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Full English Breakfast Quiche

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Directions

 

How You Make It:

  1. Roll out your pastry on a floured surface until about the thickness of a pound coin. Fold the big piece in on itself, lift and transfer to a 9" tart tin with a removable base. Fold out the pastry again until all sides are covered, then press the pastry in at the bottom and the sides of the tin.
  2. Fill with greaseproof, baking beads/rice/pulses and blind bake at 200degs for about 15 minutes, or until the pastry has hardened, cooked through and slightly coloured.
  3. Meanwhile, Cook your sausages, bacon, mushrooms and cherry tomatoes. Any way you like, but we roasted sausages, grilled tomatoes and bacon and fried our mushrooms in nice thick slices.
  4. Whisk together your eggs, cream and whole milk and season well with salt and pepper.
  5. Bring out your pastry base, remove beads/rice and leave to cool slightly.
  6. Pop in your cooked breakfast items, chopped into manageable bits if necessary.
  7. Put your tin on a baking tray in the oven and pour in your mix until the tart is full.
  8. Bake for 30 mins at 160degs (fan).
  9. Leave to cool before removing from the tin, slicing and sharing. Enjoy!