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Qunu Head Chef, Trevor Chikaura, shared this delicious Saxon Quiche recipe with us. It is something that he would likely make for a special Sunday brunch – such as Mother’s Day – as mentioned in the Sunday Times Neighbourhood recently.

Saxon Quiche

Ingredients for the Pastry:

280g flour
140g butter cold cut into pieces
120ml water

Method for the Pastry:

Sift flour and a pinch of salt into a bowl, with fingertips work butter into the flour until it resembles fine breadcrumbs, then add water bit by bit to form a soft dough. Let the dough rest in the fridge for 30min. Then roll the dough onto a floured surface and place into 23cm pie-dish. Blind bake for 12 min in a preheated oven at 180 degrees Celsius, then remove rice or beans that you used to blind bake and bake for a further 8 min.

Ingredients for the Filling:

Oyster mushrooms
Bacon diced
Caramelized onions
Cherry tomatoes halved
4 eggs
125ml cream
125ml milk
Grated cheese (optional)

Method for the Filling:

Cook bacon and mushrooms then add the cooked bacon, mushrooms, caramelized onions and cherry tomatoes onto the baked base. Blend eggs, cream and milk together and season with salt and pepper. Add the egg mix to the baked base and filling, then add grated cheese on top and bake in the oven at 160 degrees Celsius for 25-30 min. Allow to rest for 5 min then serve.