An easy quiche screams comfort food to me. A buttery shortcrust pastry base, topped with juicy mushrooms, buttery fried onions, smoky bacon, light-as-air baked eggs and ooey-gooey melted cheese. If you’re having a bad day, this quiche recipe is guaranteed to make you feel better!
I don’t know why, but there is something magical about the combination of bacon, mushrooms and onions. When I fry the lot up in the pan, I cannot stop tasting, tasting and tasting. I’ve since learn to add in an extra slice of bacon, an extra mushroom and some extra onion, just to make up for the amount that I’m going to eat! Can you relate?
Although quiche recipes are traditionally made for lunch (well they are in Europe, anyway) you really can eat them for any meal. Breakfast, brunch, lunch, dinner or even a snack! Although they probably wouldn’t work too well for dessert. Unless you accidentally make the quiche with sweet shortcrust pastry…like I did. Whoops.
I always love making my own shortcrust pastry because it gets rave reviews. But if you’re short on time or don’t fancy making your own pastry, feel free to skip it and use store-bought pastry or even some kind of savoury store-bought quiche or pie base if they exist.
This is another one of those recipes where the quantity of ingredients is really down to you. Love cheese? Throw an extra handful in. Don’t like mushrooms? Skip them or swap them for another veggie like steamed broccoli. Likewise, if you don’t have a large quiche dish, you can easily divide is mix into the moulds of a muffin tin and make adorable individual-size mini quiches.
If you can stop at just one quiche, you’re amazing and must have unbelievable self-control. I struggled not going for seconds after eating 1/4 of the whole quiche!
Breakfast quiche, brunch quiche or dinner quiche – when do you prefer to eat your quiches?
Bacon & Mushroom Quiche
for the pastry
- 1 1/4 cup / 150g all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 tablespoons cold butter cubed
- 1 1/2 tablespoons cold lard cubed
- 2 tablespoons cold water
for the quiche filling
- 4 slices bacon
- 6 mushrooms
- 1 large onion
- 4 eggs
- 1/4 cup milk
- 1/4 cup fresh chives
- 1/2 cup grated cheddar cheese
- Preheat the oven to 360F/180C and grease a small quiche tin or the bottom of a small cake tin.
- Stir together the flour and salt in a bowl.
- Add the butter and lard and rub in with your fingertips until you're left with a breadcrumb-like consistency.
- Pour in 1 tablespoon of water and stir. Use your hands and try to form a dough. Add the final tablespoon of water a few drops at a time and knead until a solid dough forms.
- Roll the dough out until it's about 1/2cm thick. Use it to line the inside of the quiche tin and blind-bake in the preheated oven for about 15 minutes, or until lightly golden.
- Roughly slice the bacon, mushrooms and onion and fry in a large frying pan over a medium-high heat for 10 minutes until golden brown.
- When cooked, scoop out the veggies and bacon with a slotted spoon (to leave the grease behind) and place on top of the cooked pastry base.
- In a bowl, beat together the eggs, milk and fresh chives. Pour on top of the bacon, mushroom and onion.
- Sprinkle the top of the quiche with the grated cheese and bake in the oven for 30-40 minutes until the top is golden brown.
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