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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 lately have a little time, I had been searching on the web the other day. Trying to get fresh, intriguing thoughts, inspirational meals that We have never tried before, to delight my family with. Looking for a while but could not come across too many interesting stuff. Right before I wanted to give up on it, I came upon this yummy and simple dessert by luck at Suncakemom. The dessert seemed so yummy on its photo, it called for fast action.

It absolutely was not difficult to imagine the way it’s made, how it tastes and how much boyfriend might enjoy it. Actually, it is rather simple to impress the man when it comes to treats. Yes, I am a blessed one. Or maybe he is.Anyways, I got into the site and then used the precise instuctions that were combined with impressive snap shots of the process. It just makes life quite easy. I can imagine that it is a bit of a inconvenience to take photos in the midst of cooking in the kitchen because you normally have gross hands so that i highly appreciate the time and energy she placed in to make this blogpost .

With that in mind I’m inspired to present my personal dishes in a similar fashion. Thanks for the concept.

I had been fine tuning the original recipe to make it for the taste of my family. Need to say it had been a terrific success. They enjoyed the flavour, the structure and loved having a sweet like this in the middle of a lively week. They ultimately asked for more, a lot more. Hence the next time I’m not going to make the same miscalculation. I’m going to twin the amount .

If you liked this quiche lorraine recipe you may find more like this at 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.

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