Mushroom and Bacon Quiche

Ingredients:

Pastry:

• 140 g (250 ml) Snowflake Cake Wheat Flour
• 100 g (250 ml) Cheddar cheese, grated
• 100 g (110 ml) butter/ baking margarine, chilled

Filling:

• 250 g rindless streaky bacon, roughly chopped (or smoked beef)
• 200 g button mushrooms, sliced
• 15 ml butter/ baking margarine
• 13 large eggs
• 250 ml milk or cream
• 125 ml sour cream
• 15 ml lemon juice
• 20 g (50 ml) Parmesan cheese, grated
• 3 ml mustard powder
• 3 ml salt
• Freshly ground black pepper, to taste
• 5 ml fresh herbs finely chopped or 2 ml mixed dried herbs

Method

1. Preheat oven to 160ºC. Grease a 24 cm quiche pan and set aside.

2. For the pastry: Combine the flour, cheese, and butter/ baking margarine in a food processor. If using your fingertips; in a medium sized mixing bowl rub in the butter/ baking margarine and cheese into the flour, until it resembles breadcrumbs. Press together to form a soft dough. Press into the quiche pan until the sides and base are evenly covered. Place in the refrigerator.

3. For the filling: In a heavy based non-stick frying pan, sauté the bacon until crispy. Remove the bacon and cook the mushrooms in the bacon fat with added butter/ baking margarine. Allow to cool slightly.

4. In a mixing jug, whisk together the eggs, milk, or cream with sour cream until combined. Add lemon juice, Parmesan cheese and season with salt and pepper, to taste.

5. Spoon the bacon and mushroom mixture into the quiche pan. Top with the egg mixture.

6. Bake for 40-45 minutes, until egg filling has set.

Variations, Hints and Tips:

• Replace the bacon with shredded roast chicken, add chopped red peppers.
• Add in 2.5 ml smoked paprika to the egg mix.
• For a vegetarian option, replace bacon with roast butternut cubes and mushrooms with 75 g crumbled feta cheese
• Replace parmesan cheese with grated cheddar cheese.

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