Mushroom and Bacon Quiche

Introducing the first post for Foodie Fridays!

Quiche is a great meal to make. It’s relatively quick and easy, and makes for great left overs. You can easily eat it when its cold or reheat it for the next day. It is great for parties, for picnics or for a mid-week meal. You can also make so many varieties of it. I like mushroom and bacon because they are two ingredients always in my fridge and I can easily whip this up for dinner – which is just what I did earlier this week!

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  • 2 sheets of puff pastry*
  • 8 eggs
  • 2 rashers of bacon
  • 8 small button mushrooms
  • 1 bunch of spring onion
  • 1 medium brown onion
  • 1 tbsp olive oil
  • 1 tsp ground paprika
  • 1 tsp dried corriander
  • Salt and pepper (to season)
  • 1/2 cup cream
  • 1/2 cup grated cheese
  • Cooking spray
  • Water

*Puff pastry is optional. I use gluten free puff pastry found in the frozen section of the supermarket. However you can also make your own pastry. As I am not yet up to that standard of cooking can’t be bothered making it, it would be best if you click here to get a good recipe for puff pastry. I also find puff pastry is great for square or rectangular oven baking dishes. If I had a round quiche pan, I would definitely recommend making your own pastry over using puff pastry.

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1. Preheat oven to 180 (fan forced). Take the two sheets of pastry out of the freezer and thaw on counter whilst you are preparing the rest of the dish.

2. Dice the brown onion and slice the bacon into strips. Combine bacon and onion in a fry pan with the oil and cook over a medium heat. Once onion is browned, take off heat and allow the bacon and onion to cool slightly.

3. Slice spring onions and mushrooms. Grate cheese. Set aside.

4. Spray the tray with cooking spray. Take one pastry sheet and line the baking tray. Use other peice of pastry to fill the gaps. You may need to cut up the pastry before you place it in the tray. Using a pastry brush, lightly brush the pastry with water.

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5. In a large bowl, break all eggs and whisk lightly. Add in herbs and season with salt and pepper. Mix in cream. Add in bacon, mushroom, spring onion, mushroom and cheese.

6. Pour egg mixture over pastry in oven baking tin/tray. Cook in oven for 25 minutes or until egg mixture is no longer liquid. Pastry should also be slightly browned. Allow quiche to cool slightly before cutting into even slices.

7.Can be served by itself or with a delicious side salad. This also makes a great lunch option as it can easily be placed in lunch boxes and eaten warm or cold.

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TIP: Be careful not to bake for too long or quiche will become dried out and pastry may become burnt. Check quiche after 15 minutes to see if it is cooked. You can poke the mixture with a sharp knife, similar to how you would check if a cake is cooked: if the knife comes out dry, then it is cooked.


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