Quiche Lorraine

Ingredients for 8 people:

• Shortcrust pastry
• Dried pulses
• 200 g bacon cut into strips
• 5 g olive oil
• 150 g grated Gruyère cheese

Cream filling:

• 3 eggs
• 125 ml milk
• 125 ml milk cream
• a pinch of salt
• A little pepper
• Pinch of nutmeg

Preparation:

1. Roll out the dough between 2 sheets of baking paper and place it – with the papers – in a tart pan. Cover it with some dried pulses and precook it in the oven at 180 degrees for 15 minutes.
2. Let it cool down. Remove the legumes and the paper that covers them.

Prepare the filling:

1. Put on the blade guard carefully.
2. Put the bacon in the glass mixing jug with the oil. Cook at speed 1, 120 degrees, 5 minutes. Gradually pour over absorbent paper to remove some of the grease and set aside.

Prepare the cream:

1. Remove the blade guard and grind all ingredients on speed 4, 1.5 minutes.

Put together:

1. Mix the bacon and cheese and distribute them on top of the shortcrust pastry. Pour the cream over them.
2. Bake at 180ºC for about 20-25 minutes.
3. To check that the quiche is cooked, prick it with a metallic t implement. If it comes out hot, it’s ready.

Tips

• Use the same formula of the cream to make up the most surprising quiches while changing only the fillings. In this way you can vary recipes without too much complication: vegetables, pears with gorgonzola, shrimp and zucchini, chicken curry with vegetables…