9拷貝
製作日期:2016/07/25

這個 培根洋蔥鹹派 是滿久以前就想做的,
起緣是前一陣子方(妹妹)說要吃"鹹的",
一提到鹹的,第一個就想到鹹派,
也覺得好一陣子沒做了,就打算要來做。
方說想吃加培根的,於是做了這個培根洋蔥鹹派。

It's been a while since I wanna make this Bacon Onion Quiche.
It all started from the words of my sister,
who said that she really wanna eat something salted in regards of pastry.

When talking about salted pastry, the first thing come to my mind is quich,
and I could not remember the last time I made quiche. 
My sister also said that she likes bacon, so here we go.


 

(※ 引用食譜煩請註明出處與原文網址.勿拿此食譜行商業行為 )

培根洋蔥鹹派
Bacon Onion Quiche

(此次派皮是參考:icook-菠菜培根鹹派)

材 Ingredients: (for a 6" pie pan, 6吋菊花模×1)

.派皮 for the crust
中筋麵粉 all-purpose flour 110g
*無鹽奶油  unsalted butter 55g
海鹽 a pinch of salt 1小撮
蛋黃  1 egg yolk 1個

.蛋奶液 for the egg mixture
全蛋   1 egg  1個
牛奶  milk 20ml
動物性鮮奶油 whipping cream 40ml 
粗粒黑胡椒 corsed ground black pepper to taste 適量

.餡料 for the filling
培根 bacon  約50g
洋蔥 onion   約100g
乳酪絲 shredded cheese  適量
乾燥巴西里碎 dried parsley cut 適量         

PS. 
*奶油最好能事先切成丁塊狀,放冷凍冰一下
*It is better if the butter can be cubed and freeze for a while first.

※ 準備工作 Preparation:
.食材秤量好
.麵粉過篩
.烤箱以180°C預熱

.Measure all ingredients.
.Sift the flour.
.Preheat the oven to 180°C

.派皮詳細作法可參考 For the Crust:
【食譜】基本油酥塔皮(派皮) Basic Pie Crust 
【食譜】南瓜鹹派 Pumpkin Quiche


〔食材步驟相同,差別在於將水換成蛋黃液〕
The steps are the same, only replace the water with 1 whisked egg.

派皮烘烤時間:180℃烤約15分鐘(半熟),
拿出來後刷上適量蛋黃液(有加一點牛奶稀釋),
再放回烤箱烤5~7分鐘,烤好後出爐備用。 

PS. 這次是試著用新的派皮食譜做做看,
不知道是不是因為天氣太熱的關係,
也或許是其它因素,覺得這個派皮不太好操作,
冰過一天後拿出來要鋪模時還是覺得太軟,
一直不斷間續的放冰箱讓它冰一下再操作。

Baking the Crust: Blind bake at 180℃ for 15 minutes.
Take the crust out and brush some whisked eggs (which I add a little milk to losen it up).
Then return to the oven to bake for 5~7 minutes. Then set aside.

PS. I try new crust recipe this time.
But I wonder whether it is the weather that makes the dough too soft to work.
I keep putting the pastry into the fridge in the rolling part.


.鹹派內餡 for the filling:
0拷貝
※ 準備工作:
.培根、洋蔥切成細長條狀*
.炒餡料前記得將派皮烤至半熟
.烤箱以180°C開著預熱 

※ Preparation:
.Cut the bacon and onion into slices.
Before making the filling, your quiche crust should be half-cooked.
.Preheat oven at 180

PS.*我個人喜歡吃長條狀的洋蔥,
     不過方說丁狀會比較好入口

PS.*I personally like sliced onion,
 but my sister says that diced ones are better to eat.

.內餡作法/步驟 To make the filling:
1拷貝
1.鍋內不用放油,直接放入培根拌炒,將培根炒出香氣*

PS.*這次是只有炒出香氣,但方說她覺得炒到有點焦化會更好,
我後來吃了也這麼覺得。

培根油脂豐富,若發現油太多,將適量的油盛起(可用在其它料理)

1.Place the bacon directly into a fry pan and stir-fry until the fragrance comes out.

PS.*I just stir fry them until they smell delicious,
 but my sister says if I cook them until they get caramelized,
 they will gives more flavor, which I agree.

