Bacon and Onion Marmalade Quiche
Quich are popular all over the world. Even back in chef school at Warwick Chef School, I fell in love with the French cooking. At all my jobs during my chef career I made quiche somewhere - for some occasion. I cannot recall working somewhere and not be making a quiche. You can be so creative with quiche and quiche is a wonderful way to work out ingredients which could soon expire. You can add in smoked chicken, smoked salmon, spinach, sun-dried tomatoes, mushrooms, onion marmalade, cooked butternut, biltong shavings, the list goes on and on.
Serves: 6 Prep time: 30 Minutes Cook time: 30 Minutes Ready in: 60 Minutes
Nutrition: Calories 225.8 Carbs: 11.4g Protein: 10.3g Fat: 15.2g
QUICHE PASTRY 250 g flour 15 ml icing sugar 1 pinch of salt 150 g butter 1 egg yolk 60 ml cold water QUICHE FILLING 250 g bacon, chopped 4-6 Tablespoons onion marmalade feta cheese, crumbed 3 Tablespoons chopped parsley EGG CUSTARD 250 ml cream 250 ml milk 4 eggs salt and pepper to taste TOPPING125 g Cheddar cheese - OPTIONAL
1QUICHE PASTRY:Sift the flour, icing sugar and salt together.
2Rub in the butter until mixture resembles fine crumbs.
3Mix the egg yolk with the water and add to the flour mixture.
4Form a dough and lit it rest in the fridge for at least half hour to an hour.
5Roll out, spray quiche tins and line.
6Let the lined quiche tins get hard in the freezer(30 minutes)and blind bake the tins for 12-15 minutes on 180° Celsius.
7FILLING:Heat the bacon in a frying pan over medium heat until all the fat cooked out and the bacon are crispy and cookedEGG CUSTARD: Whisk all the ingredients together and season well.
8ASSEMBLING: Add the filling - the bacon, onion marmalade and chopped parsley in the blind baked tins.
9Crumble feta cheese over(how much is entirely up to you, as it is a salty cheese to keep in mind) followed by the egg custard.
10Top with the Cheddar cheese - OPTIONAL and the chopped parsley. Bake for 15-22 minutes until quiches are baked and the egg are set.
11FOR 1 LARGE QUICHE: Bake longer - about 1 hour and up until the quiche is set and cooked.
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