A perfectly delicious and savoury Breakfast Quiche (South African Souttert), jam packed with egg, sausage (or viennas), bacon, herbs and cheese. This easy quiche pastry doesn’t require pre baking, and the filling just goes straight in to bake to a perfect flaky crust.
Easy Breakfast Quiche (Souttert)
This is one of those recipes that comes in handy when you have a house full of grumbling tummies. Not only is this breakfast quiche simple and easy but also versatile. And can feed a crowd. Most important, right?! I call it a Breakfast Quiche but really, this is Souttert. A family recipe passed down from my Afrikaans grannies, and almost ALWAYS part of a birthday tea, or special occasion snack table. We just make it for breakfast, lunch AND dinner!
How To Make a Breakfast Quiche
All the ingredients that you would find on a normal farmhouse breakfast plate are incorporated in this delicious handy recipe. To even spare some extra time, go crust less on this one, and serve with garlic rubbed toasted bread. Yes please!
First off, fry some onion with a little garlic, some chilli and thyme. Next cook the bacon and boil some eggs. Originally, this recipe calls for chopped red viennas, and my husband swears this is the only way to go. However, if you are not a fan of the old vienna, just replace it with some sliced cold meat or any other cooked breakfast sausage. Finally combine the cooked elements with the wet ingredients that consists of a good mound of cheddar cheese, some milk and whisked eggs.
Season, bake and serve!!
Easy Quiche Pastry
I love this pastry quiche recipe, because it goes such a long way and doesn’t require any pre baking. Simply combine all the ingredients into a manageable dough, press flat into your quiche tins, fill with quiche filling and bake until the filling is set and the pastry is golden. Place the leftover quiche dough in cling wrap and freeze it for up to 2 months.
More Quiche Recipes:
Crustless Chicken, Bacon and Mushroom Quiche
Biltong and Cheese Quiche Puffs
Broccoli and Cream Cheese Quiche
|Prep Time||15 min|
|Cook Time||30 min|
- 15 ml olive oil
- 1 red onion finely chopped
- 1 clove garlic finely chopped
- 1 bird eye chilli finely chopped
- handful fresh herbs parsley, rosemary, thyme
- 250 gr bacon chopped
- 4 german viennas or red viennas
- 3 large eggs hardboiled
- 2 cups cheddar cheese grated
- 3 large eggs whisked
- 3/4 cup milk
- salt and black pepper to season
- For the pastry, mix all the ingredients together and combine until you have a manageable dough. Press into an oven safe pie dish and refrigerate until use.
- In a saucepan heat the oil and sauté the onion, chilli and garlic, add the herbs.
- Cook the chopped bacon, and add the viennas or sausages to the same pan to fry off. Set aside.
- Crush the hard boiled eggs with a fork and add to the cooked ingredients. Add the cheese and mix.
- Mix the eggs and milk in a mixing bowl and add that to the cooked ingredients.
- Season, pour in an oven safe quiche tin and bake at 180 degrees until set, for about 30 - 40 minutes. Or pour the filling into the raw, flattened pie dough.
Hi, how finely should the eggs be crushed? Into little pieces or mashed?