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Garlic and Bacon Quiche
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
8 servings
Fernanda CIONI
@nandacioni- Ingredients
- Recipe
- Wheat flour250 g
- Butter100 g
- Cold water3 tablespoon
- grated cheese100 g
- Salt1 coffee spoon
- Egg5 unit(s)
- Leek2 unit(s)
- Bacon150 g
- Sour cream1 can(s)
- Thyme2 unit(s)
- Sift the flour into a bowl and add the softened butter, Parmesan and a pinch of salt. Gently rub the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs. Mix in the egg yolk and add a tablespoon or two of cold water to bring the dough together. Shape the dough into a ball, then flatten it into a disk and wrap in plastic wrap. Kepp it on the refrigerator for two hours.
- Roll out the dough on a lightly floured work surface to form a circle large enough to cover the entire pan. Pierce the base with a fork. Cover with parchment paper and fill with beans. Bake in a preheated oven at 180 degrees Remove the dough and remove the parchment paper and beans. If necessary, return to the oven for another five minutes to cook the bottom of the dough base. Let the dough cool for five minutes, then brush with the reserved egg white.
- Heat a tablespoon of oil in a large skillet. Add the bacon and gently fry for 5-6 minutes until golden. Add the leeks to the pan and cook gently for 15 minutes, stirring occasionally, until tender and starting to caramelize. Season with freshly ground black pepper. Pour the leek mixture into the pan. Roof Mix the eggs, heavy cream and a pinch of salt and pepper in a bowl and mix well. Pour over pasta and sprinkle over grated cheese and threshed thyme leaves. Bake in the oven for 25 to 30 minutes or until the filling is set. Let cool for a few minutes, cut into slices and serve.
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