The Full English Breakfast Quiche

Aug 4, 2012 10:01 am

A complete English breakfast inside a single crust

Photo: Salma Khalil
Photo: Salma Khalil
This hefty English breakfast quiche combines all the dish's best components in one happy pie tin.
 

The “full English” is an unstoppable hangover cure. Fried eggs, sausage, bacon, mushrooms and tomatoes, and often whatever else you decide to toss into your skillet. As author W. Somerset Maugham said, “To eat well in England you should have breakfast three times a day.” This quiche delivers the best of British cuisine all in one delicious slice.

Related: Full English Breakfast Recipe

This recipe was adapted from British website AllAboutYou.com and uses a tweaked version of Mark Bittman’s tart crust in How To Cook Everything. Feel free to substitute your own crust recipe (or go with store-bought if you’re having a rough morning), but try to use a butter-based one. It is, after all, the stand-in for the toast.

Servings: 1 10-inch quiche

Ingredients

For the crust
1 1/4 cups plain flour
1/2 teaspoon salt
1 teaspoon English mustard powder
10 tablespoons butter, chilled and cubed
1 egg yolk
3 tablespoons ice water, or more if needed
For the filling
4 pork sausages
1/2 pound cherry tomatoes, halved
1/2 pound bacon lardons
1/2 pound button mushrooms, halved
1 tablespoon olive oil
1/2 pint creme fraiche
3 eggs, beaten
1 teaspoon English mustard powder
Directions: 
  1. Preheat the oven to 370°F.
  2. In a food processor, pulse the flour, salt, and mustard powder a couple times before adding the butter. Process until mixed (about 10 seconds). Add the yolk and process a few seconds longer, then transfer to a bowl and add the water.
  3. Use your hands to mix in the water, and then shape into a ball. Put it in the freezer for 10 minutes.
  4. Using plenty of flour, sprinkle the countertop, the roller, and then the dough. Roll out the dough to 1/8-inch thick.
  5. Line a 10-inch fluted, removable-bottom tart pan with the dough, allowing some to hang over the edges, and press the dough into the edges of the pan. Refrigerate for about 1 hour.
  6. Put the sausages in a roasting pan and place in the oven for 10 minutes. Then remove the pan from the oven and add the tomatoes, bacon, and mushrooms, all topped with the olive oil. Put the pan back into the oven for 15-20 minutes.
  7. Remove the dough from the fridge and prick with the tines of a fork, cover with parchment paper, and then place pie weights on top. Bake for 8 minutes.
  8. Remove from oven and take off the weights and paper. Turn down the oven to 300°F and put the pan back in the oven for 2-3 minutes to dry out.
  9. Remove the pan from the oven. Slice the sausages and combine the pieces with the bacon, mushrooms, and tomatoes. Scatter these ingredients in the pan. Mix the crème fraîche, eggs, and mustard powder, and pour over your other ingredients in the pan.
  10. Bake 30-35 minutes, until the mixture is set, and then turn off the oven, open its door, and allow the quiche to cool in the oven 15 more minutes. Serve hot or cold. 
Level of Difficulty: 
Moderate
Prep Time: 
45 minutes
Cooking Time: 
2 hours
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