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Hearty stick-to-the-ribs breakfast quiche based on a “full English.” Easy and no-fuss.
Here’s a satisfying breakfast that’s very easy to make!
Anyone familiar with a full-English breakfast knows that it more or less conforms to the old saying about daily meals. At breakfast you eat like a king, at lunch like a prince and dinner like a pauper. The English breakfast does vary somewhat by what region of the country you are in, but the basic components are bacon, eggs, tomatoes and sausage. Some regions add baked beans, where others will include broiled lamb kidneys (no thanks).
Our sausage in the US is different to the British variety. The latter are flavored differently and the closest substitute here in the states is cook-before-eating bratwurst–at least to my taste. But in this quiche, plain old brown-and-serve of our variety will do just fine.
We only sell one variety of bacon here. In UK it’s sold as “streaky bacon,” but the Brits have lots of different varieties of bacon and it’s available smoked or unsmoked. Canadian bacon is a good substitute for what they call gammon. Usually back bacon is the bacon of choice for the English breakfast. It’s something like ours, but with a bigger portion of lean meat. I wish we had those varieties here–meaning easily available because some specialty shops do sell it. However, our bacon is very flavorful and perfect in this quiche.
This dish is very easy to assemble. The crust is merely the store-bought ready-made crusts, so you just pat it in the pan.
Instead of the usual Swiss cheese, this uses a very sharp cheddar, which is pretty close to it’s English counterpart.
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- 1 ready-made pie crust
- 3 eggs
- 1 cup half-and-half
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- pinch of thyme
- 1 1/2 cups extra-sharp shredded cheddar cheese
- 5 slices cooked bacon chopped
- 4 brown-and-serve sausages thawed and cut into 1/4-inch slices (optional)
- 1 to mato sliced
- 2 tbsp panko breadcrumbs optional
- Preheat oven to 375 degrees F.
- Press pie crust into a 9-inch quiche pan, cutting off excess.
- Either prick the bottom of the crust with a fork or line it with parchment or aluminum foil and cover the bottom of the foil with pie weights (I use dry beans for this).
- Bake the crust for 20 minutes; if using pie weights, remove them and the foil and bake for 5 more minutes.
- Reduce oven temperature to 325 degrees F.
- In a large bowl, beat the eggs. Add the milk and half-and-half and whisk together
- Add the salt, pepper, thyme, bacon, oinion powder, sausage and cheese. Stir well to combine.
- Pour into the partially baked shell.
- Bake for about 20 minutes, or until the outer part of the custard begins to set.
- Place the tomato slices around the outer rim of the custard. Place about a teaspoon of the panko crumbs on top of each tomato.
- Return to oven and bake for an additional 10-15 minutes, or until center is set.
Linda J says
I am so happy to have this recipe! Thank you. This is dinner tonight!
Judith Hanneman says
It’s delicious and easy–the add-ins are limitless.
Having trouble with the print button.
Judith Hanneman says
Check your print settings on your computer Vicki–it worked fine for me when I just tried it. If all else fails, you can copy/paste the recipe into something like MS Word (or any text editor) and print it that way.