How To make Brie and Canadian Bacon Quiche
Ingredients 10 slices Canadian bacon
(1 ounce each)
cooking spray 8 eggs :
beaten
1/2 cup mayonnaise
1/2 teaspoon ground white pepper
1/2 cup grated Parmesan cheese
4 1/2 ounces Brie -- cubed
1/2 teaspoon dried Italian herb seasoning
Place Canadian bacon slices, slightly overlapping, around the side and the bottom of a 9 inch deep-dish pie plate coated with cooking spray. Set aside. Combine eggs, mayonnaise, pepper, Parmesan cheese, Brie, and Italian herb seasonings. Pour into pie plate and bake at 375 degrees for 30 minutes. After 15 minutes of baking, place foil over bacon to protect from overcooking. Yields 6 to 8 servings.
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Bacony Quiche
Host Mariel Brown makes a bacon quiche for a picnic in the park.
Martin McKee's honey mustard roast salmon, pea & brie quiche
Martin McKee’s honey mustard roast salmon, pea & brie quiche
Serves: 10
Allergens: Eggs, wheat, milk
Ingredients
Pastry
• 250g butter (cold and diced)
• 500g plain flour (plus extra for dusting)
• 100g icing sugar
• 2 British Lion eggs
• Salt & pepper
Filling
• 7 British Lion eggs
• 150 milk (whole fat)
• 245ml double cream
• 350g baked flaked salmon
• 260g garden peas
• 100g cheddar
• 200g brie
• 1 lemon (zested)
• Salt & pepper
Method:
1. For the pastry, tip the flour, butter and icing sugar into a food processor until the mixture resemble breadcrumbs. Pulse in one British Lion egg at a time until the mixture starts to resemble a dough and add salt and pepper.
2. Tip the mixture onto a clean work surface and bring it together into a ball. Split into two, wrap in cling film. Refrigerate one half for an hour to rest and place the other portion in the freezer for another quiche.
3. Lightly dust your surface with flour and roll out the pastry until it is the thickness of a pound coin. Dock the pastry by pricking all over with a fork.
4. Place the pastry into a fluted flan/quiche tin. Cover the pastry with baking parchment and fill with baking beans to blind bake. Bake for 15 minutes at 155°C (fan oven).
5. Remove the baking beans and parchment and bake for a further 5 minutes.
6. Place the flaked salmon pieces roasted in honey and mustard, garden peas, cheddar and brie into the pastry base. Reserve some salmon, peas and cheese to decorate the top.
7. In a large bowl blend together the British Lion eggs, cream, milk, lemon zest and salt and pepper. Pour the mixture into the tin and bake at 155°C for 45 minutes.
8. With 10 minutes to go, decorate the top with the remaining salmon, peas and cheese and put back in the oven. The quiche will have a slight wobble when ready.
9. Serve with steamed broccoli, honey roast carrots and baby potatoes.
Tips
• Try to handle and work the dough as little as possible prior to chilling. You don't want to over work the gluten. Working the dough as little as possible will give you a short crumbly pastry.
Please credit: eggrecipes.co.uk
For more information please call the British Egg Information Service on 020 7052 8899
Cheese and Bacon Strata Cake (Breakfast Casserole!)
A Breakfast Casserole - in cake form! All the morning essentials present - bacon, eggs, milk, bread and cheese - it's a breakfast strata that tastes like a cross between quiche, omelette and a breakfast casserole.
Make it now or leave it overnight, then just pop it in the oven the next day!
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