Serves 4
2 veggie sausages
2 rashers ‘Streaky strips’ or other vegetarian bacon
1 tomato
2 mushrooms, sliced
1 slice brown bread
sunflower oil
3 free range eggs
225ml single cream
50g/2oz cheese, grated
ground black pepper
1 pack ready-rolled shortcrust pastry
Preheat oven to 200˚C/ Gas 6
Line a 20cm/8in flan dish with the pastry. Prick base with a fork. Cut a circle of greaseproof paper, just large enough to cover the base. Place it on top of the pastry. Cover with baking beans and cook for 10 minutes. Remove beans and paper and cook for a further 5 minutes.
Grill the sausages and bacon (or cook as to packet instructions) and cut into small bite-size pieces.
Heat oil in a pan. Place the bread in the centre and mushrooms around the edge. Cover and fry until the bread is crispy on both sides, turning midway.
Put bread to one side. Evenly distribute mushrooms, sausages and bacon over the base of the quiche.
Beat eggs. Mix with cream and cheese and season with black pepper. Pour over the other ingredients in the quiche.
Bake in oven for 10 minutes.
Cut tomato into thin slices and place on top of set mixture. Bake for a further 10 minutes.
Remove crusts from fried bread. Cut into croutons to sprinkle over finished quiche
