Quiche Lomo
Quiche and Rosé help make a perfect relaxing weekend. Quiche is a great dish to make the night before, and simply pull out and stick it in the oven the next morning. Then while you're waiting for the oven you might as well pour a glass of Rosé.
Quiche Lomo
Recipe Courtesy of Paul
Serves 4
Prep Time:
Cook Time:
Total Time:
Ingredients
4 oz Lomo
4 oz white mushrooms, cleaned and thickly sliced
1 Tbs unsalted butter
1 Tbs extra virgin olive oil
2 cups half and half
1/2 cup grated parmagiano reggiano cheese
2 large eggs plus 1 yolk, lightly beaten
6 oz gruyere cheese, grated
Pinch cayenne pepper
3/4 tsp kosher salt
1 deep dish pie crust
Directions
Preheat oven to 425 degrees
Prepare pie plate with homemade or purchased crust. Place in freezer until ready to fill
In large saute pan, gently brown lomo slices over medium heat. Cool and coarsely chop
Warm butter and olive oil in same pan. When first whisps of smoke appear add mushrooms and saute over medium high heat until excess moisture has evaporated.
Cool and place in medium bowl.
Add remaining ingredients and mix well.
Pour into prepared pie crust
Bake in 425 degree oven for 10 minutes
Reduce heat to 325 degrees and continue cooking 45 minutes to 1 hour, until top is golden brown and inserted table knife comes out mostly clean.
