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Yesterday I did theHistory of Enogastronomy exam and I took 30 and praise! I also studied a lot because it is my favorite subject and the course - held by a good girl Francesca Romana Barberini (Professor of History of Enogastronomy - it was wonderful, with the intervention of extraordinary speakers such as Alex Ravelli Sorlini (Professor of Gastrosophy - I fell madly in love with him in particular), Lydia Capasso (food journalist, you remember it the recipe for Turin breadsticks which I took from your book The Aristopiatti?) is Davide Cassi - Professor of Physics of Matter and world reference point of Molecular Cuisine. Since yesterday was Thursday I preferred to postpone the celebrations until tonight that we don't have to get up at dawn tomorrow morning. Or rather, we trust in the sun to at least take a walk on our beautiful island since we have been swinging from the red zone to the orange since time immemorial ... and on Sunday we return to the red zone (what a drag, what a drag, what a drag! Here in Lombardy we can't more…). However I decided to celebrate by preparing a dish to which I am very attached because it reminds me of a very beautiful moment in France and to combine it with a sparkling wine from Bellenda, a SC 1931 Prosecco Superiore 2015 that I put aside a couple of years ago!

Do you know how this recipe was born? It was April 6, 2017, I was in France in the splendid Château Pichon Baron and it was about 9 in the morning. When I won the Millésima Blog Awards as the best blogger in Europe in the food-wine pairing category I was a guest of this wonderful castle for a week and used it as a base to discover the most beautiful chateaus in the Bordeaux area. Every morning I had breakfast in this beautiful hall and there was a lady who prepared us a delicious breakfast. I always had the usual syncretistic breakfast: cappuccino and brioche. However there was a really tempting cake looking at me ... so on the last day I decided to taste it. It was creamy like pudding, nothing that looked like those omelette-style egg quiches around. I asked the lady what it was and the "Quiche Lorraine! ". So I asked her what was in the filling! Imagine my astonishment when he told me only bacon, fresh cream, eggs and nutmeg! In fact it was perfect as a substitute for the classic international bacon and egg breakfast! Let's say it was the refined version!

Aside from my shortcrust pastry recipe, the filling is what that very kind lady from the castle, whose name I don't remember, suggested to me. There are no cheeses in the original Quiche Lorraine recipe and I advise you to propose it exactly like this because it is really, really perfect.

chateau pichon baron

Ingredients (for a pan of about 22 cm in diameter):

For the shortcrust pastry:

  • 200g of 00 flour
  • 100g of butter from cold centrifuged cream from the fridge
  • 50g of cold water
  • 5g of fine salt

For the stuffing:

  • 400 ml of fresh cream
  • 4 eggs
  • 250g of rolled bacon
  • salt, pepper and nutmeg to taste

Quiche Loraine: the perfect process in just 6 steps

Step 1: the shortcrust pastry

If you use the planetary mixer. In the bowl of the mixer, pour the flour, the butter cut into cubes, the water and the salt. Knead with the hook at medium speed until you get a smooth dough (about 5 minutes). Check that the ingredients are actually kneading, if not, stop the machine and help it with a fork, then turn it back on. Whether you use the mixer or by hand. Put the butter and flour in the bowl and knead with your hands until you get a crumbly dough. Add the water and salt and knead until you get a smooth dough. If you weigh the ingredients well, the dough will be perfect and non-sticky.

Make a smooth ball and place it in a frost bag and close it, then store it on the top shelf for at least 30 minutes (1 hour better). Note: of course you can use the film to wrap it, but I find it much more practical to put it in a nice bag and close it with a clothespin!

Step 2: the bacon

Pancetta is really a fundamental ingredient so choose a very good and artisan one in a single thick slice that you will cut into large cubes. Heat the non-stick pan and brown it well without drying it out. Keep the fat aside - you'll use it to grease the mold very well shortly.

