Quiche Lorraine with ricotta cheese and tomatoes

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Quiche Lorraine with ricotta cheese and tomatoes

Serves: 8

2011-11-11

Ingredients

For the pastry

250g plain flour
125g chilled butter
Pinch of salt
2-3 tbsp water

For the filling

300g bacon or pancetta, diced
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, chopped
3 sprigs fresh thyme
300g cherry tomatoes, halved
fresh seasoning
200g grated Cheddar cheese
300g ricotta cheese (GALBANI)
3 eggs
300ml double cream (ELMLEA)
You will also need a 25cm, loose bottomed flan tin

Method

Make up the pastry using the rubbing-in method and chill for 15 minutes. Remove the chilled pastry from the fridge and use to line the flan tin. Allow a little extra pastry to hang over the sides of the tin, and bake blind for 10 minutes at 200`c. Leave to cool before trimming the excess pastry off the edge of the flan case. Meanwhile, heat the oil in a large pan and fry the onion, garlic, bacon and thyme together for about 3 minutes till the onion is soft and the bacon is golden. Season to taste and remove the sprigs of thyme. In a bowl, mix the ricotta cheese till smooth and spread into the bottom of the baked pastry case. Sprinkle the grated Cheddar cheese over the ricotta, and then tip the cooked bacon mixture on top. Finally, mix together the eggs and double cream in a jug. Season well with salt and pepper, and pour all over the bacon. Bake in the oven at 180`c, for about 40 minutes.

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Quiche Lorraine bl-irkotta u t-tadam

Ingredients

Għall-għaġina

250g dqiq plain
125g butir kiesaħ
niskata melħ
2-3 mgħaref ilma

Għall-mili

300g bacon jew panċetta, f’dadi
mgħarfa żejt taż-żebbuġa
basla, imqattgħa rqiq
2 sinniet tewm, imqattgħin
3 biċċiet sagħtar frisk
300g tadam ċirasa, maqsum min-nofs
ħwawar friski
200g ġobon cheddar maħkuk
300g irkotta (GALBANI)
3 bajdiet
300ml krema doppja (ELMLEA)
għandek bżonn ukoll landa ta’ 25ċm bil-qiegħ jinqala’

Method

Lesti l-għaġina billi tagħġen l-ingredjenti flimkien b’idejk u kessaħha għal 15-il minuta. Oħroġha mill-friġġ u iksi l-qiegħ tal-landa biha. Ħalli ftit għaġina żejda mal-ġnub tal-landa. Aħmiha waħedha għal 10 minuti, f’temperatura ta’ 200oC. Ħalliha tiksaħ imbagħad neħħi l-għaġina żejda minn mal-ġnub. Wara saħħan iż-żejt f’taġen kbir u aqli l-basla, it-tewm, il-bacon u s-sagħtar flimkien għal 3 minuti sakemm il-basla tirtab u l-bacon jiħmar. Ħawwar kif tiggosta u neħħi l-biċċiet tas-sagħtar. Għaffeġ l-irkotta fi skutella sakemm tirtab u ifrixha fuq il-qiegħ tal-għaġina li tkun ħmejt. Ferrex il-ġobon cheddar maħkuk fuq l-irkotta, imbagħad itfa’ t-taħlita tal-bacon fuqu. Fl-aħħar, ħallat flimkien il-bajd u l-krema doppja u ħawwar bil-bżar u l-melħ. Itfa’ din it-taħlita fil-wiċċ. Sajjar fil-forn, f’temperatura ta’ 180oC, għal madwar 40 minuta.

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