Quiche Lorraine is a typical recipe of French gastronomic tradition, known throughout the world and appreciated because it’s easy to make and for its taste simple but firm.
Ingredients : pasta brisè(form of shortcrust pastry) -300gr plain flour or all purpose flour, 150gr butter, 100gr very cold water- 1 eggplant , 4 yolks and 1 egg, 300gr of cream, 2 spoons of Parmigiano Reggiano cheese, oil and pepper.
Pasta brisè: the pastry can be made either by hand or for speed you can use a food processor if you have one. Cut the butter in small pieces (butter must be cold) .
By hand : put the flour like a mountain on a pastry board .
Make a hole in the middle and put the butter than start to rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the water to the mixture and using a palette knife make deft movement until the dough binds together.
Crush the dough and form a tablet, wrap it in plastic wrap and chill for about 30 minutes.
Cut the eggplant into cubes and cook in a pan with oil, salt and pepper.
Mix eggs with Parmigiano Reggiano, salt , pepper and then incorporate the cream.
Take the dough and roll it quickly. Put it in a cake pan.
Make little holes with a fork .
Lay the pieces of grilled eggplant and pour the egg mixture and cream.
Cook in the oven at 150°C for about 1 hour.