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 a little time, I was surfing on the web last week. On the lookout for fresh, fascinating thoughts, inspiring dishes that I have never tried before, to amaze my family with. Hunting for quite some time yet couldn’t come across lots of interesting things. Just before I thought to give up on it, I found this fabulous and simple treat simply by chance. It seemed so mouth-watering on its photo, that required prompt actions.
It had been simple enough to imagine just how it’s created, its taste and how much boyfriend will want it. Actually, it is quite simple to delight him in terms of treats. Anyways, I got into the website: Suncakemom and used the step by step instuctions which were coupled with impressive images of the method. It just makes life faster and easier. I could imagine that it’s a bit of a inconvenience to take photographs in the middle of cooking in the kitchen as you may typically have gross hands so that i sincerely appreciate the time and effort she devote to make this blogpost and recipe easily followed.
With that said I’m empowered presenting my very own dishes similarly. Thanks for the concept.
I had been fine tuning the main formula to make it for the taste of my loved ones. I have to say it had been an awesome outcome. They enjoyed the flavour, the overall look and enjoyed having a sweet like this during a hectic workweek. They basically asked for lots more, more and more. Hence next time I’m not going to commit the same miscalculation. I’m going to twin the amount .
This post is based on 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.
