There are recipes that cross borders and settled in our kitchens as if they had always belonged to them. The quiche Lorraine With Aove, originally from the Lorena region in France, it is one of those dishes. Its combination of simplicity, flavor and versatility makes it a perfect option for both informal lunch and an elegant dinner or a spring picnic.
In Ayoza oilsR We invite you to prepare this classic recipe, but with our special touch: the Use of Ayozar Aove in the dough and in the skipping of the filling. Because when the oil quality is excellent, there is no reason to reserve it only to season. Our extra virgin olive oil, either in its early or mature version, brings softness, aroma and an authentic flavor that enhances each ingredient.
What is the Quiche Lorraine?
Quiche Lorraine is a Traditional salted cake made with a broken dough base and a filling with eggs, cream, bacon and cheese. Over time, this recipe has been reinterpreted worldwide with additions such as onion, vegetables or different varieties of cheese. But today we propose a faithful version to the original recipe, with our little Mediterranean turn.
Ingredients (for 6 people)
For the homemade broken mass:
- 250 g of wheat flour
- 60 ml of Ayozar Familiar
- 1 egg
- 60 ml of cold water
- 1/2 teaspoon of salt
For him stuffed:
- 200 g of bacon or bacon in strips
- 4 eggs
- 200 ml of liquid cream for cooking
- 100 ml of whole milk
- 100 g of emmental cheese or grated gruyere
- Black pepper to taste
- Nutmeg (optional)
- 1 tablespoon of ayozar home to saute
Step by step preparation
1. Prepare to the table:
In a large bowl, mix the flour with the salt. Add the egg, cold water and Ave Ayozar Familiar. Knead until you get a soft and homogeneous texture. Make a ball, wrap it on transparent film and let stand in the fridge for 30 minutes.
2. Extend the dough:
After the rest time, stretch the dough with a roller on a slightly floured surface until a thickness of about 3-4 mm. Place it in a cake mold (better if it is removable), press the edges well and cut the excess. Click the base with a white fork and bake (with weight on it, such as dry legumes) for 10-12 minutes at 180 ° C. Withdraw and reserve.
3. Prepare the filling:
In a pan, heat a tablespoon of Ayozar Home and saute the bacon until golden. Drain excess fat and reserve.
In a bowl, beat the eggs with cream, milk, pepper and nutmeg. Add the grated cheese and the bacon already cooked.
4. Mount the quiche:
Pour the mixture on the prehurneated base. Level with a spatula if necessary.
5. Hornea:
Enter the quiche into the preheated oven at 180 ° C and kitchen for 30-35 minutes, or until the center is curdled and the slightly golden surface.
6. Let stand and serve:
Leave a few minutes before unmolding. It can be served hot, temperate or even cold. Accompany with a green salad seasoned with our Ayozar early premium And you will have a round dish.
An ayozar touch that makes the difference
The choice of oil can change the result of a recipe. In this case, replace traditional butter with Extra Ayozar virgin olive oil In the dough not only provides a delicious Mediterranean nuance, but also makes the quiche lighter and more easy to digest. In addition, when using our Aove to saute, we intensify the aromas and give the Bacon a perfect gold.
You can choose between our Maduro Aove, ideal for cooking for its soft and balanced profile, or our Aoven early, if you prefer a more intense taste that stands out in each bite.
Do you dare to try it?
This Quiche Lorraine with Aove is perfect for sharing in meetings, celebrations or even to take in an outdoor meal. And if you prepare the dough with Ayozar Aove, you will discover a new dimension of flavor and texture.
Have you liked this recipe? Visit ours Online store and get your favorite Aove to take it to another level.
Another recipe that may interest you: Olive and chocolate oil: the perfect combination for gourmet desserts
