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 had been browsing on the internet yesterday. In need of new, exciting thoughts, inspiring meals that I have never tested before, to impress my family with. Hunting for quite some time yet could not come across too many interesting things. Just before I thought to give up on it, I came upon this delicious and simple dessert by chance. The dessert seemed so tempting
on its photo, that called for urgent actions.
It had been not so difficult to imagine just how it is made, its taste and how much my hubby might love it. Actually, it is very simple to please him when it comes to desserts. Anyway, I visited the page: Suncakemom and followed the step by step instuctions that were combined with impressive photos of the method. It really makes life much easier. I could imagine that it’s a slight hassle to take pics in the midst of baking in the kitchen as you normally have gross hands and so i really appreciate the effort and time she devote to build this post .
With that said I am encouraged presenting my own recipes in a similar way. Thanks for the idea.
I had been fine tuning the original recipe to make it for the taste of my family. I have to tell you it was a terrific outcome. They enjoyed the flavor, the thickness and loved getting a delicacy such as this in the midst of a busy workweek. They quite simply requested more, a lot more. Thus the next time I am not going to make the same miscalculation. I am likely to multiply the volume .
Thanks for SunCakeMom who made the quiche lorraine recipe a reaility
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.