Breakfast Quiche Stuffed Bagels

 

When I lived in Ontario, seemingly a whole lifetime ago, we often visited my then Sister in Law in Toronto. She was married to a Jewish fellow and used to bring home the most delicious bagels from a Jewish Bagel near their house on Avenue Road. 

These bagels were so fresh and so tasty, they completely spoilt me for every enjoying those insipid bagels you find in the shops.  When you have tasted an authentic Jewish Bagel, there is nothing else that quite comes up to it.

  

One good thing to do with those store-bought bagels however that is quite delicious is to make Breakfast Quiche Stuffed Bagels. 

These are a brilliant way of enjoying quiche without all the faffing about of making pastry or a crust!

 

To do this, I slice the bagels in half through the middle and then scoop out any bread from the middles leaving a bit of a hollow base for the filling. I then start layering in my quiche ingredients.

 

I like to use some spring onions, chopped.  A cooked sausage, chopped.  Cooked bacon, chopped, and of course cheese, fresh farm eggs and cream.

 

I layer in the onion, bacon, sausage and half the cheese and then beat the egg together with the cream and pour it over top, finishing it all off with the remainder of the cheese.

 

These then get baked until the egg mixture soufflés up into a quiche type of filling, rich and delicious.

 

I garnish them by sprinkling the tops with some minced fresh chives.  

By all means you can vary the filling ingredients.  Add chopped peppers if you like them, mushrooms, etc. Just remember it has to fit in the hollowed out part of your bagel.

 

You can leave out the bacon or the sausage, or both and make them completely vegetarian.  Add some smoked salmon if you are so inclined and dot in some cream cheese. Garnish with some sprigs of dill.

 

You really can make these your own by using whatever quiche fillings you enjoy most of all. Ham and Swiss cheese is also quite nice!

  

Although this recipe is perfectly sized for two, it can also be very easily doubled or tripled to feed more.  

This would make a great weekend breakfast when entertaining.  Add some fresh juice, coffee if you are so disposed, and a fresh fruit salad and you have a breakfast fit for a King!

Yield: 2

Author: Marie Rayner

Quiche Stuffed Bagels

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Easy and delicious and no pastry involved. Double or triple to feed more if you wish.

Ingredients

• 2 plain bagels
• 1 cooked breakfast sausage, skin removed and finely diced or crumbled
• 2 rashers of crisp cooked bacon, finely chopped
• 2 spring onions, trimmed and finely chopped
• 8 TBS grated cheddar cheese
• 3 medium free range eggs, lightly beaten
• 2 TBS heavy cream
• salt and black pepper to taste
• finely chopped chives to garnish

Instructions

1. Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a baking sheet lined with aluminium foil.
2. Beat the eggs together with the cream.
3. Prepare your onion, bacon, sausage and cheese.
4. Cut your bagels in half through the middle. Carefully remove all of the breading in the middle of each bagel half making a hollow place to insert your filling.
5. Begin by sprinkling 1/4 of the onion into each bagel half. Top with 1/4 of the sausage and the bacon. Sprinkle 1 TBS of cheese over each. Season with some salt and papper and then divide the beaten egg/cream mixture between each, pouring it over the cheese. Sprinkle the remaining cheese over top of each.
6. Bake in the preheated oven for 10 to 15 minutes, until set and golden brown. Sprinkle with chopped chives and serve immediately.

Notes

If you want a crisper base, brush the cut sides with melted butter after hollowing out your bagel halves and crisp up in the preheated oven prior to filling.

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My husband doesn't like things really crisp, but if you DO want your bagels really crisp, brush them with butter and bake them for a few minutes to crisp them up prior to filling them with your desired fillings.  I think you are really going to enjoy these! 

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