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 currently have some time, I had been browsing on the web last week. In search of new, challenging tips, inspiring dishes that We have never tried before, to delight my family with. Searching for a while yet could not find any interesting stuff. Just before I thought to give up on it, I came across this fabulous and simple dessert simply by luck on Suncakemom. It seemed so scrumptious on its snapshot, it required immediate actions.

It absolutely was easy to imagine the way it’s made, its taste and just how much my husband might love it. Mind you, it is extremely simple to delight the man in terms of treats. Anyhow, I got into the website and simply followed the simple instuctions that had been coupled with nice pictures of the method. It just makes life much easier. I can imagine that it is a slight hassle to shoot photos in the middle of baking in the kitchen as you may ordinarily have gross hands and so i pretty appreciate the commitment she devote for making this blogpost and recipe conveniently implemented.

With that in mind I am encouraged to present my own recipes similarly. Many thanks the idea.

I was tweaking the original recipe create it for the taste of my loved ones. I have to say that it was an incredible outcome. They prized the flavor, the thickness and loved having a sweet like this in the midst of a busy week. They quite simply demanded more, a lot more. Hence the next time I am not going to commit the same mistake. I am gonna twin the amount to keep them pleased.

This Quiche lorraine recipe is 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.