sabato 19 maggio 2012

Quiche Lorraine (France)

Quiche Lorraine (France)
(This recipe is by Nuxia)
This recipe is part of French cuisine, but it's a dish that is known for his goodness in the world.


Gruyere cheese 150 g
1 pinch nutmeg 
200 g bacon
300 ml cream
Pepe1 pinch
Salt to taste
1 whole egg plus 3 egg yolks
Pasta brisée

First prepare the dough and put it to compact brisée in the refrigerator for 40 minutes. Once ready, flour a work surface and roll out the dough very quickly, calculating that the circle of dough should cover the bottom of your pan, joining the edges and slightly oozing of about 2 cm. Butter, therefore, a non-stick pan or ceramic, and recline the circle of dough that you have previously laid out for it adhere well to the bottom and edges. At this point, trim the edges by cutting with a knife and finally with a fork, brisée Prick the pastry on the bottom of the pan. To cook the pasta in white cover with a sheet of baking paper to fill with dried leguminous vegetables (beans, chickpeas, lentils, etc ...) Put the pan in a preheated oven at 190 degrees for 15 minutes. I once spent 15 minutes, the quiche baked, remove the beans and greaseproof paper and brush the bottom with albumen. Then refit the quiche in the oven for another 5-10 minutes at 170 degrees so as to brown the bottom for good. Meanwhile cut the bacon into small cubes and let it burn for 10 minutes in boiling water, then drain and keep it from parte.Una extracted once the base of the quiche from the oven, place on the bottom of the grated cheese and diced bacon. Take the eggs in a bowl and whip together the cream, then add a pinch of nutmeg, a pinch of pepper, salt, and mix together until you get a cream that will pour into the pan to completely cover the other ingredients Bake the quiche lorraine at 170 degrees for about 15-20 minutes., Until it is golden in 'surface.Before serving the quiche lorraine let rest in pan for 10 minutes, thus preserving unity, it will be easier to cut it into slices.
Recipe of 2012/01/16

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