All the fragrance of the authentic French culinary tradition in a flan for real connoisseurs: the quiche lorraine. It’s a classic dish that is now also widely made in Italian homes. With bacon, eggs, cream and a base of excellent shortcrust pastry you'll have either a first rate snack with drinks, a starter, or it can be eaten as a main course. It’s very easy to make using readily available ingredients from your fridge, with a simple but distinctive flavour. The classic quiche is made with the ingredients mentioned, but there are many versions, and you can choose the meat, vegetables and cheese which appeal to you, just use your imagination and you’ll be able to create any combination of flavours you desire. So, let’s prepare this fantastic dish together with the indispensable help of our chef and his video and photos; they show every little detail, avoiding any mistakes. It’ll be a breeze!
Shi drum fish and wild peas sauce
Artisanal tomato puree from Puglia 420gr
Organic IGP Puglia Oil 500ml
Rosè Brut sparkling wine from organic grapes
Dairy Mix: burrata, mozzarella, primo sale, stracciatella, mini balls of mozzarella cheese
24 cm pottery dinner plate
YELLOW tomato sauce 420gr
Blanch the pancetta in boiling water for 10 minutes. Grate the cheese. Beat the eggs with the cream and season with salt, pepper and nutmeg. Roll out the shortcrust pastry or buy some ready-made and put it in a flan dish or cake tine lined with baking parchment on the bottom and buttered sides. Sprinkle the bottom with bacon, then cheese, then pour in the egg and cream mixture. Bake at 180 °C for 30 minutes.