A bistro classic of French cuisine: prepared by filling a crisp pastry shell with a creamy egg mixture, smoked beef bacon, and gruyère cheese, then baking. Served sliced, warm or at room temperature.
Rub the flour with cold butter using your fingertips until it reaches a sandy texture, add the egg and salt, and knead briefly without lumps into a ball; wrap in plastic film and let it rest in the refrigerator for 30 minutes.
Roll out the dough and place it into a greased quiche pan, place parchment paper and dried legumes on top, and blind bake in a preheated oven for 10 minutes; remove the weights and bake for another 5 minutes.
Lightly sauté the pastırma pieces in a small pan without oil and drain the fat on paper towels.
Beat the egg, cream, nutmeg, salt, and black pepper; sprinkle the sautéed pastırma and part of the gruyère cheese onto the blind-baked base, pour the cream mixture over it, and sprinkle the remaining cheese on top.
Bake in a 190°C oven for 30-35 minutes until the filling puffs slightly and the center jiggles slightly; remove from the oven and let rest for at least 10 minutes before slicing.
Important: Be sure to blind-bake the dough before filling it (cover with parchment paper, weigh down with dried legumes, and bake for 10 minutes), otherwise the base will get soggy and won't bake through once the filling is added. Allergen: contains egg, gluten (wheat flour) and dairy/cream.
If the quiche is sliced without resting for at least 10 minutes after coming out of the oven, the filling may fall apart; being patient makes slicing easier.
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