Quiche is a typical French savoury pie, suitable for any occasion as it is quick and easy to prepare.
It originated in the Lorraine region of France, from which it takes its name. Originally the recipe called for a base of shortcrust pastry, cream and eggs, but over time other ingredients such as bacon and vegetables were added. It is very versatile, so you can find it in different versions, vegetarian, vegan and gluten-free.
It is a perfect recipe to use up leftover vegetables in the fridge.
The base used is pie crust dough or shortcrust pastry as they are more resistant than puff pastry.

If you don’t have much time, you can use 1 roll of ready-made brisee shortcrust pastry and the result will be just as good.

Please find attached here below Italian version: https://cucinacongaudy.com/?p=592

Please attached here below Spanish version: https://cucinacongaudy.com/?p=600

⌚ Prep time: 15min + 1h15′ for the pastry
⏲️Baking time: 35min
🥧Portions: 8

Ingredients for the pastry:
250gr plain flour
125g butter at room temperature
45ml cold water
1 large egg
1 teaspoon of salt

Ingredients for the filling:
300ml double cream
250g broccoli
200g bacon
200g Gruyere or Emmental cheese
3 large eggs
2 tbsp evo oil
1 red pepper
1 shallot
Salt, pepper and nutmeg to taste

Method:
Pour the flour into a large bowl. Add the butter and knead gently with your fingertips until you have a crumbly dough. Add the cold water and knead until you have a smooth, homogeneous dough, cover it with cling film and leave to rest for about 1 hour in the fridge.

Take the dough and place it on a floured surface, roll it out with the help of a rolling pin until you get a thin sheet. Place it on the buttered and floured baking tray, cut off the remaining parts, pierce with the edges of a fork and cover with baking paper, placing ceramic balls or some dry legumes such as beans or chickpeas so that it does not rise when cooked. Bake for 15 minutes in a ventilated oven at 175° or static at 185° for the same time.

Wash and cut the broccoli into small pieces, blanch in salted water for 3 minutes.
Fry the shallot in 2 tablespoons of olive oil in a pan, add the diced red pepper, cook for a few minutes, add the bacon cut into strips and cook over a medium heat for 5 minutes. Remove from the heat and reserve.

In a large bowl, beat the eggs, add the cream and grated cheese, add salt and pepper and a pinch of nutmeg to taste.
Add the broccoli and the contents that you had set aside, mix, pour everything on the pastry ( you can decorate the quiche with the leftover pastry)and bake for about 35 minutes in a ventilated oven at 180° or in a static oven at 190°.

Remove from the oven and leave to rest for a few minutes before serving, perhaps accompanied by a green or tomato salad.

The great thing about quiches is that they are even better the next day and can be enjoyed hot or warm!!!❤️

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