Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, simple home-made quiche without heavy cream. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Simple Home-Made Quiche without Heavy Cream is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Simple Home-Made Quiche without Heavy Cream is something that I’ve loved my entire life. They’re fine and they look fantastic.
Without Heavy Cream Recipes on Yummly Vegan Spinach, Mushroom, and Red Pepper. Learn how to make a delicious quiche recipe with bacon, onion, egg and milk but without heavy cream.
To get started with this recipe, we have to first prepare a few components. You can cook simple home-made quiche without heavy cream using 8 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Simple Home-Made Quiche without Heavy Cream:
- Get 2 sheets Frozen puff pastry
- Get 1/2 bunch Spinach
- Prepare 1/2 Onion
- Make ready 1 same amount as vegetables Bacon (block or sliced)
- Prepare 2 ☆Eggs
- Prepare 100 ml ☆Milk
- Prepare 1 Pizza cheese
- Prepare 1 Salt and pepper
Making a quiche without heavy cream may sound anathema to the very idea of quiche, a rich dish of eggs and cheese folded into a flaky, buttery crust. But it's possible to cut down on some of the calories inherent to a quiche recipe while still retaining its comfortingly familiar characteristics. Learn how to make a delicious quiche recipe with bacon, onion, egg and milk but without heavy cream. Thaw the dough if it's frozen and lay it in your pie plate.
Instructions to make Simple Home-Made Quiche without Heavy Cream:
- Cut the spinach into 3 cm long strips, thinly slice the onion, and cut the bacon into 1 cm wide strips. (I used block bacon in this photo by the way.)
- Grease a frying pan with vegetable oil (or butter) and stir-fry the ingredients from Step 1. Season them with salt and pepper and transfer them to a plate to cool before chilling them in the fridge.
- Leave the frozen puff pastry to thaw at room temperature for 10 minutes. Connect 2 sheets of pastry together with a 1 cm overlap and secure the overlap in place by joining it with some beaten egg.
- Use a rolling pin to roll the pastry out to the size of the pie dish, then use the pastry to line the dish. Roll the rolling pan over the top to cut away any overhanging edges.
- Once neatened up, wrap the dish in cling film and leave it to chill in the fridge or freezer.
- Make the egg mixture. Crack the eggs into a bowl and beat them together. Then pour in the milk and season with salt and pepper.
- Preheat the oven to 200°C and set the timer to 20 minutes.
- Mix the chilled vegetables and bacon from Step 2 with the egg mixture from Step 6. Check the flavour and adjust it if necessary with salt and pepper.
- Once the pastry is properly chilled, pour the mixture from Step 8 into the dish and bake it in the preheated oven. It's ready.
- It should turn out like this.
Then bake the shell without a filling as directed. Tip: For the creamiest quiche, use whole milk. My quiche makes a show-stopping crunch, and though usually served with fruit and coffee, it can just as easily be paired with a salad and My Quiche Lorraine Recipe is built on a classic savory pastry crust. I love to make homemade crust, it makes all the difference in. Mini quiche are the perfect finger food!
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