Thursday, 29 October 2009

Licia's Quiche Lorrainishe

This is a cross between quiche and Italy's torta rustica (savoury pie), while the recipe is basically inspired by the famous quiche Lorraine, there are a few key modifications I made, so it became "Lorrainish" :-p Possibilities for variations are abound, you can use any cheeses that melt well, or potatoes can be substituted with broccoli, cauliflower or asparagus depending on the season. They are also great for picnic or potluck as they still taste good at room temperature.

Licia's Quiche Lorrainishe

1 small onion, chopped
150g speck or smoked bacon, shredded thin
1 large potato, chopped into small cubes (a little less than 1cm for quick cooking)
Olive oil
3 eggs
250g ricotta
80g gorgonzola, cubed
100g fontina (or gruyere, emmental or edam), shredded
dash of black pepper
240-300g sheet of puff pastry dough

In a large skillet heat up about 2tbsp of olive oil. Add onion, speck/bacon and potato until onion and potato are cooked through. Transfer the mixture on an absorbent paper and let it cool to the room temperature.

In the meanwhile line a pie form about 28cm diametre with the puff pastry sheet, covering well also the side.
Punch some holes on the bottom surface, cover with a wax paper and pour some dried beans evenly(just to loosely cover the bottom surface in a single layer).
Blind bake the pie shell for about 10 minutes at 200°C, until the edges are lightly browned.
Beat together the eggs and ricotta until well blended. Add the cheeses and the sautèed mixture, season with a dash of black pepper. Mix well.

Remove the beans* and the wax paper from the pie shell, and pour the egg-cheese mixture over the shell. Spread it out evenly.

Put the pie back to the oven and bake another 12-15 minutes, until the surface is nicely golden.

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