a quiche loaf

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Here is another example for using my loaf baking tin… This time I remembered quiche & made a quiche loaf. The basic idea comes from one of my cookbooks (Sophies Cakes by Sophie Dudemaine).

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!

What happened?
Do you know this special perception that sometimes time seems to run faster than normally?
Somehow in my mind I’m sitting at my desk thinking about my blog, my food adventures… writing , baking… & I know it’s about mid of March. Then suddenly: I sit at my desk & it’s almost end of April.

Ok: My better half & I went on a short holiday break to Ibiza end of March – I even managed to write 2 posts about it (here & here). Then there was Easter… & the weather was fine.

 

For the record:
I made it a rule for myself not to work during public holidays as well as 1 day during the week – usually Sunday).

 

What did I do resp. we do?
Well, the weather was fine from the day we came back from Ibiza – so I decided that it was time to start gardening. Twice a year there is action time for the garden project on our agenda. During spring the garden has to be cleaned & prepared for summer. In autumn the garden has to be trimmed for winter. (After spring action there are only small occasional tasks like mowing the lawn, weeding… & during winter nothing at all happens!)

So my better half & I started w/ massacring the lawn (aka lawn scarifying). Our lawn wasn’t so brilliant from the beginning because we had had a very hot summer last year & our lawn wasn’t amused (as well as we weren’t amused of watering after the first weeks…). Afterwards we tried to revitalize the battlefield w/ seeds & fertilizer. It worked, however, there were patches left w/o any activity… so we did a 2nd round a fortnight later… hopefully the last!

 

For the record:
In a certain way we are a little obsessed w/ our lawn. We are dreaming of an area filled w/ green grass, dense & soft, all-over the area… no weeds, especially no dandelions… We never achieved something like this. However, we’ll never give up!

 

In between we removed weeds & more weeds… we mulched, we planted pots… I went to the local nursery more than once: a pretty idea especially before Easter because lots of people seem to have the same great idea.

I bought a small gas cartridge & rummaged through the cellar in search of our mini-flamethrower. Unfortunately we’ve inherited a nice circular flower bed w/ cobblestone pavement around where weeds like to appear & grow between the stones. Another task to be fulfilled in spring. Each spring anew.

Looking back I remember mainly working in the garden, driving to the nursery, working in the garden… & during Easter we were happy to relax. Just relax.
(We are almost finished now, however, are you ever finished w/ your garden?)

…& for my blog: all I achieved was creating the quiche loaf!

 

 

It was fine because we had a delicious side dish to mixed green salad. The slices of the quiche loaf were soft & full of flavours. A tasty bite combined w/ the fresh greens.

Dinner preparation was easy & fast – after a day busy w/ whatever…

Coming back to the quiche loaf: I call it a quiche loaf because the main ingredients of a quiche (onion, bacon, Gruyère, crème frîche) 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 w/ 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.

 

 

We fold in the Gruyère & the onion-bacon-mix.

 

 

We prepare a loaf tin w/ baking parchment… & into the oven for about 45 min.

 

 

Voilà: our quiche cake!

 

 

Enjoy!

 

a quiche loaf

Prep Time: 30 minutes

Cook Time: 45 minutes

Servings: 10 - 12 slices

a quiche loaf

In my series to create loaf cakes this time I opted for a savory loaf; the ingredients are almost the same as for a quiche. So let’s see what happens when marrying a quiche with a loaf cake.

Ingredients

  • 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)
  • equipment:
  • a loaf tin (25 cm)
  • an electric handheld mixer

How to...

  1. Preheat the oven to 160° C w/ fan.
  2. Line the loaf tin crosswise w/ baking parchment.
  3. Chop the onion after peeling & trimming.
  4. Chop the bacon slices & add to the onion.
  5. Start frying the mess in some butter - softly; take care that it doesn’t get burnt (about 10 min).
  6. Add salt & pepper to taste.
  7. Mix flour & baking powder.
  8. Grate the Gruyère.
  9. Mix the eggs & the oil w/ an electric handheld mixer until very well combined.
  10. Add salt & pepper to taste.
  11. Add the liquid mess to the flour & mix again.
  12. Add the crème fraîche & mix again.
  13. Fold in the onion-bacon mix as well as the Gruyère.
  14. Pour the mess in the prepared loaf tin & let it bake for at least 45 min.
  15. Make the famous test w/ the wooden pin... add another 5 min if necessary.
  16. 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.
  17. Remove the baking parchment carefully. The cake is rather soft when coming out of the oven.

Notes

Peanut oil: You may also use any other oil like sunflower oil, rapeseed oil, olive oil... Remember that some oils will contribute their own flavor!

You may store the loaf at room temperature for about 2-3 days.

You may also store the cake in the fridge for a week; have in mind that the loaf gets more compact in the fridge.

For serving: it’s best when warming the slices in the microwave, but don’t overdo!

https://thebusinesswomanskitchen.de/a-quiche-loaf/

 

(information on equipment)

 

 

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!

 

 

 

The businesswoman w/ too many office hours thinks 

Yeah – it is a real work load… Sometimes I curse my garden… although now – when there are only some pots left to be filled w/ colorful flowers: I’m proud of it!

So after having prepared the quiche loaf we could have easy salad dinners after the – sometimes back-breaking – hard work in the garden.

 

 

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