Quiche Recipe

Looking for a breakfast or just a filling bite? Being a cross between a dessert and proper breakfast quiche will not disappoint when it’s tried.

As I recently have some time, I had been surfing on the web the other day. Attempting to find fresh, exciting ideas, inspirational meals that I have never tasted before, to astonish my family with. Hunting for quite some time unfortunately could not find any interesting stuff. Just before I thought to give up on it, I found this fabulous and simple dessert by chance. It seemed so mouth-watering on its pic, that required quick action.

It absolutely was easy to imagine just how it is created, its taste and how much my husband is going to enjoy it. Actually, it is extremely easy to impress him when it comes to desserts. Yes, I’m a lucky one. Or possibly he is.Anyways, I got into the page: Suncakemom and used the comprehensive instuctions that have been coupled with nice photos of the operation. It just makes life rather easy. I can imagine that it is a slight hassle to take pics down the middle of cooking in the kitchen as you may ordinarily have gross hands so I sincerely appreciate the time and energy she put in to build this post and recipe conveniently implemented.

With that in mind I’m empowered presenting my own formulas similarly. Many thanks the thought.

I had been tweaking the main mixture create it for the taste of my loved ones. I can say that it was an incredible outcome. They prized the flavor, the overall look and enjoyed getting a treat such as this in the middle of a lively workweek. They basically wanted even more, a lot more. Thus next time I am not going to commit the same miscalculation. I am likely to twin the amount .

This recipe is based on the quiche lorraine recipe from SunCakeMom

Crust:

Put flour, butter, egg, salt and the water medium size bowl.

Work the butter and egg into the flour until comes together by hand. A lot depends on the moisture content of the flour. If the dough is too dry and flaky, pour a little bit of more water over the mixture. If it still sticks to the bowl or onto our hands after ten minutes of kneading then add a bit of more flour to it.

On a lightly floured surface, roll the dough into a circle shape, the size of our baking tray.

Place dough onto the tray, fit or tweak it if needed.

Put a heavy round object on top of the dough to keep the crust down or use pie-weights if available.

Place it in the pre-heated oven for 15 minutes until the crust hardens then remove the weight.

Poke the dough with a fork.

Put it back into the oven for another 10-15 minutes until slight golden brown spots starts to emerge at the sides.

When it is done take tray out. Meanwhile the crust is baking, prepare the filling.

Filling:

Dice or slice the bacon, pancetta or lardon.

On medium heat render out the fat for about 10 minutes. Move the pieces around to avoid burning down and uneven browning.

We are going to use the rendered out fat to caramelize the onions. Add the onions and saute it on high heat for about 5 -10 minutes.

When it gets a glassy / translucent color lower the heat to medium low and cook it for about 15 – 20 minutes.

Add garlic and scallion then cook it until the garlic gets fragrant for about 2 – 5 minutes.

Beat eggs then mix in the cream and milk. If we run out of milk or cream just substitute one with the other.

Mix in the bacon, onion and scallion then add the cheese.

Pour filling into the pre-baked pie crust.

Depending on the oven and how long we pre-baked the pie crust we may need to apply a crust protector which can be made from tin foil or purchased online.

Place the quiche into a 350°F / 180°C oven and bake it for 20-30 minutes. Don’t forget to take the crust protector off to get a lovely golden brown color. Check if the eggs set by making a little cut somewhere.