The Quiche is a savoury sort of cake, which can be filled with all kinds of vegetables, fish, meat, cheeses and what ever you like, and one of my favourites is a french classic: the Quiche Lorraine. For some strange reason I find myself cooking this more around Christmas and in the colder months.
So here is how I make my quiche!
– Brisè dough (for the base)
– 200 gr smoked pancetta
– 200 gr Swiss Emmental cheese
– 50 gr of grated Parmigiano Reggiano cheese
– 3 eggs
– 200 ml of fresh cream
– 100 ml of milk
– Salt, Pepper, Nutmeg (if you want to spice it up!)
So take your pancetta an put in a pan to cook for a couple minutes until it is lightly golden. Leave it to cool off and remove the excess fat. In the meantime take your emmental cheese and grind it up with a mixer or a grater until you get small pieces of cheese.
Mix the pancetta and emmental cheese and put it to rest on the bottom of your baking tin, previously buttered (so it doesn’t stick) and lined with the dough.
Next mix together the remaining ingredients: first whisk up your eggs with the cream and the milk, add the parmesan and the spices, to taste, and mix everything until you get a smooth texture.
Pour your mixture in the tin over the pancetta and emmental cheese.
Now you are ready to bake the quiche at 180°c for about 15 minutes, until you see that it is nice and golden on top.
Leave it to rest a while, so that it’s easier to cut slices. It can be served warm or cold based on personal taste!