Rita Lobo teaches you how to make a French culinary classic: QUICHE LORRAINE with pieces of bacon and lots of cheese! Simple and easy to prepare, the recipe is delicious and goes well with several meals. #NhacGNT #RitaLobo #CozinhaPrática Ingredients: For the dough: 2 cups (tea) of wheat flour 150 g of cold butter in cubes 5 tablespoons of ice water 1 teaspoon of salt For the filling and assembly: 2 cups (tea) of fresh cream 4 eggs ½ cup (tea) of diced bacon ¾ cup (tea) of coarsely grated Gruyère cheese Freshly grated nutmeg to taste Salt and freshly ground black pepper to taste Wheat flour to sprinkle on the counter Preparation: For the dough: In a bowl, mix the flour with the salt. Add the cubes of butter and knead, pinching with your fingertips until it forms crumbs. Add the ice water spoon by spoon, mixing with your hands until you can form a ball – avoid working the dough too much, leave dots of butter still visible so it remains crispy after baking. Wrap the dough with film and refrigerate for at least 1 hour (if you prefer, prepare the dough the day before). For the filling and assembly: Preheat the oven to 200 °C (medium temperature) and separate a 24 cm diameter mold with a removable bottom. Remove the dough from the refrigerator and arrange it on a floured surface. Sprinkle a little flour over the dough and roll it out with a rolling pin until it forms a circle 6 cm larger than the diameter of the pan. Roll the dough over the rolling pin and roll it out onto the pan. Using your fingertips, gently press the dough to cover the entire bottom and side of the pan. Using a knife, cut off the excess dough (you can use the scraps to bake cookies). Place the pan in the fridge for 10 minutes while the oven heats up – the dough is very buttery, this prevents the sides from lowering when baking. Cut a circle of baking paper a little larger than the pan, place it on the dough and fill the bottom with raw bean grains – they serve as weight and prevent the dough from inflating and cracking when baking. Bake for about 30 minutes to pre-bake – the edges start to brown and the bottom loses its raw appearance. Meanwhile, prepare the filling. In a small bowl, break the eggs, one at a time, and transfer to a large bowl – if one is spoiled you won't lose the recipe. Add the fresh cream and mix with a wire whisk until smooth. Season with a pinch of salt, black pepper and nutmeg to taste – be careful with the salt, some bacons and cheeses are saltier than others. Place the bacon in a frying pan and cook over medium heat for 3 minutes, stirring occasionally, until it starts to brown – this way it gains flavor and loses part of the fat. Using a spoon, transfer the bacon to a plate lined with paper towel and set aside. Remove the pre-baked dough from the oven and reduce the temperature to 180 ºC (medium temperature). Carefully remove the baking paper with the bean grains. To fill the quiche, place the ingredients in the following order: distribute the grated cheese and bacon cubes on the bottom of the dough and fill with the egg cream. Return the pan to the oven to bake for around 30 minutes, or until the quiche puffs up and is golden brown. Serve with leaf salad. ------------------------------------ Sign up for Nhac GNT: http://bit.ly /NHACGNT ::::: MEET THE NHAC BOT, THE VIRTUAL ASSISTANT OF NHAC GNT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook: / nhacgnt Instagram: / nhacgnt Twitter: / canalgnt Pinterest: / nhacgnt Many More Recipes: http://www.nhacgnt.com.br