Courgette and bacon quiche and a friend hosting me


If a friend invites you to her house, the least you can do is bring a present… and since you're the one who's good in the kitchen, your gift is usually the kind you can bite into. It's a shame, however, that in this case whoever invites me to her house lives tens of kilometers from my house and that hers is a virtual invitation. But I still offer her a slice of quiche… let's hope she likes it.

Yes, because dear Tiziana of the blog “4 steps around the world” will host the story of my holiday in Perigord and Provence from tomorrow – don't worry tomorrow I'll remind you ;-). Tiziana was among the first bloggers with whom I had the opportunity to exchange a few words a few months ago. I really like your blog and, moreover, many of the places that you have visited and that you talk about are the same ones that I have seen too and therefore filling was born naturally. She has a lot of grace both in talking about her travels and in addressing the people who interact with her. If she goes, we'll meet you tomorrow… even just to note down two or three places not to be missed the next time she goes to France!

But let's get to the recipe. What you see below is a simple courgette and bacon quiche, do you know what's new?! However, there is a however, it has a peculiarity: the bacon is boiled first. Perhaps some will turn up their noses but this variant, learned from Michel Roux who uses it in his quiche Lorraine, significantly lightens the filling which is already quite rich in fat and does not take away any flavor from the savory pie. With the clippings of the brisée I also lined a couple of tart molds and made mini quiches, which you see below, cute and delicious!!! See you tomorrow then…

Quiche with courgettes and bacon (for 6 people)

For the shortcrust pastry: (recipe by Michel Roux)

250 g of flour

150 of butter

1 egg

1 teaspoon salt (sparse)

a pinch of sugar

2 tablespoons cold milk (I used cold water)

For the filling:

125g of bacon in a single slice

2 courgettes

2 eggs

1 egg yolk

150 g of liquid cream

100 g of parmesan (I didn't actually weigh it but I grated quite a bit)

For pasta: Using your fingertips, work the slightly softened butter with the salt, sugar and egg. Gradually add the flour and finally add the water (or milk) to assemble the dough. Place in the fridge to rest for at least an hour. After resting, roll out the dough, line a 26/28 cm diameter cake tin, cover with a sheet of baking paper and beans and proceed with baking in white for 15 minutes. Remove from the oven and let cool.

For the filling: Cook the bacon in boiling water for 10 minutes, drain it and cut it into cubes. Grate the courgettes and let them drain in a colander. In the meantime, prepare the mixture by mixing the eggs with the yolk, the cream and the grated cheese and season with salt and pepper.

Add the slightly squeezed courgettes, distribute them on the brisée shell and pour the mixture over the top, sprinkle with parmesan and bake at 180° for 15 minutes or until the surface of the quiche is golden.


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