1 loaf of sourdough from your local bakery.
500 ml thickened cream
3 whole extra large eggs
2 extra large egg yolk
10 g salt
3 g fresh cracked black pepper
40 g Gruyere cheese, grated
20 g chives, finely chopped
70 g diced bacon (optional)
Cut the bread top off (keep the base about 5 cm high).
Slowly pick the inside bread out, avoid breaking the shell.
Pre-bake the shell at 165 C for 10 minutes.
Preheat oven to 155C using the Electrolux Steam function.
Place whole eggs, egg yolks, cream, salt and pepper in a large bowl. Whisk until combined.
Pass the mix through a fine strainer.
Caramelise the diced bacon in a frying pan and then cool slightly.
Add the cold caramelised bacon, grated Gruyere cheese and chives to the quiche mix.
Season with salt and pepper. Mix well and pour into the sourdough bread shell.
Bake the quiche for 40 minutes or until set.
Credits: Richard Ousby Electrolux ambassador and Executive Chef of Stokehouse Restaurants in Brisbane and Melbourne.