Bit ov egg’n pastry in ya life



  • 6oz plain flour
  • 3oz room temp. butter
  • cool water


  • 100g Mattessons Smoked Pork Sausage
  • 4 Strips of Bacon
  • 5 -7 Chestnut Mushrooms
  • A tree of Broccoli
  • 1 Courgette
  • 1 Pepper
  • 5 sweet cherry tomatos
  • 4 eggs
  • dash of full cream milk/cream
  • cheese – which ever
  • salt+ pepper

I’ve been thinking of putting my omelette up for a while, it certainly deserves it. However I’ve also been fantasising about upgrading the recipe into a quiche. There’s a first time for everything and usually things don’t usually go perfectly – as with this occasion, however it tasted great so here it is.

Note: Put some baking parchment down, pastry likes to stick


  1. Add the flour and butter to a mixing bowl, combine with finger tips until crumbs.
  2. Add a dash of cool water to bring the crumbs to a dough.
  3. Line the dough in your chosen baking tray. I used a 8inch round thing. Place in fridge for 30min
  4. Quarter the mushrooms
  5. Slice the courgettes into 15mm slices then halve down the middle
  6. Cut the pepper into 2cm squares
  7. Slice the broccoli to bit size
  8. Slice the sausage to around 10m chunks
  9. Halve the tomatoes
  10. Fry the bacon to how you like it, I prefer it juicy – not crisp. Remove bacon and slice it up.
  11. Add a slosh of olive oil to the bacon juice and fry the veg + sausage until the courgettes are browning on each side.
  12. Whisk the eggs with S+P for only 5-10 sec then add a slosh of milk and stir until mixed.
  13. Mix the bacon and veg and place half in the pastry lined tray
  14. Spread half the grated cheese over
  15. Add the tomatoes
  16. Add the rest of the veg
  17. Pour the egg mix in
  18. Drop the rest of the cheese on top
  19. Cook at 160c for around 35min
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