Mushroom & Bacon Quiche

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. I have always wanted to make a quiche but I didn't have a tart tin and I still don't own one yet so I made this in a small brownie pan. All I did was to grease the pan and line it with a thin cut of grease proof sheets placed diagonally across both ends so I could lift the quiche up easily when it's done baking.

Mushroom & Bacon Quiche.jpg



250g Soft/AP flour

140g cold unsalted butter cut into cubes.

2 large eggs (51g each)


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

100g bacon

1 tablespoon finely chopped garlic

2 chilis, finely diced* optional

1 1/2 cups heavy cream

100 grams cheddar, grated

60g feta

4 eggs

1/2 teaspoon Italian spice mix

1 large onion, sliced

1/4 teaspoon black pepper



Preheat oven to 170C

For the pastry, place the flour and cubed cold butter in a food processor (If mixing manually, grate butter or simply mix with the flour before adding the eggs) and pulse until flour resembles bread crumbs then add the egg one at a time until a soft dough is formed. Pour the dough unto 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, about the thickness of the mouth of a drinking glass;5mm. Carefully place the dough in the tart tin or whatever tin 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 trim the excess edges off. Refrigerate for 10 mins.

To bake, place a grease proof sheet onto the dough and pour dried beans or baking beans on the sheet. Spread the beans and push them firmly into the edges. This is to stop the dough from shrinking whilst blind baking, skip this if you don’t mind a little shrinkage. Poke the button with a fork and bake for 20 mins

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. I didn't add any extra oil because the bacon provided enough fat.

Place the eggs, cream, salt and black pepper in a bowl and whisk until combined.

Remove grease proof sheet that holds the beans from on top the pastry. 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+ mins or until the custard is cooked and the top is golden brown.

Serve warm or allow to cool down ( I ate mine hot, I couldn't resist it)