Preheat oven to 180℃.
Line a quiche dish with shortcrust pastry, ensuring the pastry covers the entire base and sides of the dish. Use a knife to cut away any overhanging pastry. Pierce the base 3-4 times with a fork.
Place a sheet of baking paper over the pastry then add pie weights or uncooked rice to the dish. Bake for 20 minutes or until the pastry is golden and cooked. Remove from the oven. Allow to cool slightly before removing the pie weights or rice and baking paper from the pastry case.
In the meantime, add butter to a large frying pan over medium heat. Add the garlic and bacon and cook, stirring for 2-3 minutes. Add the mushrooms and cook for a further 2-3 minutes or until tender. Season to taste with freshly ground black pepper.
Place the eggs, cream, cheese and Dijon mustard in a large bowl. Season with salt and pepper. Whisk to combine.
Transfer the mushroom mixture to the pastry case then top with the egg mixture. Place the quiche in the oven to cook for 20-25 minutes or until the quiche is just set at the center.
Remove the quiche from the oven. Brush the top of the quiche with sandwich pickles and allow to stand for at least 10 minutes before serving.
Serve with a side garden salad.
Ingredients
Directions
Preheat oven to 180℃.
Line a quiche dish with shortcrust pastry, ensuring the pastry covers the entire base and sides of the dish. Use a knife to cut away any overhanging pastry. Pierce the base 3-4 times with a fork.
Place a sheet of baking paper over the pastry then add pie weights or uncooked rice to the dish. Bake for 20 minutes or until the pastry is golden and cooked. Remove from the oven. Allow to cool slightly before removing the pie weights or rice and baking paper from the pastry case.
In the meantime, add butter to a large frying pan over medium heat. Add the garlic and bacon and cook, stirring for 2-3 minutes. Add the mushrooms and cook for a further 2-3 minutes or until tender. Season to taste with freshly ground black pepper.
Place the eggs, cream, cheese and Dijon mustard in a large bowl. Season with salt and pepper. Whisk to combine.
Transfer the mushroom mixture to the pastry case then top with the egg mixture. Place the quiche in the oven to cook for 20-25 minutes or until the quiche is just set at the center.
Remove the quiche from the oven. Brush the top of the quiche with sandwich pickles and allow to stand for at least 10 minutes before serving.
Serve with a side garden salad.