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