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 a little time, I was surfing on the internet the other day. On the lookout for fresh, fascinating ideas, inspiring dishes that I have never tested before, to amaze my loved ones with. Searching for a while unfortunately could not find lots of interesting stuff. Just before I thought to give up on it, I came across this delightful and simple dessert by luck over Suncakemom. It looked so scrumptious on its photos, that called for fast action.
It absolutely was not so difficult to imagine the way it’s created, how it tastes and just how much boyfriend will probably love it. Mind you, it is very easy to delight him in terms of desserts. Yes, I am a blessed one. Or maybe he is.Anyway, I got into the website and used the precise instuctions that had been combined with superb photographs of the method. It really makes life much simpler. I can suppose it’s a slight inconvenience to take pics in the middle of cooking in the kitchen as you may typically have sticky hands and so i seriously appreciate the time and effort she put in to make this post .
With that said I am encouraged to present my own recipes in a similar way. Many thanks for the idea.
I had been tweaking the main formula create it for the taste of my loved ones. I can say it turned out an incredible outcome. They prized the taste, the structure and enjoyed getting a sweet such as this in the middle of a hectic week. They basically requested lots more, more and more. Hence the next time I’m not going to make the same mistake. I’m going to twin the volume to get them delighted.
You can find the original quiche Lorraine 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.