Step 4: the pastry

Take the dough out of the fridge. Pour a drop of extra virgin olive oil on the work surface and spread it with a paper towel, greasing the surface. With a rolling pin (better than silicone which is more hygienic) roll out the puff pastry until it has a thickness of about a € 2 coin (or a little more). Grease the zip mold well using the bacon fat.

potato and bacon pie shortcrust pastry quiche lorraine

Place the dough centering it on the mold, then shape the edges until you get a result like the one in the photo.

Savory pie potatoes and bacon shortcrust pastry quiche lorraine

Then try to make them more homogeneous by removing the excess dough about a couple of cm from the edge with a spatula until you get a result like the one in the photo.

quiche lorraine shortcrust pastry

Step 5: cooking or freezing the pasta

Case 1. Bake in a preheated static oven at 220 ° C for 8/10 minutes on the lowest level of the oven. Take out the base and spread the browned bacon so that it is in all places. This step is to avoid that the base of the Quiche Lorraine is moist, even if this is only the second worst defect of this cake: the first is the “omelette effect”! To cook the base correctly without it swelling I recommend you put the reusable ceramic balls (I bought these on Amazon).

Case 2. If you don't have the ceramic balls or you don't want to buy them, but you have time here is a trick for you! You can line the dough and place it in the freezer for at least 1 hour, but it's even better the day before. In this way, not only when you put it in the oven will the shortcrust pastry become even more crumbly, but it will not be moist (or it will be almost imperceptible only in the center of the base). I often do this because for me the result is still excellent (and also because so I keep a base to fill if necessary ready in the freezer!)

quiche lorraine cooking

Step 6: cooking and demoulding

Lower the oven and bring it to 180 ° C. As soon as the oven is in temperature, pour the mixture of cream and eggs and put the cake in half. Let it cook for 30/35 minutes (it depends on the oven, in mine 35 minutes). The edge should be golden, but in the center it should flicker a little (not too much). If the Quiche Lorraine doesn't tremble, it does the worst of its faults: the omelette effect! You see some in pictures on the internet that really give goosebumps. See in this detail photo how the final result of the interior must be. See it looks like a creamy pudding?

Remove from the oven and pass the spatula or knife around the entire edge and also under the base to check that it is well detached then open the hinge of the mold. Wait a few minutes before cutting it.

This cake is particularly good lukewarm, you can reheat it and keep it a few minutes in the oven (static at 180 ° C) on the lowest shelf (this is a super trick) before serving.

Advice and conservation

I recommend, to make this cake with these doses, use a 22 cm hinged mold (I have this for many years with which I have found myself very well). If you really don't have it and you don't want to buy it, even a 20 cm mold is fine, I don't recommend using larger diameters without changing the doses.

This cake can be kept in the refrigerator for 2/3 days (not at home). You can reheat it in a static oven preheated to 180 ° C (or ventilated at 150 ° C) for about 10 minutes before serving.

Every year at Christmas Umberto Cosmo from Bellenda he sends me some gems ... and before I talk to you about the wonderful one I received this year I want to talk about the one he sent me a couple of years ago! SC 1931 Conegliano Valdobbiadene Prosecco Superiore 2015 classic method, of a recent disgorgement that I have left to rest until today. Perfect choice because it is really a bomb!

quiche lorraine original recipe

Given that the Quiche Lorraine is a balance between the sweet tendency of the yolk and the flavor of the bacon enhanced by the acidity of the cream with a common hymn to the fatness of all the ingredients, from shortcrust pastry to cream, from egg to bacon, its perfect match is a classic method sparkling wine.

A classic method bubble because its hints are able to perfectly match those of Quiche Lorraine, while the bubble, very fine as in this SC 1931 degreases and cleans the mouth to perfection. It has an intense straw yellow with bright golden hues and a fine, numerous and persistent perlage. On the nose it smells of biscuit shortcrust pastry and followed by butter, vanilla, oyster, lime blossom, hazelnut that fade into a final of candied pear. In the mouth it is coherent, elegant, structured, fresh and persistent. The bubble is pleasantly silky.



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