Breakfast Quiche

Breakfast Quiche
Print Recipe
Breakfast Quiche
Print Recipe
Instructions
Pastry shell
  1. 1. To make pastry shell 2. Add in 1 cup of flour and salt to a stand mixer bowl fitted with the paddle attachment and mix on low. With the mixer running on low, add the butter pieces, a handful at a time. Once all the butter has been added, increase the speed to medium and mix until the butter is completely incorporated. 2. Reduce the speed to low, beat in the the remaining 1 cup of flour just until blended. Mix in the water just until thoroughly incorporated. Flatten the pastry into an 8-inch disk, wrap in plastic and refrigerate until chilled, at least 1 hour or overnight. 3. Brush one 9 inch tart pan and three 6 inch pans with oil (or use to 9 inch pans). Place tart pans on a parchment lined bake sheet. Dust the pastry dough on both sides with flour. Working on a lightly floured surface, roll out the pastry to a 16-inch round, about 3/16 inch thick. Carefully trim the dough to fit one 9 inch pan with a 1 inch overhang and three 6 inch pan with a ½ inch overhang. Transfer the cut out dough to pans and pressing it into the corners. Trim overhang to edge of pan. Use the trimmings to fill any cracks. Refrigerate the shell for 20 minutes. 4. Preheat the oven to 375°. Line the each pastry shell with a 14-inch round of parchment paper; fill the shell with dried rice. Bake for about 40 minutes, or until the edge of the dough is lightly browned. Remove the parchment and beans and continue baking the pastry shell for about 15 minutes longer, or until richly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool.
Filling
  1. 5. To make filling: 6. Melt one tablespoon of butter in a pan over medium heat. Add in breakfast sausage and cook until browned, about 10-12 minutes. Transfer to a large bowl. Melt 1 tablespoon of butter and add in thyme sprigs and leeks, cook until soft and translucent, about 5 minutes. Remove and discard thyme sprig. Transfer leeks to the bowl containing the sausage. 7. Melt remaining 4 tablespoons of butter and cook potatoes until bottom edges are browned and crisp. Transfer to sausage mixture. Add in spinach and stir to combine. Season with salt and pepper to taste, then pour in egg mixture. Add in both cheeses and fold to combine 8. Pour mixture into pastry shell and bake until filing is puffed and golden brown, about 25-30 minutes. 9. *The quiche can be fully cooked one day ahead and reheated by placing it in a 200 degree F oven for about 20-25 minutes or until center is warm.
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