Grana Padano, red onion and pancetta quiche
| Schwierigkeitsgrad
Mittel
|
Zubereitung  150 min
|
Portionen
4 per.
|
Carmine Amarante
Senza Lattosio
Ingredients
Shortcrust pastry:
200 g butter
400 g flour
140 g iced water
Salt to taste
Pinch of nutmeg
Pepper to taste
4 eggs
6 egg yolks
150 g Grana Padano aged for 9 to 16 months
600 g cream
200 g smoked pancetta
Salt to taste
50 g red onion
Preparation
Shortcrust pastry:
Mix flour and water adding butter and salt. Leave to rest for one hour. Roll out the pastry until 3mm thick and place it in the baking moulds. Cook it at 160°C for at least 25 minutes and let it cool down.
In a non-stick pan, toss the pancetta in little oil until crisp and scald the onion in boiling water for one minute. Whizz the eggs, egg yolks, cream and grated Grana Padano with an electric blender. Season with pepper, nutmeg and salt.
Add the pancetta and the onion and pour it in the pre-cooked shortcrust pastry moulds. Bake in the oven at 120°C for 25 minutes and then at 165°C for another 25 minutes.
Remove from the oven and serve on a plate or cut into slices.
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