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.
Ingredients
Crust
- 1⅔ cup / 200g Flour
- 7 tablespoon / 100g Butter room temperature
- 1 Egg
- ¼ cup / 50ml Water
- ½ teaspoon salt
Filling
- 5oz / 150g Bacon or Pancetta or Lardon
- 1 head / 200g Onion (finely diced)
- 1 clove Garlic (crushed)
- ½ cup / 30g Cheddar (shredded)
- ¼ cup / 20g Scallion
- ½ cup / 120ml Milk
- ½ cup / 120ml Cream
- 4 Eggs
Kitchen utensils
- Ø10½” / Ø26cm Baking tray
How to make Quiche
Crust
- Put flour, butter, egg, salt and the water medium size bowl.
- Work the butter and egg into the flour until it 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 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.
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. 
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.
Enjoy!
There is more Quiche where this one came from! Try them out all!
Quiche Recipe
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.
Equipment
- Ø10½” / Ø26cm Baking tray
Ingredients
Crust:
- 1⅔ cup / 200g Flour
- 7 tablespoon / 100g Butter room temperature
- 1 Egg
- ¼ cup / 50ml Water
- ½ teaspoon salt
Filling:
- 5 oz / 150g Bacon or Pancetta or Lardon
- 1 head / 200g Onion finely diced
- 1 clove Garlic crushed
- ½ cup / 30g Cheddar shredded
- ¼ cup / 20g Scallion
- ½ cup / 120ml Milk
- ½ cup / 120ml Cream
- 4 Eggs
Instructions
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.
Notes
Enjoy!
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