
Ingredients
| 1 confezioni | shortcrust pastry |
| 150 g | grated Gruyere cheese |
| 200 g | bacon |
| 4 | eggs |
| 300 mL | panna da cucina Sterilgarda |
| qb | butter |
| qb | salt |
| qb | pepper |
| qb | oil |
| qb | dried legumes |
Preparation
- Place the shortcrust pastry in a round baking pan or in a cake pan with high edges, after having buttered it.
- Prick the bottom with a fork.
- Before proceeding with the rest of the ingredients, you need to prepare the base for the pastry by blind baking. To do this, line the pastry with parchment paper and add dried legumes, such as beans, for weight. Bake at 190°C (375°F) for about 15 minutes.
- Meanwhile, prepare the quiche filling. Cook the pancetta in a pan with a drizzle of oil for about ten minutes.
- In a bowl, beat the 2 eggs and 2 egg yolks, add the Sterilgarda Cooking Cream, salt and pepper.
- Remove the brisée from the oven, remove the parchment paper and baking beans. Brush the bottom of the pastry with egg white and return to the oven for another five minutes.
- Now proceed with the filling: pour the bacon on the bottom, distribute it, then the Gruyere and finally the egg and cream mixture.
- Bake for another 20 minutes, still at 190 degrees.
- Once ready, let the quiche Lorraine cool so that it sets, then serve warm, slicing it into slices.
Pour the extra virgin olive oil into a small bowl, add a pinch of salt, a few pinches of oregano and the washed chili pepper, without the stalk and seeds, ...
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