Description
This quiche recipe has a tender textured crust filled with sauteed vegetables and crispy fried bacon.
Ingredients
Units
Scale
Filling
- homemade pie crust pastry (quiche)
- 1 onion (diced)
- 2 small cloves fresh garlic (sliced)
- 2 tbsps olive oil
- 200 grams bacon (pieces or chopped)
Custard/Egg Mixture
- 4 eggs
- 350 ml heavy whipping cream
- pinch salt and pepper
- 1 cup Parmigiano-Reggiano (Parmesan & Mature Cheddar, half & half)
Sauteed Veg
- 1 red onion sliced
- 1 cup mixed peppers
PIE CRUST
- 315 grams flour
- 1 tsp salt
- 15 grams cold unsalted butter
- 1/2 cup ice water
Instructions
- Preheat the oven to 180 C.
- Time To Prep:Dice the the onionSlice the garlicDice the baconGrate the cheese
- Heat a skillet over medium to high heat and add the oil.Once the oil has heated, add the garlic and saute for a few seconds. Add the onion and cook till shimmering. Add the chopped bacon, cook till lightly brown, about a minute. Remove the bacon, garlic & onion from the pan and set aside in a bowl.
- Same pan, add the red onion (and a bit more oil if needed) to fry the red onion. Once they start shimmering in color add the peppers and continue cooking on medium heat for about 3 to 4 minutes.
- Crack the eggs into a bowl and the salt and pepper seasoning Pour in the cream, mix well together. Add the cheese, mix.
- Start by adding a little of the veggie mix to the base of the crust.Pour the 'custard' (cream and egg mix) into the skillet with the remaining veggies and once it's all combined pour it all into the crust. Top with grated cheese and bake for 30 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: brunch, quiche