Vegetarian Breakfast Quiche
Ingredients
Pastry
- 50g plain flour
- 25g fat (mix of trex and lurpak)
- Cold water (just enough to bind)
Filling
- 2 movingmountainsfoods sausages
- A little vivera_uk plant bacon
- 2 beaten eggs
- 30g grated pilgrimschoice extra mature cheddar
- Salt
- White pepper
Accompaniments
- Baked beans
- Clarence court free to fly quail eggs
Preparation
Wrap the pastry and refrigerate
Roll out and line a greased 12cm loose bottom flan tin, trim but leave a little extra to trim once baked
Blind bake for 15 to 20 minutes at 190°C fan
Cut up the sausages and fry them
Fry the plant bacon
Mix the beaten eggs with grated cheese, salt, and white pepper
Add the fried sausages and bacon to the blind-baked pastry case
Pour in the egg mixture
Bake for 25 minutes at 180°C
Serve with baked beans and quail eggs
Notes
This recipe uses specific brands, which can be substituted with similar products
