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Grana PadanoBrot

Grana Padano, red onion and pancetta quiche

Name: Grana Padano, red onion and pancetta quiche
Prep time: 150 min
Cook time: 150 min
Total time: 150 min
Yield: 4
Cuisine: Italian
Ingredients: 200 g butter; 400 g flour; 140 g iced water; Salt to taste; Pinch of nutmeg; Pepper to taste; 4 eggs; 6 egg yolks; 150 g Grana Padano aged for 9 to 16 months; 600 g cream; 200 g smoked pancetta; Salt to taste; 50 g red onion

Mittel

4 per.

150 min

Carmine Amarante

Senza Lattosio

Ingredients

Shortcrust pastry:

200 g butter

400 g flour

140 g iced water

Salt to taste

Pinch of nutmeg

Pepper to taste

4 eggs

6 egg yolks

150 g Grana Padano aged for 9 to 16 months

600 g cream

200 g smoked pancetta

Salt to taste

50 g red onion

Preparation

STEP 1

Shortcrust pastry:
Mix flour and water adding butter and salt. Leave to rest for one hour. Roll out the pastry until 3mm thick and place it in the baking moulds. Cook it at 160°C for at least 25 minutes and let it cool down.

STEP 2

In a non-stick pan, toss the pancetta in little oil until crisp and scald the onion in boiling water for one minute. Whizz the eggs, egg yolks, cream and grated Grana Padano with an electric blender. Season with pepper, nutmeg and salt.

STEP 3

Add the pancetta and the onion and pour it in the pre-cooked shortcrust pastry moulds. Bake in the oven at 120°C for 25 minutes and then at 165°C for another 25 minutes.
Remove from the oven and serve on a plate or cut into slices.

Ein produkt mit kultstatus

geschichte und herkunft

Die g.U.

Italienische klassiker

Hauptgerichte

Frühstück und brunch

Mittag zum mitnehmen

Beilagen und Snacks

Zum teilen und aperitifs

Kombinationen

Lieferkette und tierschutz

Ökologische nachhaltigkeit

Ernährungserziehung

Die stiftung

Aufgaben: schutz und förderung

Hauptakteure: die mitglieder des konsortiums

Verwaltung und satzung

Ergebnisse: produktion und verbrauch

Produktinformationen

Nachrichten und presseraum

Archiv

Partnerships

Besondere projekte

Search

Grana Padano, red onion and pancetta quiche

Ingredients

Shortcrust pastry:

200 g butter

400 g flour

140 g iced water

Salt to taste

Pinch of nutmeg

Pepper to taste

4 eggs

6 egg yolks

150 g Grana Padano aged for 9 to 16 months

600 g cream

200 g smoked pancetta

Salt to taste

50 g red onion

Preparation

Shortcrust pastry:
Mix flour and water adding butter and salt. Leave to rest for one hour. Roll out the pastry until 3mm thick and place it in the baking moulds. Cook it at 160°C for at least 25 minutes and let it cool down.

In a non-stick pan, toss the pancetta in little oil until crisp and scald the onion in boiling water for one minute. Whizz the eggs, egg yolks, cream and grated Grana Padano with an electric blender. Season with pepper, nutmeg and salt.

Add the pancetta and the onion and pour it in the pre-cooked shortcrust pastry moulds. Bake in the oven at 120°C for 25 minutes and then at 165°C for another 25 minutes.
Remove from the oven and serve on a plate or cut into slices.

Verwandte Rezepte

Quiche mit Zucchini, Lauch und Grana Padano

Baked Aubergine with tomato, basil and Grana Padano

Leek Frittata with Grana Padano & Prosciutto di San Daniele

Eggplant Parmigiana

Ein produkt mit kultstatus

geschichte und herkunft

Die g.U.

Italienische klassiker

Hauptgerichte

Frühstück und brunch

Mittag zum mitnehmen

Beilagen und Snacks

Zum teilen und aperitifs

Kombinationen

Lieferkette und tierschutz

Ökologische nachhaltigkeit

Ernährungserziehung

Die stiftung

Aufgaben: schutz und förderung

Hauptakteure: die mitglieder des konsortiums

Verwaltung und satzung

Ergebnisse: produktion und verbrauch

Produktinformationen

Nachrichten und presseraum

Archiv

Partnerships

Besondere projekte

Search

Grana Padano, red onion and pancetta quiche

Ingredients

Shortcrust pastry: 200 g butter 400 g flour 140 g iced water Salt to taste

Pinch of nutmeg Pepper to taste 4 eggs 6 egg yolks 150 g Grana Padano aged for 9 to 16 months 600 g cream 200 g smoked pancetta Salt to taste 50 g red onion

Preparation

Shortcrust pastry:Mix flour and water adding butter and salt. Leave to rest for one hour. Roll out the pastry until 3mm thick and place it in the baking moulds. Cook it at 160°C for at least 25 minutes and let it cool down.

In a non-stick pan, toss the pancetta in little oil until crisp and scald the onion in boiling water for one minute. Whizz the eggs, egg yolks, cream and grated Grana Padano with an electric blender. Season with pepper, nutmeg and salt.

Add the pancetta and the onion and pour it in the pre-cooked shortcrust pastry moulds. Bake in the oven at 120°C for 25 minutes and then at 165°C for another 25 minutes. Remove from the oven and serve on a plate or cut into slices.

Verwandte Rezepte

Quiche mit Zucchini, Lauch und Grana Padano

Baked Aubergine with tomato, basil and Grana Padano

Leek Frittata with Grana Padano & Prosciutto di San Daniele

Eggplant Parmigiana

Shortcrust pastry:

200 g butter

400 g flour

140 g iced water

Salt to taste

Pinch of nutmeg

Pepper to taste

4 eggs

6 egg yolks

150 g Grana Padano aged for 9 to 16 months

600 g cream

200 g smoked pancetta

Salt to taste

50 g red onion

Shortcrust pastry:
Mix flour and water adding butter and salt. Leave to rest for one hour. Roll out the pastry until 3mm thick and place it in the baking moulds. Cook it at 160°C for at least 25 minutes and let it cool down.

Add the pancetta and the onion and pour it in the pre-cooked shortcrust pastry moulds. Bake in the oven at 120°C for 25 minutes and then at 165°C for another 25 minutes.
Remove from the oven and serve on a plate or cut into slices.