Ahhh, Sunday mornings, no feeling of rush or perception of time. Just the whole day ahead of you to do whatever you please. I always begin my Sundays by turning on the TV program, “Sunday Morning” at 9am. This was a tradition with my dad and I that I have continued on my own. There’s nothing like the familiarity of Charles Osgoode’s soothing voice talking about the rural farmer-turned toilet seat artist.
After sipping on my coffee, that’s when I begin breakfast. Whether it be scones, quiche, or lox, Sunday breakfasts are always something I look forward to. With the weather turning from fall to winter, it seemed appropriate to cook up something comforting.
The idea for a bacon, leek, and mushroom quiche came from the flavour combination of potato leek soup. This is a fall classic, so why not bring that to the breakfast table? Keep reading for the recipe.
Yield: 2 Servings (8 inch tart pan)
For the Crust:
See recipe for potato crust here.
- 2 Medium-Sized Red Potatoes
- 1/3 cup all purpose flour
- 1 egg
- 2 tbsp smoked paprika
- Salt / Pepper
For the filling:
- 4 eggs
- 1/4 cup 5% cream
- 1/4 cup leeks, finely chopped
- 3 strips of bacon, thinly sliced
- 1/3 cup sliced Cremini mushrooms
- Re-heat oven to 350 F.
- Begin the crust by shredding the potatoes into a bowl. Transfer to a tea towel and squeeze as much water out as you can. Place again in bowl, and add flour, egg, and spices. Mix thoroughly until combined.
- Press potato mixture into a greased 8 inch tart pan until no gabs are visible.Make sure the potato comes up to the very edge so you can fill it with as much egg as possible later.
- Bake crust for 15 minutes at 350 F, until slightly browned.
- Meanwhile, prepare the filling. First, heat a large skillet over medium-high heat and add sliced bacon. After rendering some of the fat (2 – 3 minutes), add leeks. Brown for an additional 2 – 3 minutes before adding the mushrooms.
- Whisk together 4 eggs, and add cream. Then, add sauteed bacon mix to the eggs.
- Remove crust from the oven, and fill with egg mixture. Leave just a fine layer of potato showing over the edges of the eggs. They will expand in the oven, so you don’t want the mixture to overflow.
- Bake again at 350 F for 30 – 35 minutes, until eggs have set.
- Top with fresh parsley and serve.