Make every meal MATTER
BREAKFAST
Brunch quiche
You can serve this quiche any time, but it’s a great start to the day and is perfect on its own or with a side salad.
SERVES 6
PREP 20 MINS
COOK 1 HOUR 30 MINS
✱ 320g ready-rolled puff pastry
✱ 150g baby chestnut mushrooms, halved
✱ 100g smoked streaky bacon, 3 rashers reserved, the rest cut into chunks
✱ 1 small leek, halved and finely sliced
✱ 10g fresh parsley, finely chopped
✱ 50ml full-fat milk
✱ 150g half-fat crème fraîche
✱ 2 eggs
✱ 1tsp nutmeg
✱ 4 small eggs or quails’ eggs (optional)
YOU WILL ALSO NEED
✱ 25cm fluted tart tin
✱ Baking beans
1 Heat the oven to 200C/Gas 6. Unroll the pastry and roll out wide enough to cover the tin. Lay the pastry over the tin and ease the edges in. Use a serrated knife to trim the excess. Prick the base all over with a fork, line with baking paper and pour in baking beans. Bake blind for 40 mins before removing the beans and cooking for a further 5 mins.
2 Meanwhile, fry the mushrooms in a pan, tossing for 5-10 mins until golden. Remove and set aside.
3 Next, fry the bacon rashers in the pan. Once crispy, remove and add the bacon chunks to the mushrooms, and set the whole rashers to one side.
4 Wipe the same pan and put back on the hob over a medium heat to gently sweat the leek for 10 mins. Once cooked, mix with the mushrooms, chopped bacon and parsley. Add the milk, crème fraîche, large eggs, nutmeg and ¼tsp salt. Mix until smooth.
5 Once the tart case is cooked, turn the oven down to 170C/Gas 3. Press the bacon mixture into the base. Pour over the liquid and lay whole cooked bacon rashers on top, leaving space for the quails’ eggs, which you will add later. Cook the quiche for 25 mins. Use a spoon to press 4 shallow holes on top, and crack a quail’s egg into each cavity. Return to the oven for 20 mins. Rest before serving.
Per serving: 347 cals, 24g fat (11g saturated), 19g carbohydrates
