For rich flavor and luxurious simplicity. Skip this spicy bacon, egg, and cheese dish. There is a wonderful and unusual pastry that pairs perfectly with the bacon filling. Rich cheddar cheese, serrano peppers, eggs and whipped cream
Quiche Bacon, Egg and Cheese with Serrano Peppers
This classic French version is so good that it will erase all your negative thoughts about meringues forever.
I mention that because of the so-called quiche that I have encountered in the past. They are not good at imitating the real thing. with sadness The pastry dough is soggy and the filling doesn’t taste like anything.
Often served at picnics These impostors will crumble in your hand and (fortunately) land on the lawn and are considered inedible.
This is nothing like it. It’s a custard tart you’re proud of and hope you’ll enjoy making over and over again.
The great taste is the result of carefully selected cheeses and bacon.
to create a distinctive flavor to complement your quiche. Careful selection of cheese and bacon is certainly worth it.
Your choice is important because the eggs and cream in the filling combine well with the other flavors. So to make up for the fact that they are very effective at softening and rounding their ingredients. You need really strong cheese and good bacon.
I use 18 month old cheddar cheese which is rich and crisp. and bacon (belly) fat, without veins, the flesh is dark pink. and has a strong smoky smell
Bacon, egg and cheese quiche with chickpea flour
The secret to cake dough that stands out? It is made with chickpea flour.
This is a firm pastry that’s easy to make and doesn’t require you to roll.
It’s a simple ingredient. chickpea flour, butter, water and salt. You simply press it into place in a fairly shallow round baking dish.
This is probably the fastest and easiest cake I’ve ever made. But its texture makes it the perfect base for your quiche. It’s a dense pastry. therefore not absorbed naturally. That means you won’t get soggy on your quiche. That’s the first big bonus.
The second bonus is that this pastry forms a nice crust around the sharp edges. But it doesn’t break as soon as you touch it.
And then there’s the taste of it. The combination of chickpea flour and butter gives this snack a rich, rich flavor that goes well with the large, flavorful filling.
There’s also a trick to keep the pastries from getting soggy. Spread egg whites on top. Then bake the dessert in the dish for five minutes. This will create a slight frosting on the surface of the pastry before you add the filling and finish baking your quiche.
I baked mine until the edges of the exposed crust turned dark golden. Then I let it cool to a little above room temperature before serving. The piece didn’t break and crumble when I cut it. And dark baking makes the edges of the dessert crispy and cute. and add to its buttery taste
Like baked goods, Serrano peppers make a big difference.
Sliced fresh green Serrano peppers bring a light, bright flavor to our quiche. Their heat is clearly there. But it doesn’t overwhelm and doesn’t take away the depth of the other flavors.
In fact, Serranos had the opposite effect. Emphasize the richness of cream and eggs. and emphasize the contrasting flavors of cheese and bacon
Currently, there are some people who believe that making a cake must follow strict rules. They might be a little shocked to have chili in it. But in our custard tart, the highlight is the harmony between the distinctive flavors of all kinds of fillings.
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Quiche bacon, egg and cheese with Serrano peppers
Classic delicious taste with chili sauce.
15 minutes prep time
Cooking time 40 minutes
Total time 55 minutes
Serve 8 servings
Calories 551 kcal
For Chickpea Crust – to fit a 9″ pie plate
- 8 ounces chickpea flour
- 5 tablespoons cold, full-fat butter, cut into 1/3-inch cubes
- 1 teaspoon of butter to spread the inside of the cake plate before adding the pastry
- 5 tbsp. I’m cold water
- 1 teaspoon sea salt
- 2 Serrano peppers, cut into 1/8-inch strips, seeded and left whole
- 8 ounces grated cheddar cheese
- 5 ounces crispy smoked bacon, cut into ¼ inch dice The fat-to-bacon fat-to-bacon ratio I use is about 50/50, which is great because that fat has a lot of great flavor. great.
- 4 extra large eggs, beaten, leaving 1 egg white – this is important because you only need 1 egg white to coat the pastry before baking.
- 1 cup of heavy cream
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
make pastry dough
Use a mixing bowl large enough to hold all the pastry ingredients.
Place the chickpea flour, salt, and diced cold butter in a bowl. Use your fingers to spread the butter into the dough. It will take a while until the butter and flour combine into a slightly crumbly mixture.
Now stir in the water and keep stirring until you get a well-mixed powder. I use a fat wooden spoon. Do this and stir until I can form a dough that rises completely from the sides of the bowl. Now you have the dough.
Cover the dough with plastic wrap and place in the refrigerator to chill for 40 minutes. This cooling process will increase the smoothness of the cake when baking. It also prevents the pastry from shrinking in your cake plate.
While the pastry is cooling You will have plenty of time to make the quiche filling and preheat the oven to 400F/200C.
pour until it’s full
Start by frying the diced bacon, so place a medium skillet over high heat and let it heat for a few minutes.
Stir in bacon and reduce heat to medium. Now you are going to fry the bacon by stirring it a few times so that most of the fat has melted. And when bacon is deep fried, it will darken. This process takes about 5 minutes at medium-high heat.
once framed Put all the bacon and fat in a mixing bowl large enough to hold the rest of the filling ingredients. Now stir in the cream, then the serrano pepper, cheese, salt and pepper. Stir the bowl. Add the beaten eggs and stir until everything is well combined.
par baked pastry dough
Brush the inside of the cake plate with 1 teaspoon of butter. I use my fingers to make sure to spread a thin layer of butter on the plate. This will keep the cake plate from sticking to the plate while baking.
Now, use your fingers to press the cooled dough into the cake plate into a layer about 1/3 inch thick. You want the scones to reach the top sides of your plate. Be a little careful so you get pretty flat layered pastries that are full of plates.
Once you are satisfied with that floor. Brush the entire surface with the egg whites that you set aside. I probably used about 2/3 of the white part and stirred the rest into the filling mixture.
When your oven reaches 400F /200C, bake the remaining rim for 5 minutes, then remove the plate from the oven. Egg whites will increase the oily whiteness. Candy surface glaze – that’s a big deal.
The pastry may be slightly raised, so gently push the cake down so that it is close to the base of the cake plate.
Set your oven to 400F/200C because now you’re ready to stuff and bake your quiche.
Fill, bake and serve your quiche.
Stir one last time and pour in the baked dough.
Return the filled quiche to the oven and bake at 400F/200C for 35 minutes. Remove the quiche and let it cool.
The filling will not completely solidify after 35 minutes of baking, but will continue to do so as the cake cools down.
When your quiche has cooled slightly to room temperature, it’s ready to serve
Calories: 551kcal Carbohydrates: 19g Protein: 19g Fat: 44g Saturated Fat: 24g Polyunsaturated Fat: 4g Monounsaturated Fat: 12g Trans Fat: 1g Cholesterol: 192mg Sodium: 1006mg Potassium: 380mg Fiber: 3g Sugar: 5g Vitamin A: 1327IU Vitamin C: 1mg
Categories: Food & Drinks
Source: INN NEW YORK CITY