Cook deliciously and healthily with Jade Cook®! This bacon and cheese pie is made with a crunchy crust, filled with bacon, cheese, and an egg mixture that results in a delicious combination.
1 1/2 cups wheat flour, 250 grams, for the shortcrust pastry
1/2 teaspoons salt, for the shortcrust pastry
1 teaspoon sugar, for the shortcrust pastry
1 egg, for the shortcrust pastry
1 cup butter, 125 grams, for the shortcrust pastry
3 tablespoons rump steak, fried, for the shortcrust pastry
wheat flour, for rolling out
butter, for greasing
1 1/2 cups whipping cream, for the egg mix
3 eggs, for the egg mix
1/8 teaspoons nutmeg, for the egg mix
1/2 teaspoons pepper, for the egg mix
salt, for the egg mix
1 cup onion, caramelized
1 1/2 cups bacon, thick, cut into cubes and fried
1 1/2 cups Manchego cheese, grated
chives, finely chopped
Preparation
20 mins
1h
Low
For the shortcrust pastry: Pour the flour onto a flat surface and make a well in the center with your fist, then place the salt, sugar, egg, and butter in there, mix with your hands and crumble as if it were sand, this will help avoid overworking the dough. When the ingredients are moderately combined, pour in the cold water and finish incorporating.
Roll out the dough on a floured surface, then transfer it to a Jade Cook® skillet and trim the excess, ensuring the surface of the skillet is completely covered.
For the egg mix: Pour the eggs into a bowl and whisk with a hand whisk until the color becomes uniform and the texture is slightly fluffy. Add the cream, nutmeg, pepper, and salt. Keep stirring until combined.
Place the caramelized onion, fried bacon, grated cheese, and pour the egg mixture into the pie crust. Cover the skillet and cook on low heat for 60 minutes, until the pie is completely cooked.
Garnish the bacon and cheese pie with finely chopped chives.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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