Holiday Breakfast Champ – Quiche: Make Ahead, Make Anytime | food

What makes quiche better than other holiday breakfast competitors?

First: The base of quiche is a buttery dough base that can be made ahead of time so all that’s left on Christmas morning is to beat the eggs, add the toppings, and bake.

Second: Quiche toppings can be chosen according to your preference. This time, Gabrielle used goat’s milk cheese and sautéed spinach with mushrooms and onions and garlic.

For the dough you will need:

  • 300 grams of flour,
  • 1st century salt,
  • 200 g DVARO butter,
  • 60 ml of cold water.

To fill out you will need:

  • 5 eggs,
  • 200 ml DVARO cream,
  • 1st century salt,
  • 1/2 tsp. pepper,
  • 1/3 tsp. nutmeg,
  • champignons,
  • goat milk cheese,
  • onion,
  • garlic,
  • Lettuce.

How to make quiche?

Put 300 grams of flour, 1 tbsp. percent salt Drizzle the very cold manor butter over the top. Grind everything with a food processor or by hand so that the mass resembles sand. Add a few spoonfuls of water (60ml is enough for me), turn the dough onto the worktop and press until the dough sticks together. If it doesn’t stick, add more water. Shape the dough and refrigerate for 30-120 minutes.

At this time, prepare the filling. Various cheeses, fried vegetables, meat, fish – anything you like.

Preheat the oven to 190C. Take out the dough and line a baking dish with it. Press the edges into the dish, cut off the excess dough and leave it for the cookies. Line the surface with baking paper, add baking weights or dried beans/rice/other grains to the inside of the base. Cook for 15 minutes.

While baking the dough, beat 5 eggs, 200 ml DVARO cream, 1 tbsp. percent Salt, 1/2 tsp. pepper, 1/3 tsp. nutmeg

After 15 minutes, reduce the baking temperature to 175C, carefully remove the weight, add your favorite accessories and pour the batter. Cook for another 45-55 minutes.

Serve alone or with a salad.

Video: Holiday Breakfast Champ – Quiche: Made ahead, ready in no time


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