Put all of your ingredients on a single chopping board just to see if they fit. Pile them on top of each other if necessary to build and feel like a kid again. Remember, no eggs on the very top.
Roll out the pastry and place it in your baking dish. I used a 28cm dish. Place wax paper in and beans or rice inside of it to prevent the pastry from rising. I used puff pastry and it was delicious!
Put it in a 200C oven for 20 minutes until golden. Remove it and remove the beans or rice. Put it back in the oven for another 5 minutes until the base is golden brown.
Get you bacon all crispy and cut it up in to small pieces but try not to finish it all before it goes in the quiche.
Cut up the onion and mushrooms and put them in the same pan as the bacon was done in. A stainless pan works best as the new food absorbs all of the goodness from the bottom after having done the bacon
Once it's all cooked, beat the eggs and cream until light and fluffy. Add the pinch of nutmeg and the other cooked ingredients straining off any excess oil.
Put it in the oven at 190C for between 35-45 minutes until golden and smelling absolutely delicious and then you know it will be delicious because it smells delicious :)
- 1.0 Roll of shortcrust pastry
- 6.0 Eggs
- 1.0 Onion
- 250.0g Mushrooms
- 200.0g Grated cheddar cheese
- 250.0ml Fresh cream
- 250.0g Bacon
- 1.0pch Nutmeg
Johannesburg, South Africa