All Day Vegetarian Breakfast Quiche

Quiches are one of my favourite bakes, a crisp pastry base and a light and tasty filling – This is a recipe that will serve around eight people, and being vegetarian means everyone gets to enjoy a slice!

You’ll Need

  • Shortcrust Pastry (400g will suit a standard size flan dish)
  • 3 Vegetarian Sausages (Linda McCartney Red Onion and Rosemary)
  • 1 Pack Cherry Tomatoes
  • 3 Eggs
  • 300ml Semi-Skimmed Milk
  • 3tbs Grated Cheese
  • Seasoning

To Make

  • Preheat the oven to 200C (fan)
  • Wash, dry and put the tomatoes on a baking tray with a splash of olive oil and some balsamic vinegar and pop in the oven. On a separate tray in the same oven, place the sausages and cook for 20 minutes
  • Whisk the 3 eggs and milk in a jug, season with a dash of salt and plenty of black pepper – Nutmeg is nice finely grated too. Pop the jug in the fridge for later
  • Whilst the filling is cooking, roll out the pastry to about the thickness of a pound coin and lay across your flan dish, making sure that the pastry is flush to the edges of the dish. Prick the base with a fork all over and trim off most of the excess
  • When the fillings have been cooked, remove from the oven and turn the temperature down to 180C (fan). Slice the sausages and drain the excess liquid from the tomatoes
  • Cover the pastry with foil, and fill with baking beans or dry rice, and pop in the oven for around 15 minutes – at this point remove the foil and the beans and bake for a further 5-10 minutes until the base is golden brown and dry
  • Once the base is ready, fill with the tomato and sausage, sprinkle the grated cheese on top and pour the egg and milk mixture in. Bake for around 20 minutes or until the filling has set. Once finished, trim off any left pastry
  • Allow to cool partially before turning out to serve

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