French QUICHE for the Salente Ario

Ingredients:

Dough:

  • 175 g all-purpose flour
  • 75 g butter
  • 2 spoonfuls of cold water
  • 1 teaspoonful of salt

Filling:

  • 250 g bacon
  • 175 g cheddar
  • 1 onion
  • 4 eggs
  • 250 ml whipping cream (31% fat)
  • salt
  • pepper
  • nutmeg

Method:

Mix the flour, softened butter, cold water and salt into a dough. Line the bottom of the inner pot with baking parchment – it should not reach higher than half the pot’s height! Spread the rolled out dough on the parchment to form a base. In a pan, sauté the bacon with the chopped onion until golden. Pour off excess oil. Spread the mixture on the dough base. Mix the remaining ingredients – cheddar, whisked eggs, and cream, and the salt, pepper, and nutmeg to taste – in a bowl. Place the inner pot in the cooker and close with the oven lid. Set the programme manually to 22 minutes at 180 °C. Once the programme has finished, carefully remove the lid using oven mittens and place the quiche on a plate.

Please log in again

We are sorry for interrupting your flow. Your CSRF token is probably not valid anymore. To keep you secure, we need you to log in again. Thank you for your understanding.

Thank you for your understanding.

Login