Bacon and mushroom quiche
|olive oil — drizzle|
|1/2 tsp||garlic — cloves, crushed|
|100 g||button mushrooms — sliced|
|4||bacon — back rashers, chopped|
|2||eggs — large|
|freshly ground black pepper|
|dried mixed herbs|
|125 g||flour — plain|
|100 g||cheddar cheese — grated|
Heat a drizzle of olive oil in a frying pan. Add the garlic, leek and mushrooms. Stir over a medium heat for 5 minutes to soften the leeks and mushrooms.
Add the bacon to the pan. Cook for a further 5 minutes. Remove the pan from the heat and set aside to cool.
Preheat your oven to 190°C and grease a 20cm pie dish.
Prepare the crust: place the butter and flour in a mixing bowl. Use your fingertips to rub the butter and flour together until the mixture resembles large breadcrumbs. Add the cheddar cheese and continue to rub together until the mixture comes together into a ball of dough. (Note: this can also be prepared by putting the ingredients into a food processor and blitzing until combined.)
Place the dough in the greased pie dish. Gently press the dough out evenly over the base and up the sides of the dish.
Tip the mushroom mixture into the crust and spread out evenly. Crumble feta over the top. Whisk the eggs, milk and a grinding of black pepper in a small bowl and pour over the filling. Sprinkle mixed herbs over the top.
Bake the quiche for 40 minutes or until cooked through. Allow to cool slightly before serving.