Bacon and Mushroom Quiche

NULL

NULL

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the shortcrust pastry mix in a bowl fitted with whisk beaters and blend in the cold water on a slow speed until a soft dough is formed. DO NOT OVER MIX.
  2. Roll out and use to line a 35cm x 25cm x 2.5cm (14" x 10" x 1") tin. Use a fork on the base and bake blind for 10-14 minutes.
  3. Chop the bacon into small pieces and fry slowly with the onion and mushrooms until soft.
  4. Transfer to the flan case and sprinkle with 225g of the grated cheese.
  5. Whisk the milk powder with the hot water for about 1 minute or until smooth.
  6. Beat together the milk powder, eggs, mixed herbs and black pepper. Pour into the flan case and sprinkle with the remaining cheese.
  7. Bake for 15 minutes or until the filling has set.