A quiche Lorraine with a difference2018-02-22
- Yield : 1
- Servings : 8
- Prep Time : 20m
- Cook Time : 40m
- Ready In : 60m
We’re well into calçot season and this provides lots of opportunities to turn traditional recipes into original creations. In this blog we’ve already suggested making a flan and a soup with calçots, and today we wanted to give a special twist to traditional quiche Lorraine.
For this recipe we’ll use Oat Cuisine cooking sauce, because its mild flavour goes very well with it.
If you’re up for it, you can accompany the portions of quiche with a little bit of calçot sauce.
- 1 sheet of fresh shortcrust pastry
- 20 raw calçots
- 100 g grated Gruyère cheese
- 200 ml Oat Cuisine
- 150 g smoky bacon
- 2 medium eggs
- Oil, salt, pepper and nutmeg to taste
Heat up the oven to 180ºC at both top and bottom
Sprinkle the dish you're going to use with flour and put the shortcrust pastry in it. Poke plenty of holes in it to stop it rising. Bake for about 10 minutes to pre-cook it and stop it going soggy with the filling.
While the dough is baking, chop the smoky bacon and set aside. Clean any soil off the calçots and take off the outside layer of skin. Cut off the greenest part and chop the rest into half-moons measuring one or two centimetres, so that all the pieces are very similar in size.
Brown the smoky bacon in a frying pan without adding any oil, as it will fry in its own fat. Once it's cooked, remove it, leaving the excess fat in the pan.
Use the same pan to cook the calçots; if there isn't enough fat left, you can add a little oil. Cook the calçots over a medium heat and remove them when you see they're soft.
Beat up the two eggs together with the Oat Cuisine in a bowl. Season with salt and pepper and add nutmeg to taste.
Add the bacon, the calçots and the grated Gruyère to the bowl. Mix thoroughly so that all the ingredients are soaked in the egg and Oat Cuisine mixture.
Pour the mixture over the base you prepared before, and add a fine layer of Gruyère cheese on top for melting. Bake for 40 minutes at about 180ºC.
Take it out and serve it!
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