//
You're reading...
Baking, Recipes

Bacon and Mushroom Quiche

The days are starting to get longer, and before we know it, spring and summer will be on our doorstep. The approaching sunshine and warmer weather (hopefully) will mean more outdoor gatherings, BBQs and picnics. I love a good picnic, so much so that I have indoor ones during the winter in my living room. It is the combination of sharing food and bringing people together that I love, so as you can imagine I am very excited about summer. Therefore in preparation, I decided to start experimenting with Quiche recipes.Bacon and Mushroom QuicheI first started making Quiches when I was at university and fell in love with it, even though pastry can be a bit fiddely. I have tried a lot of methods but the best so far has been from Lorraine Pascale’s Baking Made Easy, so the recipe below is adapted from that. For the pastry, I went to Michel Roux’s Pastry; I would highly recommend this book for anyone who wants to master pastry. This was also a great chance to try my new pastry tin from Lakeland, which has small holes in the centre to help try to prevent classic ‘soggy bottoms’.Pastry TinIngredients

Pastry
250g plain flour
150g butter (slightly softened and cubed)
1tsp salt
Pinch of caster sugar
1 medium egg
1tbsp cold milk

Filling
6 rashes of bacon
1tbsp olive oil
1 medium onion (finely chopped)
Handful of mushrooms (chopped)
4 medium eggs
430g creme fraiche
Handful of grated cheese
1 tbsp plain flour
1/2 tsp nutmeg
Black pepper

For the pastry, sieve the flour onto a clean surface and make a well in the middle. Put the butter cubes, salt, sugar and egg in the middle and cream them together with your fingertips. Carefully mix in little bits of flour until all combined, then add the milk and gently work in until the dough starts to hold together.PastryKnead the dough 4 or 5 times with the palm of your hand, roll into a ball, wrap in clingfilm and refrigerate for at least 30 minutes. Once chilled, take the pastry out of the fridge and roll to 2/3mm thickness on a lightly floured surface. Hang the pastry over the rolling-pin and place over the tin, gently pushing it into the base. Do not trim the edges yet as it is will shrink slightly in the oven. Prick all over with a fork (including the sides), and place back in the fridge for 30 minutes. Pre-heat the oven to 190C.Pastry CaseOnce firm, blind bake the pastry by lining it with greaseproof paper, filling with baking beans (or dry rice) and cooking in the oven for 20 minutes. After this time, take the pastry out of the oven and remove the paper and beans. Lower the oven to 170C and return the pastry to the oven for a further 10 minutes until it starts to brown. Carefully trip the edges with a sharp knife and set aside. Lower the oven to 150C.Pastry Case 2Whilst the pastry is chilling/cooking, you can start preparing the filling. Chop the bacon rashes into small pieces and fry until cooked; set aside once done. Lightly cook the onions until they are soft, adding the mushrooms towards the end. Once these are done, set aside to cool. Put the grated cheese into a bowl, add a tablespoon of plain flour and mix together.Quiche FillingsIn a large bowl, whisk together eggs, creme fraiche, nutmeg and a sprinkle of black pepper until all combined. Fold in half of the bacon, and all of the onions, mushrooms and cheese. Pour the Quiche mixture into the pastry case, then sprinkle the other half of the bacon on top. Carefully place in the oven and bake for 40 – 45 minutes (or until the filling no longer wobbles). If the pastry starts to burn, cover the edges with a bit of foil.
Bacon and Mushroom Quiche 2It can be eaten straight away, or cold for lunch the next day. Keep in the fridge for up to 5 days; goes perfectly with a healthy salad – enjoy 🙂

Advertisements

About beesloveteas

I am a keen baker who loves all things sweets and yummy! This site is for me to share recipes, review a range of things which I love and generally share the baking joy. If you have any comments or recipes which you think that I would like, then please get in touch!

Discussion

No comments yet.

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: