Mushroom & Bacon Quiche

Sometimes I have ingredients for a full meal but mostly I have just small batches of different ingredients which I combine to create a full dish. However, the stars aligned this time because my mom got me the most delicious oyster mushrooms and all I could think of was making a mushroom quiche.

Recipe 12 servings

Pastry

250g Soft/AP flour

140g cold unsalted butter cut into cubes.

2 large eggs, whisked (51g each)

3g fine sea salt

Filling

300g Mushroom (I used oyster but use any kind that you love)

100g bacon

1 tablespoon finely chopped garlic

2 chilis, finely diced* optional

2/3 cups cups heavy cream

2/3 cups full cream milk

100 grams cheddar, grated

60g feta

4 eggs

1/2 teaspoon Italian spice mix

1 large onion, sliced

1/4 teaspoon black pepper

salt

• I used a 9” tart pan.

Directions

For the pastry, place the flour and cubed cold butter in a food processor and pulse until flour resembles bread crumbs then add the egg one at a time until a dough that can hold is formed. If mixing by hand, rub the butter and flour together until flour resembles bread crumbs then add the whisked egg a bit at a time until the dough comes together. It’s okay if the dough is a it crumbly. Place the dough on a clean work surface and pat into a circle. Wrap dough with cling film and set in the freezer for 10 mins.

Remove the dough from the frezer and place on a lightly floured work surface. Roll the dough until flat and one inch wider than the width of your tart pan. Fold the dough over the rolling pin and carefully place into the tart pan or whatever pan you're using (springform pan or non stick baking pan works too, just grease and line it across the ends with thin cuts of grease proof sheets for easy lifting). Press dough firmly into the dish and crimp the edges (check youtube) or press into pan and trim the excess edges off. Place in freezer for 10 mins. Preheat oven to 190C whilst freezing.

To pre bake, poke holes in the dough with a fork. Fill a baking paper/grease proof sheet with dried beans/rice/baking weights and place on the dough. Spread the beans and push them firmly into the edges. This is to stop the dough from shrinking whilst blind baking. Bake for 20 mins or until golden.

• Whilst pastry is baking let’s start working on the mushroom filling.

For the Mushroom and Bacon filling, Clean and slice the mushrooms and set aside. Set a non stick pan over medium high heat and allow the pan to heat up, add roughly chopped bacon and fry in its own fat until crispy. Remove bacon from pan and drain on a paper towel. In the same pan, add the sliced mushroom to the bacon fat. Fry for 5 mins then add the garlic and fry until fragrant. Stir and add the spice mix. Add the diced chili, stir, taste and adjust salt. Place cooked mushroom in a bowl and set aside. Turn the heat to low and add the sliced onion. Cook until onion is caramelized, about 10 mins. It should be darker in color but not burnt. I didn't add any extra oil because the bacon provided enough fat.

To make the filling, place the eggs, cream, milk, salt and black pepper in a bowl and whisk until combined.

Baking cont…Remove grease proof sheet that holds the beans from top the pastry. Brush pastry aggressively with whisked eggs. This is to seal any cracks that might have formed and to prevent the custard from leaking. There is absolutely nothing, nothing worse than a soggy pastry.

Place quiche back into the oven and bake for 7 more minutes or until the bottom crisps. Sprinkle the cheddar cheese on the bottom of the baked pastry and pour the egg and cream mixture over it. Top with the bacon, onion and mushroom and sprinkle the feta cheese over it. Bake for 30 to 35 mins at the middle rack or until the custard is cooked and the top is golden brown.

Serve warm ( I ate mine hot, I couldn't resist it)

You ca serve it alongside my Wagashi green salad