Quiche Lorraine is a wonderful mix of egg, cheese and ham or bacon (or a mix of both) baked in a light pastry shell. It makes a wonderful starter or a nice light lunch.
- Preheat the Fornetto oven to 190C (375F). You could also make this recipe in your Fornetto kamado or smoker with the heat deflector plates in place (if your product has them). Or use a conventional oven instead.
- Place the pastry in the pie dish and hold it down using baking stones or dried beans. Bake the empty pie shell for 18 minutes. Remove the beans and continue to cook for a further 5 minutes. This will ensure that the crust remains crispy even after adding the egg and milk mixture.
- Remove the crust from the oven and allow to cool thoroughly.
- In a large mixing bowl, combine the eggs, heavy cream, milk and nutmeg. Season with salt and pepper. Whisk together until the eggs have fully combined with the milk and cream.
- Lower the temperature to 170C (340F).
- Place the grated cheese, the bacon, the ham or both on the pie crust and distribute it all evenly over the surface. (If only using bacon or ham, make sure you have a total amount of 270 gr (8.5 – 9 oz), the combined weight of both).
- Pour over the egg, cream and milk mixture.
- Bake the quiche in the centre position of the Fornetto for 40-45 minutes. If your crust begins to brown too quickly, place foil over the crust to impede further baking.
- Remove the quiche from the oven when a toothpick inserted into the centre of it comes out clean. It’s ok at this stage if the hot quiche still wobbles in the centre. As the quiche cools, it will set!
- When manageable, remove the quiche from the pie dish and allow it to cool completely to room temperature before cutting.
- Make your job easier by always using a pie-slice when removing and serving slices of the quiche.
- Serve the quiche with a simple green salad on the side and glass of dry white wine. Enjoy!
