Real men do eat quiche
A customer told me about her daughter making quiche in a case made from wraps, instead of baking one. This fed my curiosity, so I baked my first ever quiche, in an airfryer. Having scorched my 'emergency cake' the other day, I decided to wrap the whole thing in foil. Here you see it as it emerged from about 30 minutes baking.
Here's how:
Oil/grease a baking dish - mine's circular to fit the airfryer.
Line with a soft wrap - I used wholemeal. Try not to tear it, or snip the edges with scissors, if you prefer, to make it easier to hand
Now put it onto a sheet of foil that's big enough to loosely wrap the whole thing.
Fry bacon - I used two bits of back, cooked in the microwave, 3 mins, then allow to cool, and chop.
Chop an onion, and marinade in some oil for a few minutes. Now fry the onion in the microwave, 2 mins, then turn out onto kitchen roll and allow to cool.
(Why cool? If you put the ingredients hot into the batter, you will get scrambled eggs).
In a bowl:
Add an egg, about 150 g of grated cheese - I used Lancashire and Parmesan, about 100 to 120 ml milk (use full fat - you'll thank me).
Add 1/2 tspn (2.5 ml) ground nutmeg.
Beat together and introduce the crumbled/chopped bacon (which has had time to cool a bit), then the tomato (de-seeded to reduce liquid).
No need for salt - there's enough in the bacon and cheese.
Pour the batter into the prepared tray, and wrap with foil.
Lower the assembly into the basket on your baking tray.
In the airfryer:
Cook for 20 mins at 160 C (lower than you would in a normal oven, and it makes for a softer finish - we're not making roof tiles today.)
Now, open the foil wrapper to expose the (anaemic-looking) top, and return for up to 10 mins, to let the top brown.
Use a skewer to check it's all cooked - I like the middle to be a bit mou - it's a matter of taste, really.
Rest for a few minutes, and serve with a nice salad and a glass of chilled rose.
This recipe is enough for two servings. Enjoy =]
Real men do eat quiche
A customer told me about her daughter making quiche in a case made from wraps, instead of baking one. This fed my curiosity, so I baked my first ever quiche, in an airfryer. Having scorched my 'emergency cake' the other day, I decided to wrap the whole thing in foil. Here you see it as it emerged from about 30 minutes baking.
Here's how:
Oil/grease a baking dish - mine's circular to fit the airfryer.
Line with a soft wrap - I used wholemeal. Try not to tear it, or snip the edges with scissors, if you prefer, to make it easier to hand
Now put it onto a sheet of foil that's big enough to loosely wrap the whole thing.
Fry bacon - I used two bits of back, cooked in the microwave, 3 mins, then allow to cool, and chop.
Chop an onion, and marinade in some oil for a few minutes. Now fry the onion in the microwave, 2 mins, then turn out onto kitchen roll and allow to cool.
(Why cool? If you put the ingredients hot into the batter, you will get scrambled eggs).
In a bowl:
Add an egg, about 150 g of grated cheese - I used Lancashire and Parmesan, about 100 to 120 ml milk (use full fat - you'll thank me).
Add 1/2 tspn (2.5 ml) ground nutmeg.
Beat together and introduce the crumbled/chopped bacon (which has had time to cool a bit), then the tomato (de-seeded to reduce liquid).
No need for salt - there's enough in the bacon and cheese.
Pour the batter into the prepared tray, and wrap with foil.
Lower the assembly into the basket on your baking tray.
In the airfryer:
Cook for 20 mins at 160 C (lower than you would in a normal oven, and it makes for a softer finish - we're not making roof tiles today.)
Now, open the foil wrapper to expose the (anaemic-looking) top, and return for up to 10 mins, to let the top brown.
Use a skewer to check it's all cooked - I like the middle to be a bit mou - it's a matter of taste, really.
Rest for a few minutes, and serve with a nice salad and a glass of chilled rose.
This recipe is enough for two servings. Enjoy =]