MUNCH RATING: 4/5
When I made my Leek and Bacon Quiche I came up with the idea of doing a Breakfast Quiche with sausage, bacon and mushrooms. I wanted to add some cherry tomatoes and now that Steve likes my home-grown ones, I decided to just do a Sausage and Tomato quiche (plus we didn’t have any bacon as we’d had Bacon Sarnies the day before!).
I thought the tomatoes tasted fantastic so I’d definitely put them into a quiche again.
I used the pastry that I’d previously made and put into the freezer. I defrosted it in the fridge overnight and it had little white spots all over it. It looked a bit like mould, but it didn’t smell off and Steve said it was probably just the fat in the pastry that had separated. So I just kneaded the pastry until it was smooth and it was fine to roll out.
- Makes: 1 quiche but enough pastry for 2
- Oven temperature: Gas mark 6/400°F/200°C
- Prep time: 20 minutes
- Cooking time: 1 hour
- You will need: an 8-inch flan tin
Ingredients for the Shortcrust Pastry:
- 225g plain flour
- 55g butter, cold
- 55g lard, cold
- approx. 9 teaspoons water
Directions for the pastry:
- Sift the flour and a pinch of salt into a mixing bowl.
- Cut the fat into small pieces and add to the flour. Rub the fat into the flour with your fingertips until the mixture resembles fine breadcrumbs. If you shake the bowl, any big lumps of fat should rise to the surface, so you need to rub these in.
- Make a well in the centre, then add the water and using a round bladed/palette knife, mix into a firm dough. Don’t force the mixture together, if you need to add another teaspoon of water to bring together the dry bits at the bottom of the bowl then that’s fine.
- There is no need to chill this dough, so you can roll it out and use it straight away or store it in the freezer for another time.
- You only need half the amount of pastry for 1 quiche, so split it in half and freeze whatever you don’t need - if you have a spare flan tin then it’s ideal if you line that tin with the pastry and then pop the whole thing in the freezer, then it’s ready to use for next time!
- Preheat the oven to Gas mark 6/400°F/200°C.
- Roll out your pastry to 2-3mm thick and use it to line an 8-inch flan tin, pressing it into the flutes, then neatly trim away the excess with a knife. If your tin has a lip then make sure it is covered with pastry as when it bakes it will shrink. Then line the tin with some greaseproof paper and fill with a layer of baking beans and bake blind for 15 minutes, it should be pale golden brown. Remove the baking beans and the paper and return the pastry to the oven for about 5-10 minutes to dry out the base.
Ingredients for the filling:
- 4 sausages (I used Lincolnshire)
- big handful of cherry tomatoes, halved
- 75g mature cheddar cheese, grated
- 2 large eggs
- 150ml double cream (I used Elmlea)
- salt and black pepper
Directions for the filling:
- Grill the sausages until they’re golden brown. Slice on an angle about 5mm thick.
- Arrange roughly half the sausages into the blind-baked pastry case, sprinkle on the cheese, then arrange the tomato halves and the rest of the sausage over the top in a pretty pattern.
- Whisk the eggs with the cream, salt and pepper. Pour the liquid into the pastry case, being careful not to overfill it (you might not need all of it).
- Place in the top third of your oven and cook for 25-30 minutes at Gas mark 6/400°F/200°C. Serve hot or warm.