Caesars Palate: A Culinary Journey

I was recently asked to help in the kitchen for a school breakfast for Mums and Carers at my daughter’s school. I was to cook something savoury but it had to be easily handled as it is a stand up function. I thought about a quiche but wanted a lighter version. Then I remembered seeing pictures of a light quiche made on filo pastry – this inspired me to create my own breakfast quiche.

BREAKFAST QUICHE

Ingredients

3 sheets Puff Pastry
100ml Cream
Eggs (3 eggs for quiche mix, plus eggs on top of quiche)
1 cup cheese, grated
Crispy strips of bacon

Vegetarian Option

1 leek, white section only, finely sliced
2 cloves garlic, finely chopped
pack baby spinach
1 bunch asparagus, woody ends trimmed

Method

For the pastry

Preheat oven to 180C.
Prepare puff pastry by firstly cutting 1-1.5 cm strips of pastry.
Use these strips of pastry to form a border on full pastry sheets. Brush strips with eggwash to help set the border.
Prick area within border all over with a fork.
Cook leek and garlic in butter on low heat until tender (about 5 mins). Stir in spinach and cook for about 1 minute to wilt. Remove from heat.

Toppings

I like to prepare all my toppings before putting it all together.

Saute asparagus spears in garlic until tender but crisp.
Grill or bake bacon strips until crispy.
Mix 3 eggs with a little cream and season to taste.

To assemble

Working within the border, spread leek and spinach mix evenly.
Spread grated cheese and toppings of choice then pour egg and cream mixture on top – just enough to cover the area within the border.
Brush border with egg wash.
Bake in oven for 10-12 minutes. Remove from oven and crack eggs on top.
Return to oven and bake until egg whites have set – about 5-7 minutes.
Remove from oven and serve hot.Note: Ingredient amounts listed enough to make 2 quiches.

Note: The recipe above makes 2 breakfast quiches.