Quiche lorraine

  • Cook By: Fundació Alicia. Restaurant Les Cols
  • Theme: Meat dishes Influencer
  • Main Ingredients: egg
  • Serving Size: 4

For the quiche

Ingredients

  • 500 g Shortcrust pastry
  • 6 ea Whole eggs
  • 4 ea Egg yolks
  • 4 g Salt
  • 1 g White pepper
  • 0.2 g Nutmeg
  • 180 g Smoked bacon
  • 500 ml Milk
  • 500 ml Cream
  • 15 g Seasoned Soybean Paste, Premium

Directions

  • 1 Cut and roll the pâte brisée into thin rounds ( 8-cm in diameter), use the rounds to cover the base of mini-quiche molds.
  • 2 Bake the pastry crust for about 20 minutes at 170ºC, until it is fully cooked and begins to brown.
  • 3 In a mixing bowl, beat the eggs with the yolks, milk, and cream until the mixture is smooth, then add SamJang and mix well.
  • 4 Add a hint of salt, pepper, and nutmeg.
  • 5 Cut the bacon into a 1/2-cm dices and add to the egg and Seasoned Soybean Paste(Ssamjang) mixture.

Presentaion

Ingredients

Directions

  • 1 Fill the baked pastry crusts with the mixture of egg, milk, and bacon.
  • 2 Bake at 180ºC for 15-20 minutes until the mixture sets and begins to brown. Remove from the oven and allow to slightly cool down before serving.