Healthy eggs and bacon breakfast recipe
Everyone loves bacon and cheese combination in the morning, I make very often and every time my family is happy. It’s a great idea for breakfast but you can serve it for lunch or brunch. This quiche is always gone immediately when you have it.
You can make everything easier by refrigerating the crust and placing it on a kitchen table for 15 minutes before using it. You just can’t go wrong with this recipe.
Healthy eggs and bacon breakfast recipe
This delicious quiche comes together really quickly and always tastes amazing. Try this tasty meal with bacon and shallots and you won't need anything else for breakfast. Serve it with your favorite vegetables or fruits to surprise your family with new food combinations. If you like quiche, you will love this quick and easy recipe.
Prepare the dough:
- 4 ml salt
- 15 ml sugar
- 310 ml all-purpose flour
- 65 ml cold butter
- 80 ml ice water
- 45 ml veggie shortening
Prepare the filling:
- 7 bacon slices, cut into small pieces
- 1 clove garlic
- 70 ml chopped shallots
- 125 ml Gruyere cheese
- 2 egg yolks
- 30 ml parsley
- 2 eggs
- 8 black peppers
- 250 ml milk
- 250 ml cream
- 10 ml nutmeg
- 4 ml cayenne pepper
Prepare the homemade dough. Take a food processor, mix the flour, sugar and salt. Add the butter into the mixture with equal portions. Add the shortening and mix again. The mixture should get an even color and look like cornmeal. The butter clumps shouldn't be seen anymore. You can use your hands to melt the butter. Transfer the mixture into a clean bowl.
Sprinkler water over the mixture, and carefully fold the dough. Gently press the dough down until several layers of dough stick together. Add a little bit more water if the mixture doesn't stick well. If it's warm in your kitchen, you should work quicker or the butter will be too soft, which isn't good for this recipe. Shape it into a ball and make it flat with a glass or a disk. Dust with flour and wrap in a plastic wrap. Put in a fridge for 30 minutes. It can sit in a fridge for 2 days.
When dough is ready, take it out of the fridge and let it warm up on a kitchen table for 10 minutes. If you kept the dough in a fridge for a day or longer, you will to wait longer. You can taste the dough by gently squeezing it. It should be done without pressure. Roll the dough on a floured table into a circle less than half an inch thick.
Transfer the dough on a pan. You can easily do it by folding the dough, placing it in the center of the pan and unfolding it. Press with one hand into the corners while holding the edges with the other hand.
Trim the edges. Tuck the dough underneath itself so the dough will go beyond the pan by a quarter of an inch. You can create any shape you like. Put a pan in a fridge for 40 minutes and then freeze for 15 more minutes.
Finally, heat the oven to 375F and place a rack in the middle. Put aluminum foul in the dough shell and carefully distribute the dough over the foil. Bake until the dough dries, it usually takes around 15 minutes.
Remove the foil and weights, continue baking for 5 minutes. The dough should become golden. If you like more crust, you should continue baking for 15 more minutes. The bottom of the crust will be set up so that it doesn't turn soggy during the next steps. The bottom shouldn't rise up.
The final step is to prepare the filling. Heat the over to 375F. Take a skilled, fry the bacon. It should become brown and crispy. Take a spoon, place the bacon on a paper towel to remove extra grease. Sauté shallots with bacon fat in the same skillet until they become soft and golden. It takes 4-6 minutes. Add garlic and fry until brown. Take a clean bowl and put the mixture inside.
Take another bowl, whisk other ingredients together except the cheese. Put the mixture on the bottom of the dough. Put it in the oven and pour the mixture into the dough. Bake until it turns brown, which usually takes around 30 minutes. Take the quiche out, let it cool for 10 minutes and serve warm.