30 min Easy

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It has a homemade feel, reminding of the authentic pleasure of the rural recipes because it maintains all the characteristics of fresh tomatoes, including peel and seeds. The unique and typically homemade texture of fresh tomatoes, roasted, peeled and strained leaving a delicious and very fine pulp great for sauces, pizzas and bruschette or as a base for more traditional recipes.

30 min
Ingredients for 4 people
Rustica Tomato Sauce 700g 400 gr
Basil to taste
Black pepper to taste
Eggs 2
Garlic one clove
Grana Padano Cheese 5.3 oz.
Heavy Cream ¾ cup
Noce moscata to taste
Onion ½
“Pancetta” bacon 7 oz.
Puff pastry 8.1 oz.
Salt q.b.

Prepare the ingredients you'll need for the quiche filling: take the eggs and beat them in a bowl with the heavy cream, then add a pinch of nutmeg, a pinch of pepper and salt.
Mix together until creamy, sear the diced bacon in a skillet, then drain and keep aside. Grate the parmesan and set this aside as well.

Stretch the puff pastry dough on a round cake pan and make sure that it adheres very well to the pan.
Cover the mixture with the egg and heavy cream and add the smoked diced bacon.
Bake the Quiche Lorraine at 338° F for about 15-20 minutes, until the surface is golden.

Before serving the Quiche Lorraine, let it rest in the pan for 10 minutes so, compacted, it will be easier to cut into slices.