Leek, pancetta, mushrooms and Sbrinz cheese Quiche LorraineSANTIAGOCAPARROS
It's a french pie that uses a shortcrust pastry base and a filling based on whipped eggs, cream and anything we want. This versatility is what attracted me because basically if we have the dough (which is SUPER EASY to make), eggs and cream, we can…
fill it with anything we have in the fridge... You can use any ingredient you want, from all kinds of vegetables (onions, courgettes, spinach), through every meat (pancetta, prosciutto, chicken, smoked salmon) and any cheese you can think about!!
- Mix the flour with the butter (it must to be room temperature) until it gets a crumbly texture, in that point you can choose between adding 2 eggs or water according to what the pastry needs to get the wanted texture. The pastry has to be firm, uniformed and must not be dry.
- Knead for a few minutes and then cover it and take it to the fridge for 20 minutes.
- After that, roll it out and put it in a baking dish. Cook it blind bake first. For this, cover it with foil and add rice/chickpeas, and bake in a 200°C/425°F oven for 10 minutes. Then remove the foil and bake for 5 minutes.