Quiche & Crust
Quiche & Crust. The quiche was originally a quiche Lorraine, but has since been transformed. Feel free to add sausage if you choose. One last thing- to avoid a spill/mess- par-bake crust.
Ingredients
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You need 1/2 cup of plain white flour
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It’s 1/4 tsp of baking powder
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You need 4 of eggs (lightly beaten)
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Prepare 2 cups of milk
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It’s 75 gram of melted butter
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Prepare 1 cup of grated cheese
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It’s 1 of small onion (chopped)
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Prepare 1 tbs of chives (chopped)
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It’s of Vegetables (eg. mushroom, broccoli)
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Prepare 440 gram of (optional) pink salmon can drained, any meat substitute
Steps
- Shift flour and baking powder into large bowl.
- Make a wall in the center & stir in combined eggs, milk and butter.
- Add salmon or other meat (i usually use chicken or smoke beef), onion, cheese, salt, pepper, chives & vegetables.
- Pour into greased 24cm (large) oven proof shallow dish.
- Cook at 180 degree C for 45mins / till set, serve either hot or cold.
Though you can certainly make a crustless quiche, too! The base of quiche filling are milk, cream, and eggs. The add-ins vary and can include meats, seafood, cheese, spices, and vegetables. One of the more popular quiche recipes is Quiche Lorraine, which combines bacon and cheese. Simplify breakfast with this beautiful bacon and cheese quiche.
