Saturday, 11 May 2013

Breakfast quiche.

I love Jo Wheatley, she won The Great The British Off Series 2 and has gone from strength to strength and has released her second baking book recently, Home Baking, available exclusively from Sainsburys. I have blogged many times about my favourite quiche and tart recipes such as  Lorraine Pascale's version and Jo Wheatley's version, I have also made variations of my favourite quiche recipes, and can be viewed on my Facebook page.
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:

Breakfast quiche
You can see all the sausages rising to the top giving it a lovely texture and appearance.
Breakfast quiche

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
I baked the quiche for 35 minutes and served with crusty bread and mixed leaves, the perfect brunch dish.
Quiche with crust bread

Recipe for breakfast quiche.
1 packet of shortcrust pastry

10-20g butter
2 tbsp olive oil
100g mushrooms, sliced
240g bacon rashers
400ml double cream (I used half fat creme fraiche)
3 large eggs
50g cheddar
freshly ground pepper
6 sausages

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.


1 comment

  1. That's such a genius idea and so gunny as i'm just about to make a quiche myself... may have to rethink the ingredients!


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