Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, fusion quiche / flan #mycookbook. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
The main difference between Quiche and Flan is that the Quiche is a savoury open pastry tart with a filling of egg, dairy and other ingredients and Flan is a open pie. Pate Brisee blind baked and filled with Manchego, grilled green back bacon, cream and eggs. Do not confuse a classic cheese and onion flan with a quiche.
Fusion Quiche / Flan #MyCookbook is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Fusion Quiche / Flan #MyCookbook is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook fusion quiche / flan #mycookbook using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Fusion Quiche / Flan #MyCookbook:
- Make ready 250 g Plain Flour, sifted
- Make ready Egg, beaten
- Take 170 g Butter, at room temp
- Make ready 1 tsp salt, 1 pinch sugar
- Take 1 tbsp Milk, approx
- Prepare 150-200 g Manchego, grated
- Take 3 rasher unsmoked back bacon, Bacon, grilled or dry fried and cut into thin strips
- Prepare 300 ml Double Cream
- Take 3 eggs yolks and one egg, beaten
Versions of the quiche now exist with vegetables and fusion recipes have allowed for any fillings from smoked salmon to ground beef. Originally made from bread dough, it has since evolved into a short-crust or puff pastry crust. Quiche is a savory dish that consists of a creamy, flan-like custard baked in a pie crust. It's great for breakfast, brunch, lunch, or as a light dinner.
Instructions to make Fusion Quiche / Flan #MyCookbook:
- Put the flour, salt, sugar, butter and egg into a processor (don’t tell!). Pulse until loosely combined.
- Add 1/2 tbsp milk to bring together into a ball. Add not milk if dry.
- Place the pastry, brought together into a ball in cling film into the fridge to rest for at least 30mins.
- One rested roll out to line a flan case. Lift using the rolling pin. Use a piece of pastry to press the pastry into the edges of the tin. Leave some pastry overlapping the edge. This will be trimmed later. Chill for 30 mins in the fridge.
- Once chilled take the pastry case in the tin and rub off the overlapping pastry with a your thumb from the inside edge to the outside edge. This will ensure not too much is trimmed.
- Line with baking paper fill with baking beans and bake blind for 15 mins at 190 fan, 200 convection.
- Lower oven to 170 fan or 180 convection. Remove paper and beans. Return to the oven for 5 mins.
- Mix together the cream and eggs.
- Put the bacon and cheese into the pastry case.
- Pour in the cream and eggs. Bake for 30 mins until lightly browned with a slight wobble.
The secret of avoiding a burnt quiche crust on a quiche is to protect the crust. A pie crust shield or aluminum folded around the edges of the pie is usually necessary to protect the protruding edges of the crust of the quiche. Quiche never is, usually containing savory ingredients such as mushrooms, spinach, bacon, cheese, etc. And quiche has a traditional pie crust. Pie can have a custard filling, meaning it is filled mainly with something made from eggs, but it differs from flan and quiche in that it need not contain eggs.
So that’s going to wrap it up for this special food fusion quiche / flan #mycookbook recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
