Ingredients for 8 people:
- Shortcrust pastry
- Dried vegetables
- 200 g bacon cut into strips
- 5 g olive oil
- 150 g grated gruyere cheese
Cream filling:
- 3 eggs
- 125 ml milk
- 125 ml milk cream
- Pinch of salt
- A pinch of pepper
- A pinch of nutmeg
Preparation:
- Stretch the dough between 2 sheets of baking paper and place it – with the baking paper – in a tart tin. Cover it with some dried pulses and bake it in the oven at 180 degrees for 15 minutes.
- Leave to cool. Remove the pulses and the paper covering.
Prepare the filling:
- Carefully place the blade protector.
- Put the bacon in the mixing jar with the oil. Cook on speed 1, 120 degrees, 5 minutes. Decant on absorbent paper to remove some of the fat and set aside.
Prepare the cream:
- Remove the blade guard and puree all the ingredients on speed 4, 1.5 minutes.
Put together:
- Mix the bacon and cheese together and spread over the shortcrust pastry. Pour the cream on top.
- Bake at 180ºC for about 20-25 minutes.
- To check that the cake is cooked, prick it with a metal skewer. If it comes out hot, it is ready.
Tips
- Use the same formula for the cream to invent the most surprising quiches, changing only the fillings. This way you can vary the recipes without over-complicating things: vegetables, pears with gorgonzola, prawns and courgette, chicken curry with vegetables…
