Cooking Instructions
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Step 1
Cut the
Sourdough Bread (1)
top off, keeping the base about 5 cm high.
Step 2
Slowly pick the inside of the bread out, avoid breaking the shell.
Step 3
Pre-bake the shell at 165 degrees C (330 degrees F) for 10 minutes.
Step 4
Set aside the pre-bake shell.
Step 5
Preheat oven to 155 degrees C (310 degrees F) using the Electrolux Steam function.
Step 6
Separate
Eggs (2)
Yolks and set aside.
Step 7
Place
Large Eggs (3)
, Egg (2 N/A),
Thickened Cream (2 cups)
,
Salt (1 Tbsp)
, and
Freshly Ground Black Pepper (3/4 tsp)
in a large bowl. Whisk until combined.
Step 8
Pass the mix through a fine strainer.
Step 9
If using bacon, caramelise the
Bacon (2.5 oz)
in a frying pan and then cool slightly.
Step 10
Add the cold caramelised bacon,
Gruyère Cheese (1/3 cup)
and
Fresh Chives (1/3 cup)
to the quiche mix.
Step 11
Season with salt and pepper. Mix well and pour into the sourdough bread shell.
Step 12
Bake the quiche for 40 minutes or until set.
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