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 was browsing on the internet the other day. On the lookout for new, fascinating ideas, inspiring meals that I’ve never used before, to amaze my family with. Looking for quite some time yet couldn’t discover lots of interesting stuff. Just before I thought to give up on it, I came upon this scrumptious and easy dessert simply by chance. The dessert looked so delightful on its photos, it required urgent action.
It absolutely was not so difficult to imagine the way it’s made, its taste and how much boyfriend will want it. Mind you, it is extremely simple to please the guy in terms of desserts. Anyhow, I got into the webpage: Suncakemom and simply followed the comprehensive instuctions that had been coupled with great images of the process. It just makes life faster and easier. I could suppose it is a slight inconvenience to take snap shots in the midst of cooking in the kitchen because you usually have gross hands so that i seriously appreciate the effort and time she put in for making this blogpost .
That being said I am inspired to present my own, personal recipe similarly. Many thanks the thought.
I had been fine tuning the initial mixture to make it for the taste of my family. I have to tell you it was a great outcome. They enjoyed the flavour, the overall look and enjoyed having a treat like this during a lively week. They ultimately demanded more, many more. Hence next time I’m not going to make the same mistake. I am likely to multiply the quantity .
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.