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Dried Tomatoes and Cheddar Cheese Quiche
Dried Tomatoes and Cheddar Cheese Quiche

Before you jump to Dried Tomatoes and Cheddar Cheese Quiche recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snacks.

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If you’re not hypersensitive to nuts, try consuming some almonds! Almonds are sometimes considered a super food because they are packed full of ingredients that help boost our energy while keeping us healthy. Various nutritional vitamins tend to be found in these wonderful nuts. Almonds, like turkey, have the enzyme tryptophan which can often allow you to be sleepy. But once you eat almonds, you won’t feel like you need to sleep a while. These nuts loosen up the muscles and provide a general sense of peace. Almonds frequently give a general increased feeling of well-being.

A large variety of quick health snacks is easily available. When you make the decision to be healthy, it’s simple to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to dried tomatoes and cheddar cheese quiche recipe. You can have dried tomatoes and cheddar cheese quiche using 18 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Dried Tomatoes and Cheddar Cheese Quiche:
  1. Prepare Pie crust (for a 15 cm and a 9 cm pie or for a 18 cm pie)
  2. Use 10 grams Almond flour
  3. You need 115 grams Cake flour
  4. Take 62 grams Shortening
  5. Use 1 pinch Salt
  6. You need 25 grams Egg
  7. Take 20 grams Water
  8. Prepare Egg Mixture
  9. Get 70 grams Double cream
  10. Provide 2 Eggs (large)
  11. Take 1 dash each Salt and pepper
  12. Get 1 dash Spices of your choice
  13. You need For the filling:
  14. Use 1/2 Onion (sliced)
  15. Prepare 2 rashers Bacon (cut in half)
  16. Get 4 Dried tomatoes
  17. Prepare 50 grams Cheddar cheese
  18. Prepare 1 dash Parsley
Steps to make Dried Tomatoes and Cheddar Cheese Quiche:
  1. Blend the chilled cake flour and shortening in a food processor. Feel the mixture with your hand, and blend until there is no shortening lump and it has become fine dry crumbs.
  2. Add the egg and water, and blend in the food processor until the mixture come together into 1 or 2 big lumps. Don't over-knead it.
  3. Put the dough into a plastic bag, and roll it out to an even thickness, and into a circle that suits your pie dish. Transfer to the fridge to let it harden.
  4. When the crust hardens, line the pie dish with it, and cut off the excess dough on the edges using scissors, and shape the edges nicely. Make a small pie with the offcuts of the dough.
  5. Blind-bake the pie crust for 10 minutes at 200℃. If you place some nuts on the crust as baking stones to prevent the crust from puffing up, you can roast the nuts at the same time, so you will be killing two birds with one stone.
  6. Blind-bake the crust until it's light brown. Combine the egg mixture ingredients, and season with salt, pepper and spices rather generously.
  7. Saute the onion, bacon, and rehydrated dried tomatoes, and season with salt and pepper. Put them in the crust, add a little egg mixture, and bake for 15 minutes at 180℃.
  8. Pour in the rest of the egg mixture, add the cheese on top, and bake for a further 25 minutes at 180℃. Sprinkle with chopped parsley, and bake for a little to finish.

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