Though breakfast is when most people eat quiche, you may be surprised to learn that it can be eaten at any time of day. The finest ones usually include mushrooms, and this recipe is no exception. Try this breakfast mushroom quiche if you have some mushrooms, leftover lunch meat or ham, and perhaps some puff pastry on hand. You may, however, eat it at any time of day, and it goes well with a light green salad.
Breakfast mushroom quiche suggestions
Frozen puff pastry is good for this recipe, particularly if you have leftovers from previous baking ventures. If you want a larger pie, you may add extra eggs. Add spring onions and a sprinkle of cayenne pepper for colour. Bacon is a terrific meat alternative, and everyone likes bacon in their quiche. You may also garnish the top with watercress and black pepper flakes.
Try this breakfast mushroom quiche for a delicious family meal. It’s also a great lunch option for those outdoor weekend gatherings.
Breakfast mushroom quiche recipe
Course: Main
Difficulty: Easy
Servings: 4 servings
Prep time: 20 minutes
Cooking time: 30 minutes
Ingredients
-
150g short crust pastry
-
1 onion
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mushrooms
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30g butter
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200g leftover ham or bacon
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2 eggs
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1 small can evaporated milk
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watercress
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salt and black pepper
Method
- Line a 20cm flan ring with the pastry. Trim edges and prick base.
- Chop onion finely. Wash and slice mushrooms. Fry both in butter until soft. Place in base of flan case.
- Cut meat into strips and arrange over vegetables.
- Beat eggs until smooth, season and add milk. Pour over the mixture and bake in centre of 200°C oven for 15 minutes.
- Reduce heat to 180°C and cook for a further 15 minutes.