Name: Breakfast quiche
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves 8
Ingredients: 180 g (6½ oz) Swiss brown mushrooms, sliced; 175 ml (6 fl oz) thickened (whipping) cream; ½ teaspoon freshly grated nutmeg; 1 teaspoon salt; 4–5 leeks, white part only, sliced (you will need 360 g/6½ oz sliced leek); 50 g (1¾ oz) unsalted butter; 180 g (6½ oz) bacon, sliced into thin strips; 1 x Shortcrust pastry base; 200 g (7 oz) gruyère, grated; 1 teaspoon chopped fresh thyme; ½ teaspoon smoked paprika; 10 eggs, lightly beaten; 50 ml (1¾ fl oz) light olive oil; 1 teaspoon freshly ground black pepper; 350 ml (12 fl oz) full-cream (whole) milk

Preparation info

Serves
8

Difficulty
Easy
Ready in
1 hr 50

Appears in

Chefs Eat Breakfast Too

By Darren Purchese

Published 2019

About

Okay, technically this isn’t really a breakfast dish, as such. I often make a quiche for dinner, then refrigerate the leftovers and have it for breakfast the next day – I think quiche is sensational served cold. Of course you can make it on the day, but I’d suggest you make the pastry base the day before. This will give you a fighting chance of getting breakfast up before lunch!