Fusion Quiche / Flan #MyCookbook
Fusion Quiche / Flan #MyCookbook

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, fusion quiche / flan #mycookbook. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Fusion Quiche / Flan #MyCookbook is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Fusion Quiche / Flan #MyCookbook is something which I’ve loved my whole life. They’re nice and they look wonderful.

Pate Brisee blind baked and filled with Manchego, grilled green back bacon, cream and eggs. Flan A flan, in English and other cuisines, is a dish with an open, rimmed pastry or sponge base containing a sweet or savory filling. Examples are the quiche lorraine, custard tart, leche flan, and the South African melktert.

To begin with this recipe, we have to first prepare a few ingredients. You can have fusion quiche / flan #mycookbook using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Fusion Quiche / Flan #MyCookbook:
  1. Prepare 250 g Plain Flour, sifted
  2. Prepare Egg, beaten
  3. Prepare 170 g Butter, at room temp
  4. Make ready 1 tsp salt, 1 pinch sugar
  5. Make ready 1 tbsp Milk, approx
  6. Get 150-200 g Manchego, grated
  7. Get 3 rasher unsmoked back bacon, Bacon, grilled or dry fried and cut into thin strips
  8. Take 300 ml Double Cream
  9. Take 3 eggs yolks and one egg, beaten

It is the traditional British version of the ubiquitous quiche and, for many Brits, is the stuff of memories. Once done, prick the base with a clean fork and cover it with kitchen foil. Later weigh it down with rice. Place the separated onion rings into a large bowl.

Instructions to make Fusion Quiche / Flan #MyCookbook:
  1. Put the flour, salt, sugar, butter and egg into a processor (don’t tell!). Pulse until loosely combined.
  2. Add 1/2 tbsp milk to bring together into a ball. Add not milk if dry.
  3. Place the pastry, brought together into a ball in cling film into the fridge to rest for at least 30mins.
  4. 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.
  5. 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.
  6. Line with baking paper fill with baking beans and bake blind for 15 mins at 190 fan, 200 convection.
  7. Lower oven to 170 fan or 180 convection. Remove paper and beans. Return to the oven for 5 mins.
  8. Mix together the cream and eggs.
  9. Put the bacon and cheese into the pastry case.
  10. Pour in the cream and eggs. Bake for 30 mins until lightly browned with a slight wobble.

Stir and sprinkle over more salt. Quiche is perfect for Easter because of the symbolism of eggs at this time of year. They signify rebirth, and plus they're rich, creamy, and so delish. You can make it with all sorts of different add-ins, but for the quiche you see here, I kept it traditional with scallions, smoky bacon, and nutty Gruyere cheese. This quiche was just as described easy and delicious!

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