Denne alsidige skål går fra brunchbuffet til middagsbordet i et øjeblik og er fantastisk med en grøn grøn salat. Flaky skorpe og custard påfyldning gør det til et perfekt køretøj til en række mix-ins.
Bagning af skorpe før tilsætning af påfyldningen, kendt som blindbagning, sikrer, at den ikke får soggy. Vores favorit pie dej opskrift er Basic Pie Crust.
Kilde: Hverdagsmad, december 2011
Samlet tid
Forbered
portioner
ingredienser
Kørselsvejledning
Cooks Notes
Til opbevaring, køles afkølet quiche, tæt dækket, op til 3 dage. For at opvarme quiche, dække med folie og placere i en 325 graders ovn indtil opvarmet, cirka 15 minutter.
This versatile dish goes from brunch buffet to dinner table in an instant and is fantastic with a green salad. Flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins. Baking the crust before adding the filling, known as blind baking, ensures that it doesnt get soggy. Our favorite pie crust recipe is Basic Pie Crust. This recipe calls for a homemade or store-bought single crust pastry, butter, onions, eggs, heavy cream, bacon, and Gruyere cheese. The crust is blind baked for 20 minutes, while the onions are sautéed in butter until golden. The eggs and cream are whisked together, and then combined with the onions, bacon, and cheese. The mixture is poured into the crust and baked until the center of the quiche is just set, about 40 to 45 minutes. The quiche can be served hot or at room temperature and can be stored in the refrigerator for up to three days. To reheat, cover with foil and place in a 325-degree oven until heated through, about 15 minutes.
26.04.2023 @ 20:12
This versatile dish goes from brunch buffet to dinner table in an instant and is fantastic with a green salad. Flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins. Baking the crust before adding the filling, known as blind baking, ensures that it doesnt get soggy. Our favorite pie crust recipe is Basic Pie Crust. This recipe calls for a homemade or store-bought single crust pastry, butter, onions, eggs, heavy cream, bacon, and Gruyere cheese. The crust is blind baked for 20 minutes, while the onions are sautéed in butter until golden. The eggs and cream are whisked together, and then combined with the onions, bacon, and cheese. The mixture is poured into the crust and baked until the center of the quiche is just set, about 40 to 45 minutes. The quiche can be served hot or at room temperature and can be stored in the refrigerator for up to three days. To reheat, cover with foil and place in a 325-degree oven until heated through, about 15 minutes.