Breton quiche: A simple brunch to enjoy with friends
It's time to invite your besties over for an outdoor brunch. Our Breton quiche is simply delicious and perfect with a sneaky cocktail.
The weather is perfect for a lovely outdoor brunch on the patio this summer. The great thing about actually making a brunch meal is that you can go all out with dishes and ingredients that everybody loves. Quiche is a great dish with loads of eggs and bacon in a crumbly crust. Our Breton quiche is a simple baked quiche that goes very well with conversation, coffee or even that tasty mimosa cocktail.
Breton quiche tips
You will be par-baking the crust so that it doesn’t get soggy when you add the wet ingredients later. The main reasons for tough short crust pastry are too much liquid and over-handling. Roll the pastry quickly without pressing down too much and rest it for a while in a cool place. You can also get creative with extra fillings like chili, mushrooms and changing the type of cheese used. Each pie serves about 4 – 6 people.
It’s time to invite your besties over for an outdoor brunch. Our Breton quiche is simply delicious and perfect with a sneaky cocktail.
Breton quiche recipe
Course: Breakfast, MainCuisine: GlobalDifficulty: Easy4
servings10
minutes50
minutes1
hourThe main reasons for tough short crust pastry are too much liquid and overhandling. Roll the pastry quickly without pressing down too much and rest it for a while in a cool place.
Ingredients
- For the pastry
170 g plain flour
1 pinch salt
60 g butter
45 g butter or pork fat
6 tsp water
- For the filling
120 g Emmenthal or Gruyere cheese
4 rashers streaky bacon
125 ml cream
2 large eggs
1 tbsp parsley, chopped
2 tsp chives, chopped
salt and pepper
Method
- Make short crust pastry in usual way with flour, salt, butter, lard and water.
- Roll it out on a lightly floured table and use to line a shallow fluted tin or ring, placed on a baking tray.
- Prick pastry well, line with grease-proof paper and fill with baking beans, or fill with crumpled foil.
- Bake for 20 minutes in a moderately hot (190-200°C) oven, then remove from the oven. Remove the paper and beans, or foil, and reduce the oven temperature to moderate (180°C).
- Slice the cheese and arrange in base.
- Fry bacon very lightly for 1 to 2 minutes. Cut each rasher in half and arrange on top of cheese.
- Mix together the cream, eggs, parsley, chives and seasoning. Pour in to the crust and bake for 30 minutes or until the filling is pale golden and just set. Serve hot or cold
Notes
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Do you want to make more dinner recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Hamlyn All-colour Cook Book.
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