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
pre-cooked pastry base
3 rashers of bacon, cut into pieces
100ml double cream
handful of grated mature cheddar
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.