Friday, April 28, 2006

Quiche Hashbrown with Bell Peppers

Another quiche made. No pre-cooking required for this one. *Just be warned that this is totally filling.* Compared to the last quiche, this one's have a lot more fillings and the hashbrown made a total difference overall. Oooh... the bell peppers added a distinct appetising colour too. I'd strongly recommend this for a hearty breakfast to start off your day anytime! I'd prepare this dinner time and heat up for breaky the next day. If not, dream on to a hearty breakfast!

Ingredients for crust pie
1 cup AP flour
1/6 cup milk
1/3 cup vege oil
Mix well with a fork and roll to fill up base & side baking tin.
Blind bake @ 180'C for 20 minutes or till crust pie slight browned.
Ingredients for fillings
2 hashbrowns - mashed
4 eggs - whipped
1/8 cup full creamer
celery - sliced finely
red bell peppers - sliced finely
white pepper
salt
2 sliced cheese - divide into 6
cheddar cheese - grated
Method
First lay sliced cheese. Then spread the mashed hashbrown. Spread in celery and red bell peppers. Combine whipped egg with white pepper, full creamer and salt. Note that hashbrown is salty, so not too much salt. Spread grated cheddar. Then pour egg mixture all over. Bake @ 180'C for 40 minutes. Let cool and enjoy!


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