Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
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Quiche Lorraine
Pork
Bake
Quiche Lorraine takes on rich, smoky depth when baked on the Big Green Egg, with crispy pork belly, caramelized onions, and creamy custard nestled in a golden, flaky crust kissed by hardwood smoke. Whetherit's brunch on the patio or a weekend indulgence, the Egg elevates this classic dish.
Ingredients
- Pastry for a one-crust nine-inch pie
- 1 cup chopped pork belly
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 1 cup Swiss cheese, cubed
- ¼ cup grated Parmesan cheese
- 5 eggs, lightly beaten
- 2 cups heavy cream
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
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Directions
Stabilize the Egg at 400°F/ 200°C degrees, set up for indirect cooking.
- Line a nine-inch pie plate with the pastry.
- Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.
- Reduce the heat to 375°F while the rest of the ingredients are prepared.
- Remove and discard the beans and parchment paper and set the pie crust aside.
- In a skillet, add the olive oil and cook the onion until transparent.
- Sprinkle the chopped pork, onion and cheeses over the inside of the partly baked pastry.
- In a bowl, whisk to combine the eggs, cream, nutmeg, salt, pepper.
- Strain the egg mixture into the pie crust.
- Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes.
- Remove to a wire rack. Let stand five or 10 minutes before serving.
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