Fast forward to years later, I no longer go to that hair salon - FYI. Oh and I now know that quiche in fact taste GREAT. I don't know what was the deal with the quiche from that cafe but a big fat boo to them for making me think quiche was bland.
I tried making quiche over the weekend and it turned out fine. What is quiche really? According to this website, 'quiche is egg custard with savory additions like bacon or cheese baked in an open pastry shell'. Well said.
That quite sums it up.
Anything with bacon, eggs, cream and pastry to me has just got to be worth trying to make (unless you operate a cafe near a hair salon). So I tried this recipe and it turned out fine. Of course I tweaked it a bit and 'cheated' like the sudden cheater that I am. Instead of making the pastry from scratch, I used ready-made frozen puff pastry.
What you need:
1 sheet frozen puff pastry
1tbs olive oil
1 onion, finely chopped
5 or more slices of bacon ( I used back bacon), chopped
400ml cream ( I used whipping cream)
Getting the Pastry Ready
The first thing you have to do is to pre-bake the pastry. This process is often known as blind baking. Why is it called that? Beats me. But this is what you have to do.
1) Pre-heat oven to 170C. Use the puff pastry sheet and place over your pie plate/pan/tin. Make sure it lines the base and sides of your pan. Trim any excess pastry at the top.
2) Before popping into oven, place a sheet of baking paper onto the pan.
3) Place some cutlery to weigh down the paper. This is to prevent the pastry from rising while baking.
4) Blind bake in the oven for 15 minutes. Then remove. Don't touch the cutlery as it will be HOT. Just remove the baking paper and cutlery all together. Brush the pastry base with some eggwhite and return to the oven for 5 minutes until dry. Remove and set aside.
Bacon + Onions
While the pastry is being baked
blindly, heat the oil in a frypan, add the onion and cook over medium heat until soft (about 3 mins). Add bacon and cook for further 5 mins until crispy. Set aside to cool.
Once the bacon is cooling, crack the 5 eggs into a large mixing bowl and lightly whisk. add cream and milk and continue to whisk until well-combined. Season with a quarter tsp salt and some black pepper. Add a quarter tsp ground nutmeg (optional).
Making the Quiche
1) Once the pastry is baked, scatter the cooked bacon mixture over pastry base.
2) Followed by the grated cheese. I used about 3/4 cup grated cheddar cheese.
3) Carefully pour the egg mixture over the bacon and cheese.
4) Return the quiche to the oven for 30-35 minutes or until golden and set.
After removing from oven, allow the quiche to set for 15 mins to firm up. It can be served warm or at room temperature.
Don't fret if the filling looks a bit 'custard' like - it's suppose to look that way. Don't make a worried phone call to your sister asking her if it's suppose to be like that. Oh wait, that's just me.
A simple enough recipe to try, even for a novice cook who no longer goes hungry in a hair salon.