Maple and Pork Belly Breakfast Quiche
ingredients
1 refrigerated pie crust
6 eggs
1/2 cup whole milk
1 tbsp scallions chopped
1/2 tbsp maple syrup
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded
1 cup pork belly, cooked and cubed (see note below)
instructions
Preheat the oven to 400 degrees.
Pre-bake your pie crust. Unroll the refrigerated pie crust into a 9 inch pie plate. Crimp the top edges and with a fork prick the bottom of the pie crust . Bake for 8 minutes at 400 degrees. After removing the pie crust lower oven temperature to 350.
While the pie crust is pre-baking, whisk together the eggs, milk, maple syrup, salt and pepper.
Once you remove the pie crust from the oven, let it rest for 5 minutes. Then add your cubed pork belly, and cheese to the pie crust.
Pour your egg mixture over the pork belly and cheese, making sure it covers the pork belly and cheese. Sprinkle scallions over the top. Bake at 350 for about 40 minutes. Until the top starts to brown.
Let the quiche cool for a couple of minutes before slicing!
cooking the pork belly
At the butcher/meat counter you will find slabs of pork belly. This recipe only needs you to work with 1lb of pork belly. Preheat the oven to 450 degrees. Cut the pork belly into small cubes. Line a baking tray with parchment paper. Place pork belly on the prepared baked baking sheet , toss with olive oil, kosher salt, and pepper. Bake for 30 minutes, then give the pan a shake, to move around the pieces and bake for 10 minutes more.
You may also find pre-packaged pork belly at some grocery stores. In which case, you would cut it into cubes (if not already). Then saute in a pan with a little bit of butter or oil of your choice, until brown on all sides.
RECIPE NOTES: The pork belly may produce some oil/grease rising to the top of the quiche, if you find that happening just blot the top with a paper towel.