French · Classics · Nut-free

Bacon & Mushroom Quiche

Buttery pastry filled with a soft custard of eggs, cream, bacon and mushrooms.

Ingredients

• • 360 g shortcrust pastry
• • 10 rashers bacon
• • 9 eggs
• • 240 ml cream
• • 450 g mushrooms
• • 3 onion
• • 180 g cheddar
• • 1½ tsp thyme
• • 1½ tsp (or to taste) salt
• • ¾ tsp (or to taste) black pepper

Method

1. 1Line a tart tin with pastry and blind-bake at 190°C for 15 minutes.
2. 2Fry bacon, onion and mushrooms until any liquid has gone.
3. 3Whisk eggs with cream, thyme, salt and pepper.
4. 4Scatter the filling and cheddar into the case, pour over the custard and bake 30 minutes until just set.

Nutrition per serving (estimate)

Written for The Larder, based on the widely published classic version of this dish. Not reproduced from a copyrighted recipe.