Sunday Lunch Quiche with Mushrooms, Bacon & Spring Onions

June 28, 2016

Quiche is such a great standby meal to serve a crowd for lunch!  Prepare it before everyone arrives and let the delicious aromas of freshly baked pastry and bacon, seasonal vegetables & egg filling awaken your guests' apetites.

Quiches is also very cost effective. Use your seasonal vegetables (we love mushrooms, spring onions, capsicum & fresh herbs, especially parsley & oregano).  It is optional if you add bacon but it does give great flavour.  Leftovers also taste excellent the next day in school lunches, or at work. Add a fresh salad on the side, some crusty bread and a good quality chutney, like Jenny's Kitchen Tamarind Chutney, and you have an easy meal for the masses.  If you are going on a picnic, then this is the perfect meal to pop in the picnic basket.  If friends or family have just moved house, drop a quiche around to welcome them into their new home. It is also a thoughtful gift, that does not cost too much, for a family who arrive home with their newborn baby. Simple pleasures with homemade cooking.

Pastry

1/2 cup cottage cheese

100g soft butter

1 1/3 cups plain flour

  1. Combine the cottage cheese and butter in a bowl (we use the food processor). Stir in the flour. Press the dough into a ball, knead gently on a floured surface until the dough is smooth. Cover with cling film and refrigerate for 30 minutes.
  2. Roll the dough between two large pieces of cling film (rolling it between cling film is optional - you could just use a floured surface - but we find it makes a super easy task, by using lightly floured cling film). Roll the dough until it is large enough to line a 24 cm flan tin that is well greased (we did  not have a flan tin with us, when we made this quiche, so we improvised with a cake tin - the sides of the tin were a bit high but it made for a more rustic quiche). Place the pastry in the flan tin.
  3. Line the top of the pastry with grease proof paper and baking beans (this is to weight down the pastry, as it cooks. If you do not own ceramic baking beans, then you can use raw rice, just use enough to weight the pastry down, taking care that the rice stays on the grease proof paper and does not fall on the pastry.)
  4. Bake in a moderately hot oven (200 degrees celcius) for 10 minutes. Remove the grease proof paper and the baking beans (be careful, as they will be hot). Bake the pastry for a further 10 minutes, or until it is lightly golden. Cool.

 

Quiche Filling

1 Tbspn butter (or olive oil)

2 spring onions

200g bacon pieces

6 mushrooms - field mushrooms are nice but any will work - sliced thinly

1 capsicum - sliced thinly

handful of baby spinach leaves

handful of fresh parsley, chopped finely (plus 1-2 Tbspn extra for serving)

oregano - 1 tsp dried

salt and pepper

5 eggs

1/4 cup cream

1/4 cup milk

1/4 cup parmesan cheese, grated

 

  1.  Melt the butter in a large frying pan. Add the spring onion and saute for about 1 minute. Add the bacon and saute until it is starting to brown. Add the mushrooms and capsicum and saute for a further 3-4 minutes, until the vegetables start to soften and cook. Add the baby spinach leaves, oregano, a sprinkle of salt and pepper.  Cook just until the spinach leaves start to wilt. Remove the pan from the heat. Allow the mixture to cool, slightly while you organise the egg mixture.
  2. Whisk the eggs, cream and milk together.
  3. Add the vegetable filling mixture to the flan pastry. Pour over the egg mixture. Sprinkle the top with parmesan cheese, & salt and pepper, and a little paprika.
  4. Place in a moderate oven (190 degrees celcius) for about 35 - 40 minutes, until the filling has set (but do not let it go over dry).
  5. Remove the quiche from the oven, Cool slightly, before serving with a light sprinkle of freshly chopped parsley over the top.