Creating a quiche loaf … What to do w/ a savory cake?
It’s best to combine it w/ a fresh green salad, a simple green salad … It’s a perfect dinner treat especially when you have been busy all day long – well: I mean assuming that the savory cake is already sitting on your kitchen counter!
It was fine because we had a delicious side dish of mixed green salad. The slices of the quiche loaf were soft & full of flavours. A tasty bite combined w/ the fresh greens.
Dinner preparation is easy & fast – after a day busy w/ whatever … if the quiche loaf is already sitting on your kitchen counter.
Coming back to the quiche loaf: I call it a quiche loaf because the main ingredients of a quiche (onion, bacon, Gruyère, crème fraîche) are involved in this loaf cake.
What do we need?
- flour & baking powder
- eggs
- oil
- crème fraîche
- Gruyère
- onion
- bacon.
We start – as almost always when baking – w/ preheating the oven to 160° C fan.
We chop the onion & the bacon, add some butter, salt & pepper – all marches in a pan for a soft frying session of about 10 min.
We generously grate the Gruyère & we mix flour & baking powder.
W/ help of the electric handheld mixer we combine eggs & oil. The mess will be mixed w/ the flour mix afterwards. (Don’t forget to add some salt & pepper.)
We add the crème fraîche & mix.
Finally we add the shredded Gruyère and the bacon-onion mess.
We prepare a loaf tin w/ baking parchment … & into the preheated oven for about 45 min.
Voilà: our quiche cake!
The cake is best at room temperature – or even little warmer – by help of your microwave…
It’s a rich cake: a solid slice – maybe 2 solid slices – are fine w/ a big load of green salad. For the greens I only took a mix of leaves, added my basic dressing (olive oil, balsamic vinegar, sweet mustard) – it’s plain & fine!
Enjoy!
- 1 white or yellow onion (about 100 g before peeling & trimming)
- 100 g South Tyrolean bacon (in thin slices)
- 1 tbsp butter
- salt & pepper to taste
- 150 g all-purpose flour
- 1 packet baking powder (about 3 tsp)
- 3 eggs
- 50 ml peanut oil
- 200 g crème fraîche
- 50 g Gruyère (roughly grated)
- a loaf tin 25 cm
- an electric handheld mixer
- Preheat the oven to 160° C fan.
- Line the loaf tin crosswise w/ baking parchment.
- Chop the onion after peeling & trimming.
- Chop the bacon slices & add to the onion.
- Start frying the mess in some butter – softly; take care that it doesn’t get burnt (about 10 min).
- Add salt & pepper to taste.
- Mix flour & baking powder.
- Grate the Gruyère.
- Mix the eggs & the oil w/ an electric handheld mixer until very well combined.
- Add salt & pepper to taste.
- Add the liquid mess to the flour & mix again.
- Add the crème fraîche & mix again.
- Fold in the onion-bacon mix as well as the Gruyère.
- Pour the mess in the prepared loaf tin & let it bake for at least 45 min.
- Make the famous test w/ the wooden pin… add another 5 min if necessary.
- After removing from the oven let the loaf rest in the tin for about 10-15 min; afterwards lift the loaf out of the tin & let it rest again.
- Remove the baking parchment carefully. The cake is rather soft when coming out of the oven.
