Breton quiche recipe
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Breton quiche recipe

It’s the kind of summer when a breakfast on the patio is a must. The best part about hosting a brunch is that you can go all out and include everyone’s favourite foods and dishes. A delicious quiche has a lot of eggs and bacon in a flaky crust. This baked Breton quiche is perfect for sharing over coffee or a delicious mimosa.

Breton quiche suggestions

To prevent the crust from becoming soggy after adding the wet ingredients, you will be par-baking it first. Too much moisture and too much handling are the primary causes of stiff short crust pastry. Roll out the dough quickly without pressing down too much, and let it rest for a while in a cool place. Experiment with different kinds of cheese, spicy meat, and other fillings to come up with something really unique. Each pie serves about 4 to 6 people.

Get together with your closest friends and have a brunch party in the backyard. This Breton quiche is simply delicious, and it goes well with a sneaky cocktail.

Breton quiche recipe

Breton quiche recipe

Recipe by Gary Dunn

Course: Breakfast, Main

Cuisine: Global

Difficulty: Easy

Servings: 4 servings

Prep time: 10 minutes

Cooking time: 50 minutes

Total time: 1 hour 

The main reasons for tough short crust pastry are too much liquid and overhandling. Roll the pastry quickly without pressing down too much and rest it for a while in a cool place.

Ingredients

  • For the pastry

  • 170g plain flour

  • 1 pinch salt

  • 60g butter

  • 45g butter or pork fat

  • 6 tsp water

  • For the filling

  • 120g Emmenthal or Gruyere cheese

  • 4 rashers streaky bacon

  • 125ml cream

  • 2 large eggs

  • 1 tbsp. parsley, chopped

  • 2 tsp chives, chopped

  • salt and pepper

Method

  • Make short crust pastry in usual way with flour, salt, butter, lard and water.
  • Roll it out on a lightly floured table and use to line a shallow fluted tin or ring, placed on a baking tray.
  • Prick pastry well, line with grease-proof paper and fill with baking beans, or fill with crumpled foil.
  • Bake for 20 minutes in a moderately hot (190-200°C) oven, then remove from the oven. Remove the paper and beans, or foil, and reduce the oven temperature to moderate (180°C).
  • Slice the cheese and arrange in base.
  • Fry bacon very lightly for 1 to 2 minutes. Cut each rasher in half and arrange on top of cheese.
  • Mix together the cream, eggs, parsley, chives and seasoning. Pour in to the crust and bake for 30 minutes or until the filling is pale golden and just set. Serve hot or cold


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