Recipes
Pork BBQ Quiche
Ingredients
Diced pork collar
100g
Bacon
50g
Onion
20g
Champignon mushrooms
30g
J-Lek BBQ Sauce for Grilled
80g
Ground black pepper
5g
Butter
20g
Whipping cream
90g
Egg
20g
Mozzarella cheese
30g
Cheddar cheese slices
2 slices
Ready-made tart shells
8 pieces
BBQ Sauce for Grilled
Available sizes: 340g, 1L, 1kg
Step-by-Step Directions
Step 1
Dice the pork collar and bacon.
Step 2
Thinly slice the champignon mushrooms and finely chop the onion. Set aside.
Step 3
eat a pan and melt the butter. Add the onion and sauté until fragrant. Add the bacon and sauté until fragrant, then add the champignon mushrooms and cook until softened. Next, add the pork*, season with J-Lek BBQ Sauce and pepper, and stir until well combined. Remove from heat, transfer to a container, and set aside.
Step 4
Prepare the egg mixture by whisking the eggs and whipping cream together in a mixing bowl until just combined. Season with salt, pepper, and ground nutmeg. Strain the mixture into a container and set aside.
Step 5
Once the cooked filling has cooled, spoon it into the tart shells, filling them about halfway.
Step 6
Carefully pour the egg mixture over the filling until the tart shells are almost full.
Step 7
Bake using top heat at 180°C for about 18–20 minutes, or until the top is beautifully golden brown.
Step 8
emove from the oven, let it rest for a few minutes, and serve.
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