Bacon is rich in fat.
If you find you got too much oil in your pan, just scoop some out ( it can be saved for other uses.)

2拷貝
2.把培根先盛起,同一鍋再放入洋蔥,利用培根的油脂炒香
3.接著再把培根放回鍋中,(我有加一些乾燥巴西里葉)一同拌炒至洋蔥軟化

2.Remove the bacon from the pan to a plate.
 In the same pan, sauté the onions with the oil left by the bacon.
 
3.Then return the bacon into the pan (I add some dried pasley),
 and keep stir-frying until the onions are soft.

3拷貝
4.將蛋奶液所有材料混合均勻

4.For the egg mixture, mix all ingredients until all incorporate.

4拷貝
5.先將餡料放入烤半熟的派皮中,再倒入混合好的蛋奶液

5.Place the sautée onions and bacon on the half-cooked crust.
 Then pour the egg mixture into the crust.

5拷貝
6.最後擺上乳酪絲,放入已預熱好的烤箱,
   以180°C烤25~30分鐘,至蛋奶液凝固、表面金黃

7.出爐後稍放涼一下再脫模,切塊享用。


6.Place the shredded cheese on top.
Bake at 180°C for 25~30 minutes until set and golden.

7.Leave it in the pan for about five minutes to cool a little before slicing and serving.
 
6拷貝
在烤的時候就聞到培根與起司的香氣,一出爐更是誘人~

It smells really alluring after coming out the oven.

8拷貝
剛好的鹹派很燙,稍微給它放一下子會比較好脫模。

It is really hot when it just done.
So it is better to let it set for a while before release from the pan.

7拷貝
我最後還有在表面灑一些黑胡椒粒與巴西里點綴。

I give it a final touch by sprinkle some coursely ground pepper and dried parsley.

9拷貝
切一下塊,冒著熱煙與充滿起司香的鹹派真的很誘人。

Cut a slice to eat.
The smoke and the fragrance coming out from the quiche is heavenly.

10拷貝 
當時是下午,方比較晚吃早餐、還沒吃午餐,就切了一大塊給她,
她說味道是還不錯,但就是覺得培根可以再炒焦一些,
這樣會有另一種肉的焦甜味出來。

眼看培根還有剩,有機會下次再做一次摟。

I made this quiche in the afternoon.
My sister had a late breakfast,
and she did not have lunch yet, so I cut her a big slice to taste.

She said it was good, but the bacon could be stir longer
to get caramelize so as to give more deep flavor.

I think I will make some adjustment if I make it in the future.


--- 2017.03.20 --- 新增【實作影片】

 
(影片中的份量是上頭食譜的兩倍)
I double the recipe in this video.

0拷貝
第二次做是用我自己的派皮食譜 ↓ ↓ ↓
【食譜】基本油酥塔皮(派皮) Basic Pie Crust 
真心覺得麵團好操作很多。

1拷貝
這次是要做給愛吃鹹派的外婆吃的,方也要吃,所以一次就做了兩個。

I made these quiche specially for grandma and for my sister, so one is not enough.

2拷貝 
我後來也有吃了大概1/4個,把培根炒到有點焦化真的味道更優。
而且感覺也比上次更不油膩,好吃。

I ate about 1/4 of 1 6" quiche.
It really gets better when the bacon is cooked to be a little caramelized, and it tastes less oily than the last time. Yumm~


延伸閱讀:
【食譜】青蒜苗烘蛋白 (免烤) Green Garlic Egg White Frittata (No Bake)
【食譜】簡易自製青醬 料理:青醬螺旋麵 Pesto Fusilli 
【食譜】聖誕節料理:紅酒迷迭香烤雞腿、楓糖南瓜派(無蛋) 
【下廚】偷吃步速成 濃郁日式咖哩 -- 30分鐘變出一鍋美味咖哩 
【食譜】超簡單~不用顧 養生紅豆紫米粥 (電鍋) 
【食譜】杏仁巧克力泥蛋糕 (無麵粉、減油減糖) 5樣食材搞定 
【食譜】抹茶乳酪蛋糕 (無麵粉) × 抹茶白巧克力淋面 

10拷貝 

>桶子葉の吐司記 FB粉絲團    

 

, , , , , , , ,
創作者介紹

桶子葉 の吐司記

桶子葉 發表在 痞客邦 PIXNET 留言(0) 人氣()