English breakfast quiche

Serves: 6

Edit

Update

Cancel

Total Time: 80

Prep Time: 20

Cook Time: 60

• 225 gram(s) plain flour
• 1 teaspoon(s) English mustard powder
• 150 gram(s) butter, chilled and cubed
• 1  egg, beaten
• For the filling
• 4  pork sausages
• 200 gram(s) cherry tomatoes, halved
• 200 gram(s) bacon lardons
• 200 gram(s) button mushrooms, halved
• 1 tablespoon(s) olive oil
• 300 ml (½pt) crème fraîche
• 3 large eggs, beaten
• 1 teaspoon(s) English mustard powder

Method

1. Preheat the oven to 200ºC/180ºC fan/Gas 6. Put the flour, mustard powder and butter in a food processor and pulse until just combined. Add the egg and run the motor until the mixture just forms a ball. Turn out, wrap with clingfilm and chill in the fridge for 30 minutes.
2. Put the sausages in a roasting tray and roast for 10 minutes. Take the tray out of the oven, add the tomatoes, lardons and mushrooms, drizzle over the oil and return for 15-20 minutes, until everything is cooked through. Leave the oven on.
3. Roll out the pastry on a floured surface until 3mm thick and use to line a 25cm fluted, loose bottomed tart tin. Press into the corners and leave to over hang. Prick the base all over with a fork, line with parchment and fill with baking beans. Bake for 8 minutes, then remove the beans and paper. Trim off the overhang and reduce the heat to 150ºC/130ºC fan/Gas 2. Return the pastry case to the oven for 2- 3 minutes to dry out.
4. Slice the sausages and scatter them with the rest of the roasted ingredients into the pastry case. Mix the crème fraîche, eggs and mustard powder and pour over the filling. Bake for 30-35 minutes, until set around the edges. Turn off the oven and leave the tart to cool in the oven, with the door open, for 15 minutes. Serve hot or cold.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!