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 lately have some time, I had been searching on the web yesterday. Looking for fresh, interesting thoughts, inspiring dishes that I have never tested before, to delight my family with. Hunting for a while but couldn’t find lots of interesting things. Just before I wanted to give up on it, I stumbled on this scrumptious and easy treat by accident on Suncakemom. The dessert looked so yummy on its photo, it called for quick action.
It was not so difficult to imagine the way it’s created, how it tastes and how much boyfriend will enjoy it. Actually, it is rather simple to impress the man when it comes to cakes. Yes, I’m a blessed one. Or possibly he is.Anyways, I went to the webpage and followed the step-by-step instuctions that had been accompanied by superb pics of the process. It really makes life much simpler. I can suppose it is a bit of a hassle to take photographs in the midst of cooking in the kitchen as you most often have gross hands so I seriously appreciate the time and effort she put in to build this post .
Having said that I’m empowered to present my personal recipe similarly. Thanks for the concept.
I had been fine tuning the main recipe create it for the taste of my loved ones. I can say it turned out an incredible success. They loved the flavor, the structure and loved getting a treat such as this in the midst of a lively workweek. They ultimately asked for even more, a lot more. Hence the next time I am not going to commit the same mistake. I’m gonna twin the volume to make them happy.
Original quiche lorraine recipe invented by Suncakemom.
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.