Quiche Lorraine

Step 1

Mix the flour, cold butter and a pinch of salt with a mixer until a sandy consistency is obtained. Pour the mixture into a bowl and add the water. Work with your hands until you get a soft dough. Cover it with plastic wrap and let it rest in the fridge for about 40 minutes. Flour the work surface and roll out, with the help of a rolling pin, the dough until you get a surface large enough to cover the bottom of the pan. Coat the pan, previously greased and floured, so that the sheet adheres perfectly even on the side edges. Cut the excess dough with the wheel and pierce the bottom of the tart with the bucasfoglie roller to avoid swelling. Bake at 190 ° C for about 15 minutes in a preheated oven. Prepare the filling by whipping the egg and the yolks with the cream in a bowl; add a pinch of nutmeg, pepper and salt and mix everything until a creamy consistency is obtained. Cook the diced bacon for about 10 minutes in boiling water, drain and keep it aside. After 15 minutes of cooking, take it out of the oven and let it cool. Brush the bottom with whisked egg white and put it back in the oven for about 5-10 minutes at 170 ° C, until the bottom of the cake becomes golden brown. Let it cool down. Sprinkle the bottom of the quiche with grated Gruyere and cover with the mixture of eggs and whipped cream. Add the diced smoked bacon and bake at 170 ° C for about 15-20 minutes. Let stand for about 10 minutes before serving.