Full English Breakfast Quiche


Healthier than a ‘fry up’ but it takes a lot longer to make!

At 498 calories per serving and taking an hour to make, Full English Breakfast Quiche from Two Chubby Cubs is a tad heavy and labour intensive to work as a weekday brekky. But as a lazy weekend brunch….. now you’re talking. The beauty about quiches is that as long as you’ve got eggs pretty much everything else goes. And pretty much everything goes into this – cherry tomatoes, bacon, sausage, mushrooms, spring onions and cheese.

I was slightly nervous about flipping my quiche over at the end, but thankfully everything went to plan and the quiche finished up on my plate and not the kitchen floor! I used a large, glass pyrex quiche dish and it was fine, but the Cubs recommend that you use a 23cm ( 9 inch) deep-dish silicone cake tin for this to make it easier to get the quiche out when you come to portion it up.

Recipe: Full English Breakfast Quiche  

Calories: 498 per serving

Serves: 4

Book: Two Chubby Cubs – The Cookbook

Prep time: Approx 20 mins

Cooking time: Approx 1 hour

Ingredients:

  • 400g cherry tomatoes
  • Low-fat cooking spray
  • A pinch of chilli flakes
  • 4 good-quality sausages (split open and the sausagemeat made into little tiny meatballs)
  • 110g bacon lardons (or chop your own bacon if you’re watching the fat content)
  • 4 thick spring onions (sliced)
  • 200g button mushrooms (finely sliced)
  • 8 large eggs
  • 50ml milk
  • 80g grated mature Cheddar
  • A pinch of sea salt and black pepper

Cost per portion: Approx £1.64

Method:

Preheat your oven to 180 degrees C fan / gas mark 6

Slice your tomatoes in half, sprinkle with a pinch of chilli and sea salt, then spread them on a tray and pop them into the oven for 20 minutes, being careful not to let them char.

While the tomatoes are roasting, put the sausages, bacon, spring onions and mushrooms into a hot frying pan and cook until browned, making sure the water from the mushrooms has boiled away.

Take your tomatoes out of the oven when they’ve softened and mash them in a bowl.

Crack the eggs into a large bowl, add the milk, and whisk together with a good pinch of salt and pepper. Add the sausages, bacon, onions, mushrooms and cheese.

Spray the insides of your baking tin with low-fat cooking spray. Gently spoon the mashed tomatoes into the bottom of the tin and spread them around so you have a thin layer.

Carefully pour the quiche mix over the top = the gentler you are, the neater the results. No need to add cheese on the top of the quiche – you’re going to flip this, so the ‘top’ of the quiche you can see at the moment will be the bottom.

Cover loosely with tin foil and bake for about 30 minutes, then remove the foil and bake for another 10 minutes, or until the eggs have set.

To serve, allow to cool, then it’s time to be brave: place a plate on top of the dish, your hand underneath, and flip it – the quiche will drop out on to the plate and look at you, you’ve created a masterpiece!

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