Rustic pie with bacon and Swiss cheese (Emmenthal)
A rustic pie with a filling very similar to that of the quiche Lorraine, but with a decidedly different pasta from the brisée dough
recipe given by our chef at .
500 g flour
170 ml water
20 g yeast
300 g Emmenthal
400 ml cream
200 ml milk
300 g rolled bacon
1 egg for polishing
These ingredients are able to feed: 16persons
- This course is: Antipasto
- Difficult to prepare: FACILE
- is a typical course made in: ITALIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Put in a bowl the flour to form a fountain in the middle put the butter, and put salt on the one hand, melt the yeast in the warm water and pour into the bowl with the flour. Knead for a long time until you get a smooth, homogeneous and highly elastic mixture. Cover the bowl with plastic wrap or punctured with a damp cloth, and let rise for about 2-3 hours, or until the dough has doubled in volume.
In the meantime, prepare the filling. In a bowl, beating the eggs with the salt, add the cream and the milk and mix well. Cut the Emmenthal rather thin and do the bacon strips. If you want, you can also use the bacon and make it into cubes.
When the dough is leavened with a rolling pin, roll it out and line the baking sheets (this mixture is enough for two cake tins of 22-23 cm). Spread on the bottom of the cheese and then the bacon, and finally pour the mixture of eggs, milk and cream. Then cut the excess edges and fold them inward. You can use the remaining dough to make the molds or strips to complete the decoration of the cake.
Brush the dough surface with beaten egg, let the dough rise again for about 30-60 minutes and then bake in a preheated oven at 18° C for about 30 minutes.