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Mushroom and Bacon quiche with whole with a slice cut out. Slice of quiche on a plate in backround with green salad

mushroom and bacon quiche

This mushroom and bacon quiche is an easy and flavourful dish. Paired with a fresh green salad, it is perfect for brunch, lunch or a light evening meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings

Ingredients
  

  • 1 shortcrust or puff pastry homemade or shop bought
  • 300 g Bacon lardons
  • 200 g Mushrooms
  • 4 eggs
  • 3 tbsp flour
  • 400 ml milk
  • 1 tbsp mustard
  • 150 g grated cheese
  • 1 tsp salt and pepper to taste

Instructions
 

  • Preheat oven to 200°C
  • Grease and/or line a 28-30 cm diameter round tin or quiche dish. Roll out the pastry (if using homemade). Place the pastry in the tin and prick all over with a fork. Cover with parchment paper and add some dried beans or pastry beads. Bake in the oven for 15 mins.
  • Meanwhile, fry the bacon until browned.
  • Add the mushrooms and continue frying until softened.
  • Prepare the filling by whisking together the eggs, flour, milk, salt and pepper. Add the cheese.
  • When the pastry has finished blind baking, remove the parchment paper and beans. Spread the mustard on top of the pastry. Arrange the bacon and mushrooms evenly over the pastry base making sure that the mixture is not too wet. I suggest removing any excess water before adding the mixture to your pastry.
  • Pour over the egg filling. I like to make sure the cheese is evenly distributed so that each mouthful gets some cheese.
  • Bake in the oven for another 20-25 mins. Serve with green salad.

Notes

Blind bake the pastry before adding the filling: this is an important step that will give you a crispy pastry crust, even underneath. It will also help to prevent the filling from escaping.
Pricking the pastry before baking will prevent the pastry from puffing up.
Smother the base of the quiche with mustard: this adds a huge punch of flavour to the finished quiche!
Use milk and flour: this quiche recipe differs from other more traditional recipes in that it uses milk and flour instead of cream. I prefer the lighter texture and flavour this brings to the quiche.
Adding the cheese to the egg and milk mixturen will help to distribute the cheese throughout the quiche, which improves both flavour and texture.
Let your quiche cool completely before cutting it up if you want a clean slice of quiche, this will give the filling a chance to firm up.