1 tablespoon olive oil/ or butter
2 onions, finely chopped
2 tomatoes, finely chopped
6 to 8 button mushrooms, sliced
8 slices streaky bacon, cooked and cut in small pieces (optional)
3 to 4 eggs, beaten
Salt and pepper to taste
100g grated cheddar cheese
1 1/2 sheets of short-crust pastry
oven to 200C.
out the pastry on a floured surface, first the half sheet and
cut into the same height as the sides of the quiche dish, place
around the sides of the dish, brush with beaten egg. Roll full
sheet of pastry to the required thickness and place in bottom
of dish, trim edges carefully, and press sides together with thumb.
pastry blind in oven for 8 minutes. (To bake pastry blind place
a sheet of baking paper on top and some sliced bread - this keeps
the pastry from bubbling and rising. Remove the baking paper and
bread when cooked). Allow cool.
heat olive oil in pan, sauté onions until soft, remove
and place in bowl, add tomatoes and sauté on each side
for one minute, remove and add to bowl. Sauté mushrooms
until cooked, remove and add to bowl, allow to cool and then add
the cooked streaky bacon to the mixture.
another bowl whisk together eggs and cream, season with salt and
mixture and pastry is cooled, spoon the mixture and spread evenly
on base, add the shredded cheese on top (keeping about 5g to sprinkle
on top of egg mixture).
with egg mixture and sprinkle top with remaining cheese. Bake
in preheated oven for 10 minutes. Reduce heat to 170C, and bake
for 15 to 20 minutes, or until filling is puffed and golden.
suggestions: Serve for breakfast or with fresh salad as lunch
or supper dish.