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Bacon & Mushroom Quiche

Continuing our theme of not-so-healthy dinners, I made a bacon & mushroom quiche for tea tonight. I admit I cheated slightly with the pastry. I can make really short pastry which is great for mince pies, but not so good with quiche so I picked up some ready made pastry in the shops. I’ve never really “baked blind” before and I forgot that pastry does sometimes shrink, but I managed to fit nearly all of the egg mix in. However I forgot that our oven is on a slight slant and the egg mix tipped out of the back of the pie and into the oven. Oh well!

Bacon and mushroom quiche
serves 4

pre-cooked pastry base
3 rashers of bacon, cut into pieces
5 mushrooms
3 eggs
100ml double cream
100ml milk
handful of grated mature cheddar
seasoning

1) Preheat oven to 160oc. Fry bacon and mushrooms until cooked. Sprinkle pastry base with cheese then bacon & mushroom

2) Whisk eggs, milk and cream together then season. Pour egg mix in base. Cook on a baking tray in the middle of the oven for 30-40 minutes.

About the author

Jules

Freelance food geek who's passionate about food education.

Permanent link to this article: http://www.butcherbakerblog.com/2007/10/29/bacon-mushroom-quiche/

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