Our fall activities were picking back up and the Saturday brunch was just days away. I did all of my grocery shopping in advance and I was ready to start baking. Big giant mixing bowl, apron, and quiche pans are ready… let’s go!
The first quiche was gorgeous! I always line my pans with parchment paper before I lay out the salty pie crust. I layered large chunks of a nice cantal cheese followed by spinach broken into manageable bits and finally a handfull of sun-dried tomatoes which I chop with scissors to achieve maximum coverage. I poured my quiche mixture over all of that and popped it into the oven, and it came out fluffy and golden!
Bacon Cheeseburger Quiche
2 shavings of nutmeg
1 ready made crust
1 cheese of your choice
1/4 lb (100g) canadian bacon
1/4 lb (100g) raw onion
1/4 lb (100 g) cooked ground beef
1 handfull of sun-dried tomatoes
2 slices of American cheese
1 flat bottomed quiche or tart pan (you can substitue a 9 in round cake pan, but you won’t get the best results with a pie pan)
Whisk your eggs, cream, and milk. Rub the nutmeg with the edge of a sharp knife to create nutmeg powder over the mixing bowl.
Preheat your oven to 365°F (200°C).
Lay a sheet of parchment paper on your pan. Lay out your ready-made crust.
Layer cheese cubes, chunks of canadian bacon, slices of onion, ground beef, and sun-dried tomatoes.
Pour the quiche mixture over top.
Place in the oven until golden and firm in the middle.
Garnish with two slices of American cheese after it comes out of the oven.
Adapt this recipe for your next party or open-house by cutting the quiche into bit-sized cubes and serving on a tray with toothpicks! Or go all the way and make mini-quiches for a starter course at your next dinner party.