Pleasing everyone doesn’t always mean giving up… sometimes just a small change is enough.
My girls don’t really like bacon, so I would have ended up watching them pick it out and put it aside. Quite boring! So I replaced it with diced ham 🙂 . Also, considering the cream already contains eggs, I decided to use a pâte brisée, which is lighter and only contains flour, butter, and water. Finally, to make it even tastier, I added some pecorino to the Gruyère. The result? Deliciously melty and tasty, and above all, appreciated by everyone!
…mom wins again 🙂
Simple to prepare and with few ingredients!
Try it too!!!
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
REVISED QUICHE LORRAINE INGREDIENTS
- 1 roll pâte brisée
- 2 cups fresh cream
- 6.5 oz cooked ham
- 1.75 oz pecorino romano
- 7 oz Gruyère cheese
- 3 eggs
- salt
- pepper
- nutmeg
- 0.5 oz butter
- 1.25 cups all-purpose flour
- 2.5 oz butter
- 1.75 oz fl oz water
Preparation
Start by preparing the ingredients.
Cut the ham into cubes (if you prefer, there are ready-made packages available in the refrigerated section); then using a large-hole grater, shred the pecorino and Gruyère into strips.
You can find pâte brisée ready-made in stores, but if you want, you can prepare it at home.
Follow the recipe on the blog –> Easy homemade pâte brisée recipe!
Now, focus on making the cream. You only need a large bowl and a fork.
Pour the fresh cream, add the eggs, a pinch of salt and pepper, and finally a generous amount of nutmeg. Mix with the fork and set aside.
At this point, we have everything needed to assemble the QUICHE LORRAINE. Preheat the oven to 356°F (180°C) so once ready, you can immediately put it in the oven.
Grease the baking dish well. I used a rectangular one, but if you prefer, you can use a round one (the procedure doesn’t change).
Roll out the pâte brisée over the entire surface, removing any excess.
Prick the base with a fork. Distribute 3/4 of the cheese, then cover with the ham. Pour the cream and finally the remaining cheese evenly. Fold the edges over towards the inside and place in the oven.
Bake at 356°F (180°C) for 50 minutes. Let it cool for 10 minutes at room temperature before serving.
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I look forward to seeing you… Gery
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