Bacon and Mushroom Quiche

Preheat your oven to 180 degrees celsius
Oil or grease a 23cm pan or quiche/flan tin
Line the base and sides of the tin with shortcrust pastry. Don’t worry if the sheet doesn’t fit perfectly, lay it over the tin and trim the edges. Fill in the gaps with the trimmed pastry and press it all together until you get an even base
Use a fork to make holes in the base to prevent the pastry from puffing up
Put the pastry base into the oven for 20 minutes or until lightly golden
While the pastry is cooking, fry up the bacon pieces until crispy and set aside
Sautee the mushrooms and spring onion on a medium heat with a tablespoon of butter until soft and set aside
Combine eggs and milk in a mixing bowl and beat until combined and fluffy, season with salt and pepper
When the pastry is golden, take it out of the oven
Place the bacon pieces evenly over the pastry base
Add the mushroom and spring onion mix to the top of the bacon pieces (make sure to drain most of the liquid from the mushrooms)
Pour the egg and milk mixture over the top of the bacon, mushroom and spring onion until just below the top of the crust
Scatter some grated cheese over the top of the quiche and place the whole dish into the oven for 25 minutes
Serve with a side salad or enjoy a slice on it’s own