Lazy weekend BRUNCH
Fancy breakfast quiche
Serve this quiche any time of the day – it’s perfect with a simple bitter side salad. We used dainty quails’ eggs – crack these fiddly treats with a sharp vegetable knife to pierce the membrane.
Serves 6 • Ready in 1 hr 15 mins
320g ready-rolled puff pastry
150g baby chestnut mushrooms, halved
100g smoked streaky bacon, 3 rashers reserved, the remainder cut into chunks
1 small leek, halved and finely cut
10g parsley, finely chopped
50ml full-fat milk
150g half-fat creme fraiche
2 large organic eggs
1tsp nutmeg
4 quails’ eggs
you will need:
25cm fluted tart case, baking beans
Heat the oven to 200C/Gas 6. Unroll the pastry and roll out the width wide enough to cover the case. Lay the pastry over the case and ease the edges in. Use a serrated knife to trim the excess. Prick the base all over with a fork, line with baking parchment and pour in baking beans. Blind bake for 40 mins before removing the beans and
