Savoury Quiche


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
1-cup cream
Salt and pepper to taste
100g grated cheddar cheese
1 1/2 sheets of short-crust pastry


Preheat oven to 200C.

Roll 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.

Bake 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.

Meanwhile, 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.

In another bowl whisk together eggs and cream, season with salt and pepper.

When 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).

Cover 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.

Servings suggestions: Serve for breakfast or with fresh salad as lunch or supper dish.

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