When I was little they gave me a book of cooking recipes for children that I have very fond memories of. It had ideal illustrations and I would have loved to keep it today, but I don’t know what happened to it. The fact is that one of the recipes was an easy version of the very famous quiche lorraine that I have continued to make all these years, sometimes with the homemade shortcrust pastryand other times with the one you can buy in the refrigerated section. Even easier and faster!

It is a recipe that I love and I have varied it a lot, depending on what I felt like or what I had in the pantry. Furthermore, I enjoy trying new flavorslike those proposed by the great Martín Berasategui; In fact, I confess that I had never tried it with piquillo peppers. I’ll tell you more below.

Quiche with emmental and piquillos

This quiche is really special because it does not contain shortcrust pastry, but rather a bread slice base that give it a unique touch. The Basque chef told all the secrets to his great friend David de Jorge on his emblematic YouTube channel, Robinfood.

On the other hand, if there is something that cannot be missing from the quiche, in addition to the dough, it is the cheese. And it’s lucky because they all work well: blue cheese, goat cheese, mozzarella and, of course, the emmental that chef Martín Berasategui uses. The important thing is that the result is balancedso the more intense the cheese, the less quantity.

Ingredients

• 1 loaf of bread
• 100 g of bacon (or similar) in cubes
• 300 g chopped chives
• 250 g piquillo peppers
• 200 g cherry tomatoes, washed and chopped
• 100 g grated emmental
• 2 eggs
• 250 ml of cream
• Olive oil
• pomade butter
• Salt

Preparation method

As the chef himself says, the bottom part has gone absorbing the juices that release the piquillos, tomatoes and eggs, which will make it very juicy.

Here you have the step by step in writing so you can do it whenever you want.

1. Heat a lightly greased frying pan and brown the bacon. Add the onion and sauté over medium heat for 8 minutes. Finally, add the peppers and sauté for a few minutes.
2. Preheat the oven to 165ºC. Cut the loaf of bread into slices of the same thickness. Grease an oven-safe dish and line the inside with the slices. To make a more consistent base, arrange them slightly ridged.
3. All you have to do now is prepare the typical quiche mixture. To do this, beat the eggs vigorously and pour in the cream. Mix well, add the cheese and mix again. This is the moment in which you must rectify the salt point.
4. Place the tomatoes on the bread. Add the sauce to the previous preparation and stir until you have a homogeneous mixture.
5. Pour everything into the mold and bake for approximately 45 minutes. Remove the oven, wait for it to cool and enjoy!

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