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Egg, Bacon & Sausage Breakfast Quiche

I know, I know – Quiche is not something you’d usually associate with breakfast. But why not? It’s primarily composed of eggs, which has been a breakfast staple of hundreds and probably even thousands of years, and it’s so versatile you can add whatever you like into it! My recipes adds in bacon and sausage, but you could add whatever you like if you want to try something different. Smoked salmon? Why not! Spinach to add some vitamins? Sure! Tomatoes? Go for it! Breakfast could be anything you make it, so let your imagination run wild. But this recipe is one that really worked for me – use the best sausages you can find as the flavour of those will infuse with the whole quiche. So, if breakfasts are getting a little boring – give this a go!

Egg, Bacon & Sausage Breakfast Quiche

Print Recipe
Serves: 12 Cooking Time: 45 - 50 mins


  • 5 x Large Eggs
  • 275ml Single Cream
  • 175g Mature Cheddar Cheese
  • 6 x Streaky Bacon Rashers
  • 3 x Pork Sausages
  • 320g Shortcrust Pastry
  • Sea Salt
  • Cracked Black Pepper
  • Also needed:
  • 25cm Loose-bottom Quiche Tin



Pre-heat the oven to 200°C/390°F/Gas Mark 6.


Roll out your shortcrust pastry to slightly larger than the quiche tin to about a 2cm thickness and leave to rest in the fridge for 10 - 15 minutes.


Meanwhile, add the eggs to a large bowl, season with salt and pepper and whisk well, then add in the single cream and whisk that in too until it's well combined.


Grate the cheddar cheese, chop the bacon into 1 - 2cm pieces, and then squeeze the sausage meat out of the casing and pinch into about 2cm pieces. Add everything into the egg and cream mixture.


Remove the pastry from the fridge, poke the bottom all over with a fork and then line with baking paper and add baking beans, then blind bake in the oven for 15 minutes. Remove the paper and the beans, and then bake for a further 5 minutes.


Leave the baked pastry case to rest and cool for 5 - 10 minutes, then trim off any excess pastry with a knife.


Pour the filling into the case, leaving a little room for the mixture to rise and bake in the oven for 25 - 30 minutes. You'll want a little bit of a wobble in the middle.


Remove from the oven and enjoy hot or chill in the fridge to enjoy another day!

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