thinly sliced mushrooms fried with onions, garlic & parsley
1 cup grated Cheddar
1 cup grated Emmenthal
1 tsp dried tarragon
Instructions
Pastry-
Preheat oven to 180°C
Sift flour and salt into a large mixing bowl and
add butter. Rub in using your fingertips until the
mix resembles breadcrumbs. Add the grated mature
Cheddar and add then add the water. Mix with a
round edged knife until it forms a soft but not
sticky dough. Knead until smooth and chill for at
least 15 minutes. Grease the dishes and place the
rolled out dough in them. Bake blind for about 30
minutes. I just prick it all over with a fork and
brush with beaten eggs.
Increase oven temp to 200°C
Filling-
In a bowl whip together the beaten eggs, cream,
nutmeg, salt,pepper, tarragon. Stir in the bacon
and mushroom and add the grated cheese. Pour in
the crusts and bake for about 35 minutes until
set.
Serving
Suggestions
It can be served either hot or cold with a salad or veg.
Originally Submitted
9/16/2013
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