MUSHROOM, BACON AND SPINACH QUICHE with diversifications on filling.

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It’s however the case that ready made pastry is more effective to get than flour in maximum places, and it’s supreme for a quick quiche.

The ready rolled shortcrust pastry inside of the United Kingdom is to be had in an oblong shape.  In France it is spherical.  (The only oblong pastry you will have to acquire in France is a gasp pastry, that may be very useful for sausage rolls.)

Inside the United Kingdom you each get a squareish brick of unrolled pastry or an oblong if it is rolled.  Thankfully you may additionally acquire an oblong loose-bottomed tart tin exactly the best size for ready rolled UK pastry.  I’m wondering which were given right here first – the tin or the dough?

For this quiche I used mushrooms, bacon, onion, spinach and Cheddar cheese then again the doable diversifications are infinite.

A quiche will frequently include onion and cheese along with the other flavours.  If you happen to shouldn’t have an onion a thin smear of onion chutney or each and every different chutney over the pastry may also be delicious as an alternative.  I in recent years spotted a recipe for a quiche made from merely Branston pickle and Cheddar cheese – it appeared and sounded delicious.

If you happen to shouldn’t have Cheddar cheese just about each and every different cheese will do; grated parmesan, crumbled feta, crumbled Cheshire or blue cheese, sliced goats cheese, Brie or Camembert are all delicious.  As an alternative of spinach leaves you can use lightly cooked sprigs of broccoli.  Or asparagus……the season is just about proper right here.  Peas are excellent too.

Quite than the bacon you can use bits of ham, cooked sausage, cooked rooster or cooked salmon.  The diversities are infinite – despite the fact that be careful what you put jointly – not sure Branston pickle and salmon would paintings!


1 pack ready made, ready rolled shortcrust pastry, at room temperature*

4 rashers smoked streaky bacon (or any bacon you’ll have), sliced into chunks

1 onion, chopped

a very good handful of mushrooms, white, brown or a mixture, sliced (no longer too thin)

a handful of spinach leaves, rinsed

Cheddar cheese for grating

3 eggs

a spoonful or dollop of double cream (or crème fraiche)

about 200ml milk


Preheat the oven to 180C / 160 fan.  Grease an oblong or massive round tart tin or flan dish, unroll the pastry, line the tin and trim the edges.  Use the paper from the packet to line the pastry case, fill with baking beans and blind bake for 15 minutes.

While the pastry is cooking, fry the onion and bacon in somewhat oil until delicate (no longer too brown).  Remove from the pan and upload the mushrooms.  Cook dinner dinner until delicate.

When the pastry is cooked, remove from the oven, remove and discard the paper.  Reduce the oven temperature to 160C / 140 fan.  Get ready the onion, bacon and mushrooms frivolously over the pastry then lay the spinach leaves over the top.  Sprinkle with grated cheese, as so much as you need to taste.

Put the eggs proper right into a jug and beat.  Upload the cream or crème fraiche and beat jointly.  Season with salt and pepper and upload enough milk to make up to 400ml.  Mix jointly and pour gently over the filling.  It’s best not to over fill and feature some liquid left over slightly than it overflow.  Get ready some slices of tomato or pepper at the easiest to embellish whilst you like.

Go back to the oven and bake for 30-40 mins until correctly browned and the filling is just about set.  It should have a slight wobble inside the heart and will company up as it cools.

Serve warmth or at room temperature.

Cuts into 6-8 portions.

*The pastry will crack whilst you try to unroll it instantly from the refrigerator.  Bringing it up to room temperature (about 30 minutes out of the refrigerator) will make it further pliable and more effective to unroll.

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