I was never a huge fan of Quiche, but in my home, my family loved it. It always looked good but it just wasn’t my favorite thing to eat. My dad was the one who would make it for the family. He said he learned this recipe from grandma. Every time he would make it he would say, “the proper Quiche should be rich, custard filled, and luxurious, not similar to a dense omelet. It should consist of the perfect amount of eggs and yolk to hold things together. You must let the Quiche cool off before serving to fully enjoy the experience or it will just fall apart”. This is a family tradition on certain holidays, such as Easter, Thanksgiving, and Christmas.
Preparation Time: 20 minutes
Cook Time: 1 hour
Cool off Time: 10 minutes
Total Time: 1 hour and 30 minutes
Ingredients:
- a 9 inch unbaked pie crust
- 8 strips of turkey bacon cut into little pieces
- 3 brown eggs
- 2 egg yolks
- 1 cup of heavy cream
- 3/4 cup of milk
- 1/2 cup of chopped leeks
- 1/2 cup of chopped onions
- a teaspoon of chopped thyme
- salt
- pepper
- cayenne pepper
- shredded Mexican cheese
Direction for Breakfast Quiche
1. Preheat the oven to 425 degrees F.
2. Roll up the pie dough to fit a 9 inch pie plate.
3. Place the bottom crust in the pie plate and let it cool for at least 20 minutes before placing in the oven.
4. Line the cooled pie crust with foil and fill halfway up with dried beans, rice, or baking weights.
5. Place in the preheated oven and let it bake for 7 minutes.
6. Remove foil and weights and bake until it is golden brown or about 5 minutes.
7. Turn down the oven to 325 degrees F.
8. For about 8-10 minutes cook the bacon in a skillet over medium heat until cooked thoroughly.
9. Remove the bacon from the pan to drain the left of grease.
10. Drain some of the oil from the skillet, but leave 1-2 teaspoons of it.
11. Add the leeks, onions, salt, pepper, and cayenne pepper to the skillet.
12. Stir and cook until tender and browned or for about 5-7 minutes, then place to the side.
13. Mix eggs, egg yolks, cream, and milk together in a big bowl.
14. Add thyme when mixed well and stir to combine.
15. Sprinkle ⅓ of the onion leek mixture on the bottom of the crust.
16. Top it off with ⅓ cooked bacon and ⅓ shredded Mexican cheese.
17. Pour in half of the egg mixture.
18. Drizzle with ⅓ of the onion-leek mixture, ⅓ bacon, and ⅓ Mexican cheese.
19. Pour in remaining egg mixture and top it off with the remaining onion-leek mixture, bacon and Mexican cheese.
20. Bake the quiche in the preheated oven until it is set and brown, but with no jiggle in the center. Approximately 40-45 minutes.
21. Allow to cool a little before serving.
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