So, like a fancy Omelet??

Yes, honey bee. We are making a fancy omelet. We are making QUICHE boo, so an omelet tart/pie thing.  Best thing about this omelet/tart/pie is that it is perfect for damn near all occasions. Don’t believe me? Let’s run scenarios. Oh, you have a girl’s brunch but for some reason everyone must prepare something? Quiche. Your snarky mother in law is on coming over for breakfast and always complains that you only serve her cereal? Quiche. Your mom gave you a tray of like 72 eggs and you are running out of ways to disguise scrambled eggs?  Quiche. You’re at home on Sunday and want a nice light meal rather than 7 colours? Quiche. The boys are coming over to be rowdy and watch Chelsea play whomever? BEER and quiche. Ok euw, maybe not beer and quiche but you get the point.

 

Ok, so really guys this is super easy, and the best thing is that it is so easy to tailor to fit different dietary options. Just substitute the bacon guys, this is the easiest awesome thing ever. Aite, lets make this fancy omelet.

 

Ok, boo boo what I need?

½ cup butter, cubed (175g)

1 ½ cups flour (190g)

¼ cups ice water

2 tablespoons oil

8 large eggs

½ cup full cream milk

½ onion

1 red pepper

2 teaspoons Mixed Herbs

100g feta cheese

75g diced bacon

 

How was it EGG-spertly made?

Crumb butter and flour together until it resembles a beach sand texture. With a knife, gradually add icy water until fully incorporated. Once mixed. Wrap in cling film and allow to rest in the fridge for 4 hours or over night. If you are in a rush, place in freezer for 30 – 60 minutes.

Pre-heat oven at 180 degrees C. Once rested, lightly flour a clean dry surface. Roll out over floured surface then place in tart tin. Ensure that some of the dough hangs over the sides of the tart tin. Fork the pastry and blind bake for 10 minutes then remove baking beans and bake for a further 10 minutes or until the pastry begins to turn golden.

 

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While blind baking the tart, warm oil in a pan to a medium heat and once warm, add onions and allow to sweat. Once the onions are translucent add red peppers and allow to soften. Once onions and red pepper are soft add spices and allow to cook for four minutes. Increase heat and add diced bacon, allow to cook fully. Allow to cool.

Beat eggs, milk and salt in a bowl and set aside. Sprinkle feta and cooked ingredients into prepared pastry case then pour egg mixture over. Bake for 40-45 minutes.

Serve warm or at room temperature.

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And it went down like…

Ok, so like ok. It was nice bruv. So it actually went well hey. I took this thing through to my office, because a surprising amount of my people don’t like eggs or quiche. I find that to be super weird, but all I can do is love them, right? I mean, eggs and all the things eggs produce.

I also have a confession/tip to share. So, I don’t know how familiar you are with the butter shortage that has hit the globe? Yea, it’s a real crisis, the Frenchies can’t have their croissants. In short, due to the banting diet and people moving away from fat free food, butter has made a resurgence and has become damn expensive due to scarcity. Butter is the new diamonds yall, why gimmie a rock when you can give me a brick…. of butter?

Ok, now to the confession/tip. For this I decided to make the pastry out of, you guessed it, margarine. Margarine is much cheaper and often used as a butter substitute in baking. Often this can be used as an acceptable cheap substitute oh but not today. But Badi, why would you use Margarine? Hey, I wanted to see for myself. I’m that kid that wants to burn a finger on a hot pot to know not to touch it again. So that is what I did, I touched the proverbial hot pot. Guys, just stick to butter. It is more expensive, but it is also worth it. Margarine just does not compare with pastries. It is simply just not as flakey, and the taste is not as, excuse the obvious, as buttery. Butter gives that delicate delicious butter flavor while the margarine has a rather empty taste. Butter is the clear winner from now until forever with pastries.

I also fucked up by not letting the pastry hang over the tart tin and as you can see it peeled from the edges slightly and allowed some of the egg to seep through.  So yea guys, this is nice and tasty. My colleagues loved it, even the dieters. Lets just not diet in January guys.

P.S. Excuse the shitty pictures, I wasn’t really in pretty picture mode. My oopsie.

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