As part of the campaign “No newly-independent young adult shall go hungry, even if they don’t like cooking,” here’s another easy recipe — one of those that almost everyone knows, but just in case, I don’t want to hear that you’re not eating well just because you couldn’t be bothered to do a couple of little things in the kitchen.
What do we need?
For the shortcrust pastry:
200 g (1 ⅔ cups) flour
100 g (7 tbsp) cold butter
1 egg
A pinch of salt
A pinch of sugar
For the filling:
200 g (7 oz) bacon
100 g (3.5 oz) emmental cheese
50 g (1.75 oz) mushrooms
200 ml (¾ cup) heavy cream
4 medium eggs
Half an onion
Salt and pepper.
How do we make it?
As you know, for the shortcrust pastry you can check here.
While we’re making the dough, preheat the oven to 180°C (350°F).
Once the dough is ready, place it in a baking pan and pop it in the oven for about fifteen minutes. Before putting it in the oven, prick it with a fork so it doesn’t puff up.
With the pastry in the oven, heat a frying pan with a splash of oil. When it’s hot, add the onion and mushrooms, all sliced beforehand. Once they’ve softened a bit, add the bacon cut into strips and cook to your liking. Set aside.
Beat the eggs in a large bowl and mix them with the cream. Season with salt and pepper.
Add the sautéed ingredients to the bowl.
When the pastry is partially cooked, take it out of the oven and pour in the mixture. Spread it evenly across the surface and sprinkle the cheese on top.
Put it back in the oven and bake for around half an hour.
Tips:
Just like we mentioned here, you can pick any kind of cheese you like or whatever you have at home.
Shortcrust pastry isn’t hard to make, but if you’d rather, you can buy it pre-made at any supermarket. That way we make sure “No newly-independent young adult goes hungry, even if they don’t like cooking.”
[English version] QUICHE LORRAINE* Ingredients: *Shortbread pastry:
200 g flour
1oo g cold butter
1 egg
A pinch of salt
A pinch of sugar
Filling:
200 g bacon
100 g emmental cheese
50 g mushrooms
200 ml cream
4 eggs
1/2 onion
Salt and pepper
*Prepare the shortbread pastry. You can see here our recipe. *
Preheat oven at 180º C.
Roll out the pastry and place into a baking pan. Bake for 15 minutes. If we bake directly with the filling on it, the pastry will be underdone. To avoid the pastry to ‘grow’ in the oven, you can place a baking paper and fill up with baking beans. You can also pierce the pastry with a fork.
While the pastry is baking in the oven, heat a bit of olive oil in a frying pan. Chop onion and mushrooms and place them into the hot frying pan. After a few minutes, add the bacon cut into strips and keep stir frying for a few extra minutes. Take it out from heat and set aside.
In a large bowl, beat eggs and cream together. Add salt and pepper.
Add the stir fried ingredients and mix well.
The pastry will be already slightly cooked, so take it out from oven and pour evenly the cream mix inside. Sprinkle with some cheese on the top.
Bake into the oven for around 30 minutes.
Tips:
*- As we said before here you can choose any kind of cheese you like. *
- Shortbread pastry is not a difficult task but you can also buy it in any supermarket.
Comments
yolanda del pozo (2013-04-19 09:44:08):
All the recipes on this site are easy, cheap, quick and tasty — what more could you ask for? And the photos are amazing too, just looking at them makes you want to make the dish and, above all, eat it. Congrats, great work!
silvia (2015-01-14 20:34:14):
The other day I bought shortcrust pastry by mistake… so checking out this great website, I’m bookmarking this recipe.
Just one question: what’s that about pricking the pastry before baking… do you have to pierce it? And what kind of pan works best? Like a non-stick one?
Kisses