French
Quiche Lorraine
An open-faced French pie with bacon and an egg-cream filling
Tempo70 min
Porzioni6
Calorie402 kcal
LivelloMedio
Ingredienti
- farina200 g
- burro100 g
- uovo4 pz
- pancetta affumicata o petto200 g
- panna da montare250 ml
- gruyère120 g
- noce moscata0.5 cucchiaino
- sale1 a piacere
Istruzioni
1
Shortcrust pastry: flour + butter + egg yolk + ice water; rest for 30 min.
2
Roll out and blind-bake the shell at 180 °C for 15 min with weights.
3
Fry the bacon; spread it across the bottom of the tin.
4
Filling: eggs + cream + salt + nutmeg + grated Gruyère.
5
Pour in the filling; sprinkle cheese on top.
6
Bake at 160 °C for 30–35 min until the filling is golden and set.
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