After more than a year reading my recipes and stories, I think you know by now how much I like to watch Food Network 🙂 I’ve had the opportunity to follow some programs for quite a few years now and I have learned so much with all the chefs, amateurs and professional ones. And along with all the tips I also learned new recipes that I have never come across before. Like this one: hot dog quiche in a loaf 🙂
I saw this recipe on an Andy Bates program. I first started following him when he visited Portugal, more precisely Albufeira, my town. I decided there and then that I liked him 🙂 Recently, I came across his Brazilian visit on Food Network and decided to keep follow it. Andy Bates starts by visiting the local food stalls or restaurants, he tries the food and learns how to prepare it. Then he comes up with his own version of the dish, most of the times adapting it to European ingredients. To be honest, I don’t remember which was the original dish that gave him the idea for this hot dog quiche in a loaf but it was some sort of street food for sure.
In my house, we don’t really eat hot dog sausages or bratwursts because the boyfriend is not a fan of it. If we cook sausages (which we actually do a lot), we always choose the fresh from the butcher version. Although most of the times I’m still stuck when choosing it. The boyfriend has a very particular taste when it comes to sausages 🙂 But for this recipe I had to ignore his taste and go for these really nice and big hot dog sausages… and I made the right choice as it came out really good 🙂
Hot dog quiche in a loaf
- 1 large white bloomer loaf
- 500 g shallots peeled and halved length ways
- 1 green pepper sliced
- 25 g butter
- 2 tsp caster sugar
- 4 large hot dog sausages cut into thick slices
- 3 large eggs
- 3 egg yolks
- 150 ml double cream
- 150 ml milk
- 2 tsp Dijon mustard
- Chives finely chopped
- 100 g grated cheese
- Salt & pepper
- Preheat the oven - 180C
- Cut the bread length ways through the middle and remove the top. Hollow out the base of the bread to make a shell and then brush the inside with olive oil.
- Bake for 10 min until crisp, then leave to cool.
- Reset the oven to 120C
- In a large oven proof pan, melt the butter and sugar with a little oil. Add the shallots, cut side down, and the slices of pepper. Fry for 5 min until golden, then turn the shallots and fry for a further 2/3 min.
- Transfer to the oven for 15 min until soft.
- Spoon the shallots into the bread shell, then scatter the sausage pieces over the top.
- Whisk the eggs, egg yolks, cream, milk and mustard together until smooth. Add the chives and half the cheese and mix together.
- Season with plenty of salt and pepper and pour over the sausage and shallots in the bread shell.
- Sprinkle over the remaining cheese.
- Bake for 35-40 min until just set but with a slight wobble in the centre.
- Remove from the oven and leave to cool before slicing