Bacon and mushroom quiche
- Clover
- Jan 8, 2016
- 2 min read
Ingredients Pastry: 225 g flour 1 ml salt 175 g cold Clover Mooi River Butter, cubed 2 tbsp (30 ml) ice cold water 1 egg yolk Filling: 1 tbsp (15 ml) olive oil 1 onion, diced 1 garlic clove, crushed 250 g streaky bacon, cubed 250 g button mushrooms, sliced ¼ cup 60 g Clover Cheddar Cheese, grated 2 eggs 2 egg yolks 1 cup (250 ml) Clover Fresh Cream ¼ cup (60 ml) Clover Milk ½ tsp (2 ml) freshly milled black pepper
Method Pastry
Preheat oven to 200°C. Sift flour and salt into a bowl and add butter.
Rub the butter lightly into the flour until the mixture resembles breadcrumbs.
Mix the water and egg yolk together and stir into the flour using a knife.
Wrap the pastry in cling film and place in the fridge for 30 minutes to chill before using.
Roll out the pastry and place it in a 28 cm loose bottom flan tin.
Chill for 15 minutes, before baking blind for 15 minutes.
Remove the baking aids i.e. paper and weights and return to the oven for another 5 minutes or until the pastry is golden brown.
Filling
Preheat oven to 180°C.
Heat the oil in a frying pan, add the onion and garlic and cookfor 2 minutes.
Add the bacon and mushrooms and cook for another 5 minutes.
Set aside to cool for 10 minutes.
Place in the base of the pre-baked pastry case and top with the cheese.
Lightly wisk the eggs, yolks, cream, milk and pepper in a mixing bowl.
Pour the egg mixture over the filling and bake in a preheated oven for 20 - 25 minutes or until the filling has just set.
Serve sliced, with oven-roasted vine tomatoes if desired.
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