Quiche Lorraine is probably the first savory pie I made “as an adult”. It comes from a recipe book that my father gave me as a girl, which was part of a series of a popular Brazilian industry, for which he worked at the time.
After getting to know this popular French savory pie, I happened to eat it in other situations, and then I forgot it for years. Until this Christmas, when I felt like doing it again. This year I needed good, easy, and simple recipes – and this one certainly is.
One of the advantages of this recipe is the ease of preparing the shortcrust pastry. I often buy it ready, but, for this pie, making it yourself really makes the difference. I assure you that it is easy to prepare and spreads easily and it is really worth it to prepare it at home.
- 0.44 lb flour
- 1/4 tsp salt
- 0.22 lb cold butter in small pieces
- 1.35 fl oz cold water
- kitchen film
- 0.33 lb sliced bacon (bacon)
- 4 eggs
- 2 Tbsp flour
- 16.9 oz cream
- 1/4 tsp of salt
- white pepper
- 0.27 lb gruyere type cheese cut into cubes or thin slices
- 1 mold of 25 cm in diameter
- greaseproof paper
- kitchen paper
- Mix flour and salt in a large container or on a work surface. Add the pieces of butter and work the mixture with your fingertips, until it becomes like a grainy flour. Create a cavity in the dough and add the water. Mix with a fork and then with your hands until the dough becomes homogeneous. Do not knead the dough too much. Wrap it in plastic wrap and let it rest for 1:30 h in the fridge.
- Put the bacon on a pan, turn on the gas and let the fat melt and the bacon fry until golden. Put it on absorbent paper.
- Melt the flour in the cream.
- Beat the eggs until they become frothy. Add the cream, salt, nutmeg, and white pepper, considering that the bacon and cheese are already quite salty.
- Turn on the oven at 356°F/ 180 ° C.
- Take the dough from the fridge and roll it out between two sheets of parchment paper to a thickness of about 0.11 in/3 mm. Spread it on the mold (if it is non-stick you can remove the parchment paper), prick it with a fork and create edges, eliminating the excesses.
- Add a sheet of parchment paper and some beans or rice on top to make weight (you can reuse them later) and cook the pasta in a pre-heated oven for 15 minutes.
- Remove the beans or rice and the parchment paper, spread the bacon and cheese over the brisé, and finally add the mix of cream and eggs.
- Bake in the oven for about 40 minutes or until the filling has recovered and is golden.
- Buon appetito!!