Admittedly they are all different tastes, like Cumberland, or lamb ones plus the usual pork ones too.
So when I was sorting out my freezer and came across more cocktail sausages I knew exactly what I’d do, an English Breakfast quiche, after all think sausage, eggs and bacon and what comes to mind? An English Breakfast, right?
It has been the perfect lunchtime snack this week and the girls have nibbled a bit after school too. Dad will happily polish off a slice when he gets in famished after his day at work too.
My usual ratio for a quiche is 2 eggs – 300ml milk, sometimes I may add some yogurt (natural) or some cream if it needs finishing off too. Adapt as to whatever you find in your fridge and remember this makes a perfect family meal which can be frozen too.
- 1 large onion
- drop of olive oil (or knob of butter)
- 4 rashers bacon
- 6 chipolata sausages
- 100g mushrooms
- 150 g cherry tomatoes
- 2 eggs (medium)
- 300 ml milk
- salt and pepper to season
- 1 pack of ready to roll shortcrust pastry
- 1 x 24 cms flat dish
- Take out the pastry from the fridge 30 minutes before rolling to allow it to come to room temperature.
- Peel and chop the onion finely, fry in a drop of olive oil or butter until golden and soft.
- Chop the bacon and sausages into bite size pieces and add to the onions, fry gently until cooked.
- Add the mushrooms and fry for a couple of minutes to soften and colour towards the end.
- Roll out the pastry and line a greased 24cms pie dish, prick the bottom with a fork, line with baking paper and add ceramic beans, bake blind for 15 minutes. (180 C)
- Remove the paper and beans and place the onion and meat mixture on the bottom of the flan, spread evenly over the base and dot the halved cherry tomatoes on top
- Whisk the eggs in a jug add the milk, season with salt and pepper and pour over the filling.
- Place in the oven at 180 C for 35 minutes or until your quiche is firm to touch and golden on top
- Perfect for all the family, can be eaten hot or cold.