Bacon and mushroom quiche

Name: Bacon and mushroom quiche
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Modern New Zealand
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

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

Serves 4
20 mins preparation
55 mins cooking

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.