Breakfast Quiche Recipe

These quiches can be made ahead of time and reheated in the morning for a decadent weekend brekkie.



Prep Time

10 minutes

Cooking Time

30-40 minutes



Recipe Ingredients

  • 1 roll (400g) SPAR puff pastry, kept cold until the last minute
  • SPAR Cake Wheat Flour for rolling
  • 6 SPAR extra large eggs
  • 1 cup cream
  • 1 cup (250ml) SPAR white or yellow cheddar, grated
  • ½ punnet (125g) SPAR Freshline mushrooms, fried
  • 1 packet (200g) SPAR diced Beechwood Smoked Bacon, fried
  • 1 SPAR Freshline red onion, sliced and fried
  • 1-2 SPAR Freshline baby marrows, sliced into ribbons with a peeler
  • ½ punnet (100g) SPAR Freshline cherry tomatoes, halved
  • Salt and milled pepper

Recipe Method

  1. Preheat the oven to 180°C.
  2. Grease 4 x 10-12cm quiche tins (or one large 20-24cm quiche tin).
  3. On a lightly floured surface, unroll the pastry. Cut 4 circles of 14 cm each.
  4. Line each of the quiche tins with the pastry. Use the off cuts to make plaits or any other kind of patterns or decor that you like. You can also cut the circles out 1-2cm wider (so the sides hang over the quiche tin) and then pinch the sides for a pretty effect.
  5. Beat the eggs, cream and cheese and season well.
  6. Fill each quiche shell with equal amounts of mushrooms, bacon and red onion.
  7. Fill up with the egg mixture, make sure you get cheese in each shell.
  8. Add the baby marrow ribbons and cherry tomato halves.
  9. Pop in the oven and bake for 30-40 minutes until golden.

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