Quiche Bel Paese
The last Friday supper party, the second this winter so far, I served a quiche instead of a pasta or risotto. It-s nice not to be rushed at the last moment with a dish that must be served instantly if not quicker. I Italianized it by using some of my favorite Italian products instead of the ones I used to use, like Swiss cheese, ham, short crust.
We liked it and I found that the leftovers reheated very easily and were good for several days.
Quiche is actually the kind of dish I used to make for my family on days when I was very busy and home late. It doesn't take very long to cook and I just served it with a green salad so it was my version of instant food.
Quiche Bel Paese
I made a big one to serve 8 as a first course and used a very large silicon tart/pie pan
Preheat oven to 200"C or 400"F
1 packet of frozen puff pastry (pasta sfoglia) thawed
olive oil
1 good sized leek, cleaned and thinly sliced
4 ounces (100 g) grated Bel Paese or Fontina cheese
4 ounces (100 g) pancetta diced
2 eggs, slightly beaten
16 ounces (500 ml) milk
about 1 teaspoon (cucchiaino) salt
a dash or two of Tabasco or a pinch of cayenne
a few scrapes of nutmeg
Line the pie plate with the puff pastry, cutting and patching seams so that you end up with a pie shell effect. Use a fork to prick the bottom and sides to prevent bubbles.
In a frying pan, heat some oil then fry the leek until it is quite softened. Add the pancetta and continue to cook until the pancetta has flavored the oil and leek and the leek begins to brown. Grate the nutmeg over the mixture. Use a spatula to put it all in the bottom of the pastry shell you've made.
In a bowl, beat the eggs with a whisk, then stir in the milk and the Tabasco and salt. Add the grated cheese and blend. Pour this over the leek and pancetta mixture in the pastry shell.
Put it in the hot oven and bake it for about 35 minutes, or until a table knife inserted 1" (2.5 cm) from the center comes out clean. Allow to cool a bit before eating. When serving it as a first course, I usually let it cool almost to room temperature.
To reheat it I put it into a non-stick pan over a low dlame with a lid on it. In no time it was warm again.
I make quiche more often now that I\’m always busy with the baby. It\’s such a satisfying result from a relatively small amount of work. I love that this recipe uses only 2 eggs!
Is quiche really a first course? I thought it was a second. These courses always confuse me.
I used to use it as a main and probably only course, but for dinners here I use it as a first but serve smaller pieces. I think it’s good any old way!
Quiche is a favourite with me when I’m busy too, so I usually make it for Saturday lunch. I make the leek one like you only I put ricotta (no milk) and grated cheese. I have lots of variations on it depending on what’s in the fridge!
That looks really good. I’ve never made a quiche but maybe you have inspired me. I’ll let you know.