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 most recently have some time, I had been surfing on the web last week. On the lookout for fresh, intriguing ideas, inspirational recipes that I’ve never tried before, to astonish my loved ones with. Hunting for a long time but could not find too many interesting things. Just before I thought to give up on it, I came across this delicious and easy treat simply by chance. The dessert seemed so yummy on its pic, that called for quick actions.
It absolutely was not difficult to imagine the way it’s created, how it tastes and just how much my hubby will want it. Mind you, it is extremely simple to keep happy the guy in terms of cakes. Yes, I am a blessed one. Or maybe he is.Anyways, I got into the site: Suncakemom and followed the detailed instuctions which were coupled with wonderful photos of the procedure. It really makes life much easier. I could imagine that it is a bit of a effort to shoot pics in the midst of baking in the kitchen as you typically have sticky hands thus i highly appreciate the time and energy she placed in to make this blogpost and recipe conveniently implemented.
That being said I am encouraged to present my own, personal recipes in a similar fashion. Many thanks the thought.
I was fine tuning the original mixture create it for the taste of my family. I must mention it had been a great success. They enjoyed the flavor, the thickness and enjoyed getting a treat like this during a busy week. They ultimately wanted even more, more and more. Thus next time I am not going to commit the same mistake. I am going to double the amount to get them pleased.
This recipe was made possible through SunCakeMom who provided the original quiche recipe recipe.
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.
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.