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.

As I recently have some time, I had been looking on the web yesterday. In need of new, intriguing ideas, inspirational dishes that I’ve never used before, to delight my loved ones with. Looking for quite some time unfortunately couldn’t discover any interesting things. Right before I thought to give up on it, I came upon this delightful and simple dessert simply by chance. The dessert looked so delicious on its photos, it required urgent actions.

It was simple enough to imagine how it is created, how it tastes and just how much my husband will probably love it. Mind you, it is rather easy to impress the man in terms of puddings. Yes, I’m a blessed one. Or possibly he is.Anyhow, I went to the website: Suncakemom and used the step by step instuctions that had been coupled with great pictures of the method. It really makes life less difficult. I could imagine that it’s a slight inconvenience to take photographs in the midst of baking in the kitchen as you normally have sticky hands so that i highly appreciate the commitment she devote to make this blogpost .

With that in mind I am empowered presenting my own, personal recipe similarly. Appreciate your the concept.

I was tweaking the main mixture create it for the taste of my family. I must say it turned out a great success. They prized the taste, the overall look and loved having a treat like this during a lively week. They quite simply asked for lots more, many more. Thus the next occasion I am not going to make the same mistake. I’m going to double the quantity .

The origanal Quiche recipe recipe is from 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.