Breakfast Quiche

AuthorThe Batch Lady

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Standard batch serves 4

Yields1 Serving
 1 block Puff Pastry
 6 Eggs
 Splash of Milk
 Pre-grated Cheese
 2 Sausages
 2 Black pudding
 2 Bacon
 4 Mushrooms, chopped
 6 cherry tomatoes
1

Method
First pre-cook your sausages, black pudding and bacon and allow to cool.

Once cooled chop these up into small chunks

Next butter your dish well, to make sure your quiche will come out.

Roll out your pastry on a floured surface

Then place the rolled-out pastry in the quiche dish as per the video. Trim the edges!

Next add in a handful of grated cheese into the bottom of the dish and any of the already cooked meats that you want.

Next add your mushrooms and chopped tomatoes.

Mix your eggs a bowl with the milk and salt and pepper.

Pour the mixture into your dish making sure all the ingredients are covered in the egg mix, if not you may want to add in an extra egg (depending on the size of your dish).

Finally add another handful of grated cheese over the top.

Place on a tray and cook in oven 180ºç for 20 minutes, then cover your quiche with silver foil and continue to cook for another 35 minutes. (to check that it is cooked through, put a fork in the middle to check that there is no liquid left).

2

Ready for the freezer
Once it’s out of the oven, leave to cool completely the wrap in cling film and freeze.

3

Ready to Eat
This quiche can be reheated from frozen, simply cover in silver foil and place in oven until piping hot, may take around 50 minutes if its solid.

Or you can simply defrost and serve it cold.

Category

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 1 block Puff Pastry
 6 Eggs
 Splash of Milk
 Pre-grated Cheese
 2 Sausages
 2 Black pudding
 2 Bacon
 4 Mushrooms, chopped
 6 cherry tomatoes

Directions

1

Method
First pre-cook your sausages, black pudding and bacon and allow to cool.

Once cooled chop these up into small chunks

Next butter your dish well, to make sure your quiche will come out.

Roll out your pastry on a floured surface

Then place the rolled-out pastry in the quiche dish as per the video. Trim the edges!

Next add in a handful of grated cheese into the bottom of the dish and any of the already cooked meats that you want.

Next add your mushrooms and chopped tomatoes.

Mix your eggs a bowl with the milk and salt and pepper.

Pour the mixture into your dish making sure all the ingredients are covered in the egg mix, if not you may want to add in an extra egg (depending on the size of your dish).

Finally add another handful of grated cheese over the top.

Place on a tray and cook in oven 180ºç for 20 minutes, then cover your quiche with silver foil and continue to cook for another 35 minutes. (to check that it is cooked through, put a fork in the middle to check that there is no liquid left).

2

Ready for the freezer
Once it’s out of the oven, leave to cool completely the wrap in cling film and freeze.

3

Ready to Eat
This quiche can be reheated from frozen, simply cover in silver foil and place in oven until piping hot, may take around 50 minutes if its solid.

Or you can simply defrost and serve it cold.

Breakfast Quiche

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