Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, dried tomatoes and cheddar cheese quiche. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Make an easy and delicious goat cheese spinach & sun-dried tomato quiche for breakfast or brunch using fresh spinach and flavor-packed ingredients! If using fresh, cook it down with a little olive oil and garlic before using. We also have sun-dried tomatoes and we'll load that filling up with goat cheese.
Dried Tomatoes and Cheddar Cheese Quiche is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Dried Tomatoes and Cheddar Cheese Quiche is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have dried tomatoes and cheddar cheese quiche using 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Dried Tomatoes and Cheddar Cheese Quiche:
- Prepare Pie crust (for a 15 cm and a 9 cm pie or for a 18 cm pie)
- Prepare 10 grams Almond flour
- Make ready 115 grams Cake flour
- Prepare 62 grams Shortening
- Get 1 pinch Salt
- Take 25 grams Egg
- Make ready 20 grams Water
- Make ready Egg Mixture
- Take 70 grams Double cream
- Take 2 Eggs (large)
- Get 1 dash each Salt and pepper
- Make ready 1 dash Spices of your choice
- Take For the filling:
- Prepare 1/2 Onion (sliced)
- Make ready 2 rashers Bacon (cut in half)
- Make ready 4 Dried tomatoes
- Prepare 50 grams Cheddar cheese
- Take 1 dash Parsley
Tomatoes, basil, and zucchini play well together as a matter of principle, and they work beautifully in this quiche. Every bite is a taste of summer. Whisk in the dried herbs de Provence, the fresh sliced basil leaves, chopped parsley, salt, and pepper. Stir in the grated Parmesan cheese and the grated.
Instructions to make Dried Tomatoes and Cheddar Cheese Quiche:
- Blend the chilled cake flour and shortening in a food processor. Feel the mixture with your hand, and blend until there is no shortening lump and it has become fine dry crumbs.
- Add the egg and water, and blend in the food processor until the mixture come together into 1 or 2 big lumps. Don't over-knead it.
- Put the dough into a plastic bag, and roll it out to an even thickness, and into a circle that suits your pie dish. Transfer to the fridge to let it harden.
- When the crust hardens, line the pie dish with it, and cut off the excess dough on the edges using scissors, and shape the edges nicely. Make a small pie with the offcuts of the dough.
- Blind-bake the pie crust for 10 minutes at 200℃. If you place some nuts on the crust as baking stones to prevent the crust from puffing up, you can roast the nuts at the same time, so you will be killing two birds with one stone.
- Blind-bake the crust until it's light brown. Combine the egg mixture ingredients, and season with salt, pepper and spices rather generously.
- Saute the onion, bacon, and rehydrated dried tomatoes, and season with salt and pepper. Put them in the crust, add a little egg mixture, and bake for 15 minutes at 180℃.
- Pour in the rest of the egg mixture, add the cheese on top, and bake for a further 25 minutes at 180℃. Sprinkle with chopped parsley, and bake for a little to finish.
Looking for quiche recipes, pastry recipes, cheese and tomato quiche recipes, vegetarian recipes or easy recipes? Pesto and chives give this classic Cheddar cheese and tomato quiche extra flavour, but it's still simple enough to appeal to the kids. A Greek style quiche, stuffed with artichokes, olives, and sun-dried tomatoes, where each bite is more tempting than the last. Thanks to the intense concentration of the sun-dried tomatoes and the wonderfully salty olives, "The Greek" is chock full of flavor. Quiches, like pizzas, are very adaptable.
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