With the holiday season here, I know a lot of people will have overnight guests at some point soon. This is a perfect make-ahead breakfast or brunch as it is actually best once it has been in the fridge overnight. You can then either serve it at room temperature or slightly warmed, depending on your preference.
I used some beef sausages to make my quiche but any type would work perfectly well, including chorizo. You could also add chopped basil to the egg mixture for extra flavour if you like.
You will need a 25cm/10 inch loose-bottomed deep pie pan or spring-form pan.
By the way, I will be posting recipes every two days between now and Christmas as I know it is the time of year when everybody is looking for new food ideas 🙂
Ingredients – serves 6-8:
- 4 sausages
- 150g/5 oz bacon, diced
- 2 sheets frozen puff pastry, thawed (my sheets are 25cm/10 inches square)
- 6 cherry or grape tomatoes, halved or quartered
- 1 cup grated cheese (cheddar or something similar)
- 4 eggs
- 1 and 1/2 cups milk
- 1/2 cup light sour cream
- 2 tbsp plain (all purpose) flour
- 2 teaspoons wholegrain mustard
- freshly ground black pepper, to season
- fresh basil leaves, optional, to serve
- Cook the sausages until browned all over, then thinly slice and set aside to cool.
- Cook the bacon until lightly browned, and set aside to cool with the sausage pieces.
- Heat your oven to 200C/180C fan forced/390F.
- Spray your 25cm/10 inch loose-bottomed deep pie pan or spring-form pan with a little cooking spray or grease with a little butter.
- Line the pan with the thawed puff pastry, overlapping and trimming as required to cover the base and sides of the pan. Tip: ensure all pastry joins are well sealed or your egg mixture might leak out.
- Scatter half of the cooled sausage pieces, bacon, tomato pieces and cheese over the pastry.
- In a large jug, whisk together the eggs, milk, sour cream, flour, mustard and a good seasoning of black pepper. Pour half this mixture over the sausages etc in the pan.
- Scatter over the remaining sausage pieces, bacon, tomato pieces and cheese, then top with the remaining egg mixture.
- Bake for 25 minutes then turn the oven temperature down to 180C/160C fan forced/350F. Bake for a further 35-40 minutes or until the top of the quiche is puffed and golden all over.
- Remove from the oven and set aside to cool. (The quiche will fall flat as it cools.)
- Once cooled, cover with cling wrap and place in the fridge overnight.
- Remove from the fridge an hour before serving so the quiche can come to room temperature. You can then remove it from the pan and place on your serving plate. Top with fresh basil leaves, if using.
- Serve and enjoy!