Jo's breakfast quiche recipe contains all the lovely ingredients that you would expect in a full English; breakfast, bacon, mushrooms and eggs. I added sausages to my breakfast quiche which made it more colourful and hearty. I used ready made shortcrust pastry as did not fancy making shortcrust pastry on a Saturday morning, and this works quite well
Here is how my breakfast quiche turned out:
I blind baked the pastry for around 18 minutes and whilst this was baking I fried the bacon, mushrooms and grilled the sausages. Once my ingredients were cooked I made the filling, mixed the double cream, 3 eggs and pepper together and placed the bacon, mushrooms and sausages on the pastry base and topped with the filling.
|Filling for quiche|
|Quiche pre baked|
|Quiche with crust bread|
Recipe for breakfast quiche.
1 packet of shortcrust pastry
2 tbsp olive oil
100g mushrooms, sliced
240g bacon rashers
400ml double cream (I used half fat creme fraiche)
3 large eggs
freshly ground pepper
You will need a 21-23cm loose bottomed tin
Dust the work surface with flour and roll the pastry out to a thickness of a 2-3mm. Carefully line the tart tin with the pastry, trim off any excess and prick the base with a fork. Line the tart shell with baking parchment and baking beans and place on a baking tray. Bake for 20 minutes and then remove the beans and parchment and bake for a further 5-10 minutes until pale golden.
Turn the oven to down to 160C/320F/gas mark 3.
Heat the butter and 1 tablespoon of olive oil in a frying pan, add the sliced mushrooms and gently saute until tender and all the mushroomy juice has evaporated. Remove the pan and out to one side. Chop each of the bacon rashers into three pieces and heat 1 tablespoon of olive oil in the frying pan. Add the bacon and cook over a medium heat until crisp and golden.
Beat the cream, or creme fraiche, eggs and cheese into a bowl until thoroughly combined.
Spread the bacon and mushrooms in an even layer in the bottom of the cooked pastry. Pour in the cream mixture and bake the quiche for 35 minutes or until just wobbly in the centre.
Remove from the oven to stand and firm up in the tin for 10 minutes.