This is a mushroom and bacon quiche. For vegetarians cheese can be substituted for the bacon.
You will need a 23cm/9in tart tin or dish
- 225g (8oz) plain flour
- 110g (4oz) butter
- 25g (1oz) white fat
- 15g (1/2 oz) grated parmesan cheese
- 500g (1lb) mushrooms – mixed if possible
- 150g (3oz) smoked bacon rashers
- 1 small onion
- 2 eggs
- 2 egg yolks
- 300g crème fraiche
- 2 tablespoons oil
- Salt and black pepper
Rub the fats into the flour, mix in the parmesan cheese with salt and pepper, and add just enough cold water to form a firm dough. Leave to rest for 10 minutes.
Heat the oven to Gas 7/210C. Grease the tin.
Roll out the pastry to line the tin or dish and prick the base with a fork.
Press a piece of foil into the base and bake for 25 minutes, remove the foil and bake for a further 10 minutes then take out of the oven and reduce the heat to Gas 6/200C. Wipe the mushrooms where necessary and trim the stalks, slice the largest ones. The smallest can be left whole.
Chop the onions. In a large frying pan fry in the oil for a few minutes.
Remove the fat from the bacon, cut it into strips, add to the onions and fry 2-3 minutes.
Add the mushrooms, sprinkle with salt and pepper, fry 2-3 minutes.
Beat the eggs and yolks with the crème fraiche, a pinch of mustard and salt.
Mix into the mushrooms then put all into the pre-cooked pastry.
Put into the oven for 25 to 30 minutes or until firm and brown.
Eat whilst still warm.