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 Ssamjang, Korean Soybean Dipping Paste

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

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.