29. Jan, 2018


Retro but still delicious!


Pastry - 11/4 cups flour, 1/4 teaspoon salt, 100g salted butter, 1/4 cup milk.

Filling - 1 sliced onion, 250g bacon, 200g sliced mushrooms, 1/2 teaspoon crushed garlic, 250ml fresh cream, 3 extra large eggs, salt and pepper, grated cheese.

To make the pastry place the four and salt in a bowl. Cut the butter into small pieces and rub it into the flour until it resembles breadcrumbs. Warm the milk in the microwave then add it to the flour. Mix until you get a soft dough. Roll out the dough to fit a 23cm quiche pan. I like a very thin crust, but if you prefer a thicker crust then double the pastry recipe. Prick the pastry lightly with a fork and bake at 170degress celsius for 15-20 minutes or until lightly browned. Set the pastry aside while you prepare the filling. Fry the onion with some salt and pepper in olive oil until browned. Remove from the pan and fry the bacon until cooked. Then add the mushrooms and garlic and fry until the mushrooms are cooked. Add the onions to the pan and combine everything. Spread the filling over the base of the crust. Whisk together the cream and eggs. Add a little salt and pepper. Pour the cream over the filling. Be careful not to spill any cream over the edge of the crust. Sprinkle the top with grated cheese and bake at 180degrees celsius for 25-30 minutes. Let the quiche stand for at least 20 minutes before serving. This version is my favourite but you could add your favourites to the filling. Chicken and mushroom, spinach and feta, ham and asparagus, are also all delicious. Enjoy!