Saturday, October 23, 2010

Saturday Breakfast - Bacon, Cheese and Sun-dried Tomato Quiche



I generally have no motives for anything I make.  Today was no special occasion, no one is coming over.  I just had eggs and bacon and cream that all needed to be used and I didn't really feel like making an omelet.  So, quiche it is.




The great thing about this quiche is that it looks and tastes like you put some actual effort into it.  This is super easy and you can use pretty much whatever is hanging out in your fridge to fill it up. Crust included, you can have it thrown together in ten minutes.  Forty-five minutes in the oven and breakfast is served. 




It cuts beautifully and has a nice flaky crust.  An excellent breakfast with nothing more than a cup of coffee.  This would be great for lunch as well, serve it with fresh fruit or a strawberry and spinach salad.



Olive Oil Crust recipe adapted from All Recipes

1 1/2 Cups Flour
1/2 Cup Olive Oil
1/4 Cup Cold Water
1/2 teaspoon Salt

Combine everything together until it forms a dough.  Press evenly into your pie plate.  Pre bake 5 minutes if desired.  400F/200C.




Bacon, Cheese and Sun-Dried Tomato Quiche

5 eggs
1 Cup Heavy Cream (you can use half and half or any type of milk)
2 Heaping Tablespoons Sun Dried Tomato Pesto
1 large Shallot, diced
1 Cup Cheese, shredded
6 slices Bacon, crumbled
salt and pepper to taste


Cook the bacon however you wish.  I nuked mine in the microwave for 6 minutes.  Cool and crumble.

Combine shredded cheese, shallot, crumbled bacon.  Layer this on the bottom of the pie.

Combine eggs, cream, pesto, salt and pepper.  Whisk until well combined and pour over cheese mixture.

Bake at 400F/200C for 15 minutes.  Reduce heat to 350F/175C and bake an additional 30 minutes.  Cut and serve.





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