In this episode of In the Kitchen with Matt I will show you how how to make a Quiche, more specifically an easy bacon and cheese breakfast quiche. Quiche’s are super delicious and really easy to make, great for breakfast, lunch, or dinner. If I can make these you can make them, let’s get baking!
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1 cup of Heavy Whipping Cream (or half and half, whole milk). (240ml)
1/4 tsp. of pepper (.5 g)
1/4 tsp. of salt (1.5 g)
6 to 8 slices of cooked bacon (or sausage, ham, etc.)
1/4 cup of minced onion (optional) (40g)
1 cup of shredded Cheddar Cheese (or Jack, Gruyère, etc.)
Green onion of garnish (optional)
9 inch pie crust (ready-made or homemade)
9 inch tart pan: http://amzn.to/2rDyCO1 (or use pie plate, springform pan, etc.)
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor. Today I am going to show you how to make a quiche, more specifically, a bacon and cheese breakfast quiche, mmm yummy. I had a request to make a video on a quiche so here we go let’s make a quiche. First let’s go ahead and preheat our oven to 375 degrees F. To start I have four large eggs here, and I am going to go ahead and beat these lightly. Okay and now I am going to add 1 cup of heavy whipping cream, or you can use half and half or whole milk. Give this a good mix. All right let’s add 1 fourth teaspoon of ground pepper, one-fourth teaspoon of salt. Give that a good mix. And now, what we do is we take a pan, now I am using a tart pan, because I like the way that it looks when it comes out, you can use a pie plate, which is a glass pie dish, you can use a normal pie pan, you can use a spring form pan, uh you can even use a square pan, it just depends on what you want to use. I like the look of the tart pan, it looks really cool, this is a 9-inch, then I used a pre-made pie crust, if you want to do a pie crust from scratch, like a buttery flaky one, I have a really good recipe up in the corner, right hand corner there is a little I, click on that, and you will find a homemade apple pie with a homemade pie crust, check that out, if you want to use a nice homemade pie crust. All right so what we are going to do, is we are going to take our bacon, I have, this is like 7 strips of bacon, you can use however much bacon you want. That is the cool thing about this quiche, it is very versatile. Instead of using bacon, you could use a cup of ham, or sausage, whatever you want to do. So I am just going to go ahead and come in here, and just equally layer this out, and now let’s go ahead and take, oh about a fourth cup of minced onion, again this is optional, if you don’t like onion, don’t put it in. And then I have one cup, roughly a cup of shredded cheddar cheese, you can use whatever cheese you want, jack, mozzarella, whatever cheese you want to use. I am going to go ahead and put this in here. All right, now let’s go ahead and take our, egg and cream mixture, let’s go ahead and pour this on. And now we are going to go ahead and bake this in the oven, at 375 degrees for about 25 to 35 minutes, until it sets, and then a toothpick, when you poke in it, it comes out clean, on to that step. And then when it comes out of the oven it will look like this. Go ahead and let it sit and cool for about 10 to 15 minutes, before we cut into it. All right, now what I am going to do, is I had some fresh green onion growing in my garden, I am going to go ahead and garnish the top of this, give it a little bit of color also. And there we go, a breakfast quiche. All right, once it has cooled, since we are using this tart pan, let’s go ahead and remove it from the tart pan, and you just hold underneath it, and just push up like that, and there you go, really easy. All right let’s cut into this and serve up a slice. All right, look at that, super yummy. All right, our bacon and cheese breakfast quiche is done. It was really easy to make, super simple, if I can do it, you can do it. Also this quiche is super versatile, you can switch out ingredients, with things like uh, you can put spinach in there, broccoli, whatever you want to do, if you are going to serve it for dinner, maybe you will do spinach or broccoli, something like that, maybe top it with some colorful bell peppers, sky is the limit. I am Matt Taylor; this has been another episode of In the Kitchen with Matt, thank you for joining me, as always, if you have any questions or comments, put them down below and I will get back to you as soon as I can, thumbs up, down in the corner, push it. Don’t forget to subscribe to my other channel and check out my other videos. Take care, time for me to dive into this slice, oh yeah.