The Easiest Ever Quiche – Bacon,Cheese and Vegetable

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Tasty Quiche with NO FUSS and MESS! No homemade pastry or frozen pie crust is required. You can add whatever fillings you like.

Ingredients:

Egg Mixture

70g of All-Purpose Flour

4 Eggs

400ml Milk

70g of Cheese – grated (any of your favorite hard cheese. I use Parmesan. )

One or two pinches of Salt

A pinch of Pepper

A pinch of Nutmeg

Filling

5 slices of Short-Cut Bacon – trimmed and sliced into small pieces

1 Carrot – grated

½ Onion – thinly sliced

5 big florets of Broccoli – cut into small pieces

 

Method:

  1. Preheat oven to 180◦C
  2. In a large bowl, whisk the all-purpose flour (instead of sifting).
  3. Add the eggs one by one. Every time you add an egg, whisk and combine it well with the flour.
  4. Add milk. Keep whisking and combine all while you are pouring milk.
  5. Add grated carrot, cheese, salt, pepper, nutmeg, and then combine them together.
  6. Layer broccoli, onion and bacon in a 24cm quiche dish. Pour the egg mixture over the top.
  7. Bake for 40 minutes or until the quiche is set.

 

 

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Dashimaki Tamago – Japanese Omelette

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This is my favorite egg dish. It was always in my Obento which my mum made every day for me when I was a student.

Ingredients

2 Eggs

3 Tablespoons of Water

½ Teaspoon of Fish Stock Powder

½ Teaspoon of Soy Sauce

 

Method

  1. Mix all ingredients together in a small bowl. Do not mix too well, as the Dashimaki will become hard.
  2. Pour a small amount of oil in a Tamagotaki frying pan (see note below). Heat the pan on high, and wait until the pan gets really hot.
  3. When the pan gets really hot, turn it back to medium heat. Pour 1/3 of the egg mixture into the pan. Spread the mixture evenly over the pan. As bubbles start coming up, pop them and cover the holes by the egg mixture on the pan by rolling the pan.
  4. When the bottom of the egg layer is set (make sure it is not fully set and there is still some liquid on top of the layer), start rolling the egg from the far end toward yourself. O found it is easier to “Fold” it rather than “Roll” it. Try to fold the egg layer to the middle first, and then try to fold it to the end.
  5. Slid the rolled egg back to the far edge. Pour ½ of the remaining of the egg mixture and spread it over the pan. Make sure to spread the mixture under the rolled egg too.
  6. Once the bottom of the egg is set, roll it toward you as before.
  7. Pour all of the remaining egg mixture into the pan and repeat step 5 and 6 once more.
  8. Remove the rolled egg from the pan. Leave and cook it down for 5 minutes.
  9. Cut into 6 equal prices and serve.

 

Note

A Takagoyaki Frying Pan is a small rectangular pan which is used only for Tamagoyaki. The size is 18cm x13cm.