Recipe

Bacon and mushroom quiche

Frozen pastry makes this bacon and mushroom quiche quick to whip up for any family meal, lunchbox or party. Serve with a salad for a complete meal.

Nov 29, 2014 1:00pm
  • 20 mins preparation
  • 55 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Bacon and mushroom quiche
  • 1 sheet frozen shortcrust pastry, thawed
  • 4 eggs
  • 1 cup grated tasty cheese
  • 1/2 cup cream
  • 1/2 teaspoon dijon mustard
  • 100 gram button mushrooms, thinly sliced
  • 3 rashers bacon, chopped
  • 1 tomato, finely chopped
  • 3 green onions, finely chopped
  • 1/2 teaspoon paprika
  • rocket leaves, to serve

Method

Bacon and mushroom quiche
  • 1
    Preheat oven to 200°C. Grease a 20cm loose-based flan pan.
  • 2
    Roll out pastry until large enough to fit pan. Ease into pan, trimming edges. Chill for 10 minutes.
  • 3
    Line pan with baking paper and fill with dried beans, rice or weights. Bake for 10 minutes. Remove paper and filling. Bake for a further 5 minutes. Cool. Reduce oven to 180°C.
  • 4
    In a large jug, combine eggs, cheese, cream and Dijon. Season to taste.
  • 5
    Sprinkle mushrooms, bacon, tomato and onions evenly over pastry case. Pour egg mixture over top. Sprinkle with paprika. Bake for 35-40 minutes, until golden and set. Serve in wedges topped with rocket leaves.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food