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 browsing on the internet the other day. Trying to get fresh, intriguing ideas, inspiring recipes that I’ve never tasted before, to delight my family with. Looking for a long time yet couldn’t find lots of interesting things. Right before I thought to give up on it, I ran across this delicious and easy dessert simply by chance on Suncakemom. It seemed so delightful on its snapshot, that called for quick actions.

It had been easy to imagine how it’s created, its taste and just how much my husband is going to want it. Mind you, it is quite easy to impress him in terms of desserts. Anyways, I visited the page and simply used the step by step instuctions that have been coupled with superb pictures of the task. It just makes life faster and easier. I can suppose it’s a bit of a inconvenience to shoot photos in the middle of baking in the kitchen as you most often have sticky hands thus i genuinely appreciate the hard work she put in for making this blogpost .

With that said I’m empowered to present my own dishes in a similar way. Appreciate your the thought.

I had been tweaking the initial formula create it for the taste of my loved ones. Need to tell you it had been an incredible success. They prized the flavor, the structure and enjoyed having a delicacy like this during a stressful workweek. They basically wanted more, a lot more. Hence next time I am not going to commit the same miscalculation. I am gonna double the volume to keep them delighted.

This recipe is based on the quiche recipe recipe from 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.