Cassie Fairy’s Suffolk New potato brunch quiche

Skill level
Preparation Time
30 minutes
Cooking Time
1 hour 45-50 minutes
Serves 4
Main meal

"These freshly-dug-up Suffolk New potatoes are just delicious, the delicate skins just flake away and the tiny potatoes boil up nicely in a matter of minutes. The taste is just so fresh and it reminds me of summer BBQs and picnics." - Recipe created for Seasonal Spuds, by Cassie Fairy


  • 400g Suffolk New potatoes, sliced
  • 225g plain flour
  • 110g salted butter
  • 200ml semi-skimmed milk
  • 200ml double cream
  • 4 large free-range eggs
  • 1 large onion, sliced
  • 100g local smoked bacon, diced
  • 100g local sausages, sliced
  • 50g mature cheddar
  • Olive oil


  1. 1Using your fingertips, rub the cold butter into the flour until combined into crumbs. Then add a little water to bring it together as a shortcrust pastry dough.
  2. 2Grease a loose-based flan tin or cake tin. Roll out the pastry and line the tin. 
  3. 3Add greaseproof paper on top of the pastry and fill with baking beads. Blind bake for 10 minutes at 200 °C/180°C fan/gas mark 6. Take out of the oven and remove the baking beads.
  4. 4Brush the inside of the pastry with an egg-wash and return to the oven for a few minutes. This will help to ‘seal’ the pastry case before you add the ingredients.
  5. 5Slice the Suffolk New potatoes into disks and lightly boil until soft but not breaking up. Then sauté the slices in olive oil until they are golden on each side.
  6. 6Cook the sausages until browned and then cut into slices.
  7. 7Sauté the diced bacon and sliced onion until golden.
  8. 8Keep the pastry case inside the flan tin and put it on a baking tray. Layer the Suffolk New potato disks, sausage slices, diced bacon and onion inside the partially cooked pastry case.
  9. 9Whisk together the cream, milk and eggs and pour into the pastry case.
  10. 10Sprinkle on some grated matured cheddar and bake for a further 35-45 minutes until the egg is set and the top is golden.