18 July, 2015
All Day Breakfast Quiche
All Day Breakfast Quiche
Makes: 1 large quiche
Ingredients:
- 1 1/2 sheets frozen shortcrust pastry, defrosted
- 1/2 zucchini, thinly sliced
- 1 small red onion, diced
- 2 rashers bacon, rind removed and diced
- 1 tomato, halved and sliced
- 3 mushrooms, thinly sliced
- Handful baby spinach, roughly chopped
- 200g sour cream
- 3/4 cup grated cheese
- 6 eggs, lightly beaten
Method:
- Preheat oven to 180 degrees Celsius and grease your quiche tin.
- Knead your defrosted 1 ½ sheets of shortcrust pastry together until into a smooth pastry ball, then roll out big enough to cover your quiche tin and line the tin with pastry, use a knife to trim the pastry to align with the top of the tin
- Prepare to blind bake by placing baking paper in the pastry case and fill with baking beads and blind bake the crust for 10 minutes.
- While the crust is baking prepare the remaining ingredients and mix well.
- In another bowl mix the sour cream, cheese and eggs, lightly whisk, if you think the consistency is too thick add a dash of milk.
- Once the pie crust comes out of the oven remove the baking beads and baking paper and fill the pie crust with the vegetables packing in well. Pour the egg & sour cream mixture evenly over the top.
- Bake in the oven for 30-40 minutes until the egg mixture is set and golden.
Recipe Notes:
- Store covered in the fridge for the maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.