From 🇫🇷 with ❤️!
Quiche is just a wonderful dish to make for an easy yet tasty family meal. I particularly like Quiche Lorraine, which originates from the Eastern part of France but quiche in all its variations with all sorts of different fillings is great! It is easy and quick to make and very versatile.
We love vegetarian quiche with roasted pepper strips or with fried mushrooms and spinach or, for a more exclusive taste, I like to fill the quiche with smoked salmon and dill. You can substitute the pancetta for any other vegetable, you can add herbs, whatever you like, you can be creative! Quiche is great at all times of the day, breakfast, lunch or dinner, it is good hot or cold, in short it is just a great dish to know how to make.
1 1/2 cups flour
1/2 teaspoon salt
1 stick butter
1 beaten egg
3 tsp ice cold water
8 oz. pancetta (Italian bacon) or bacon diced/cut into small cubes
1/8 tsp. grated nutmeg
1 1/4 cup regular cream
1 cup grated Swiss cheese or Gruyère
Dough - You can mix the dough by hand, but I prefer to use my food processor.
Mix together flour and salt.
Cut butter into small cubes and add to flour mixture. Mix until mixture is crumbly, like sand.
Beat the egg and the cold water in a little bowl with a fork.
Add egg mixture to flour mixture and knead well or blend in food processor until you have a ball of dough. Flatten the ball to a disk, wrap it up and put it into refrigerator for 30 minutes.
Pre-Heat oven to 375°F.
After 30 minutes, roll out dough and spread into a quiche or a pie dish. Cover with a sheet of parchment paper and pie weights (or dry beans or rice).
Bake for 15 minutes and then take pie out of the oven. Remove pie weights (they will be very hot!).
Fry pancetta cubes in frying pan until they are light brown. Drain on kitchen paper.
Beat eggs and cream well and add grated nutmeg and salt and pepper.
Reduce oven temperature to 350°.
Spread out fried pancetta cubes on the part-baked pie shell. Sprinkle grated cheese over it.
Add egg mixture.
Bake for 20 - 30 minutes or until golden brown.
Tip: cover the outer edge crust with aluminum foil or a pie crust shield to prevent it over-cooking or burning.
P.S. If you need help see the video here.