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:
- Preheat the oven to 160° C w/ 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.
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!