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 was looking on the web last week. Looking for new, challenging thoughts, inspirational dishes that I have never tasted before, to astonish my family with. Looking for a long time yet could not find lots of interesting stuff. Just before I thought to give up on it, I found this delicious and easy dessert simply by chance. It looked so tempting
on its pic, it required rapid actions.
It was easy to imagine just how it is created, its taste and how much boyfriend is going to enjoy it. Mind you, it is quite easy to keep happy the guy when it comes to treats. Yes, I am a blessed one. Or possibly he is.Anyway, I got into the website: Suncakemom and simply followed the step-by-step instuctions that were combined with great images of the process. It really makes life less difficult. I can suppose it is a bit of a effort to shoot snap shots down the middle of cooking in the kitchen because you will often have gross hands thus i genuinely appreciate the commitment she put in for making this blogpost and recipe easily implemented.
That being said I’m empowered to present my very own formulas in the same way. Appreciate your the concept.
I was fine tuning the initial mixture to make it for the taste of my family. I must mention it had been a terrific outcome. They enjoyed the flavour, the overall look and enjoyed having a sweet such as this in the midst of a hectic week. They ultimately wanted more, a lot more. Hence the next time I’m not going to commit the same miscalculation. I am likely to multiply the quantity .
You can find the original quiche recipe recipe and more 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.