Bacon and Mushroom Quiche


  • 1 sheet of shortcrust pastry
  • 5 bacon rashers, cut into strips
  • 200g mushrooms, diced
  • 4 springs onions, diced
  • 5 eggs
  • 1/2 cup milk
  • Salt and pepper
  • Grated cheddar cheese


  1. Preheat your oven to 180 degrees celsius
  2. Oil or grease a 23cm pan or quiche/flan tin
  3. 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
  4. Use a fork to make holes in the base to prevent the pastry from puffing upIMG_0099
  5. Put the pastry base into the oven for 20 minutes or until lightly golden
  6. While the pastry is cooking, fry up the bacon pieces until crispy and set asideIMG_0101.JPG
  7. Sautee the mushrooms and spring onion on a medium heat with a tablespoon of butter until soft and set asideIMG_0102.JPG
  8. Combine eggs and milk in a mixing bowl and beat until combined and fluffy, season with salt and pepper
  9. When the pastry is golden, take it out of the oven
  10. Place the bacon pieces evenly over the pastry base
  11. 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)
  12. Pour the egg and milk mixture over the top of the bacon, mushroom and spring onion until just below the top of the crust
  13. Scatter some grated cheese over the top of the quiche and place the whole dish into the oven for 25 minutesIMG_0103.JPG
  14. Serve with a side salad or enjoy a slice on it’s ownIMG_0104.JPG