• 3 hours / 30 min
  • Low

Quiche Lorraine

For the dough
75 g of type 1 flour
75 g of organic flour type 00
75 g of soft butter
2 g fine salt
1 egg yolk
A few tablespoons of cold water

For the filling
150 g fresh bacon
2 eggs + 2 egg yolks
500 g crème épaisse or 250 ml whole milk + 250 ml fresh cream
80 g emmental (to taste, would not be planned)
Fine salt
Black pepper

For the base
To prepare the base of the Quiche Lorraine, start by pouring the flour mixture and salt into the bowl of a planetary mixer; add the softened butter as well and proceed to work the mixture with a flat whisk. When it has reached a sandy consistency, turn off the planetary mixer and add the egg yolk, previously mixed with two tablespoons of cold water, to the mixture as well. 
Now restart the planetary mixer and let these two ingredients blend well. Consider adding a few more drops of water: the dough should not be too soft (it should not stick to your fingers) but not too hard either. Also, avoid overworking it: this would lead to the formation of gluten, which would cause the shell to deform during baking. When the dough has formed, turn off the planetary mixer and transfer it to a work surface dusted with flour. Now knead your dough briefly, then flatten it slightly and refrigerate it for at least 1 hour, wrapped in plastic wrap. 

For the filling
Meanwhile, prepare the filling: brown the bacon in a hot pan, stirring with a wooden spoon. To remove excess fat, drain the cubes through a mesh strainer. Pour the eggs and yolks into a mixing bowl, then add the crème épaisse as well and work everything well with a whisk. If you do not have crème, you can mix milk and cream together. Season with salt and pepper and finally add a generous grating of nutmeg as well. Mix everything well without whipping. 

Assembling the cake
After the resting time has elapsed, take the dough and place it on a floured work surface, rolling it out with a rolling pin to a thickness of 3-4 mm. Now butter a stainless steel ring (better if microperforated), 20 cm in diameter and 4.5 cm high, and proceed by lining it thoroughly with the dough. Remove the excess with a sharp knife, then cover the dough with foil and transfer to the freezer for 30 minutes (or for an hour, but in the refrigerator).

Blank baking of the base
If you want to give the quiche a more golden, dry and tasty base, you will need to pre-bake the cake (also called "blank baking"). 
After bringing the oven to 175°C, take the base back and lay it on a microperforated baking sheet, covered with a microperforated mat. This will give the cake a more even baking. If you do not have this equipment, you can use a baking sheet and a simple sheet of baking paper: just wet it, wring it out and pat it dry before using it to cover the inside of the dough base. Pour dried beans and rice onto the sheet and proceed by baking the base for 30 to 40 minutes, until the edges have taken on colour. After the baking time has elapsed, take the pie out, and wait about 10 minutes before removing the beans or rice with a spoon. At this point gently remove the baking paper. Prick the quiche base (if you are not using the microperforated equipment) with the help of a fork, then transfer it back to the oven at 170°C for another 20 to 25 minutes until it is completely dry and lightly browned. If you want to make the taste even more intense, you can also extend the baking time by a few minutes. Remove from the oven and allow to cool. 

If it's to your taste, you can spread grated Emmental on the quiche base; also add the patty-dabbed bacon and finish by pouring the liquid filling (mix it a little first) until it reaches 4 mm from the edge. Set the oven to 180°C, static mode, and bake for 35-40 minutes: just like cheesecake, it will be cooked if it is dry on the edges and slightly softer inside, but not runny. When finished baking, take it out of the oven and let it cool. Finish by accompanying the quiche with some salad.

In collaboration with L'Ultima Fetta

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