Name: Bacon and mushroom quiche
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: 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

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.

Serves 4

Prep

20M

Cook

55M

Total

1H 15M

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Ingredients

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

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.

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Ingredients

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