Bacon and Mushroom Quiche

I’ve decide to take some time off work, just a week but it feels like a big break. Taking some time off means some real indulgence time, and this means a time to catch up on what’s happening in the kitchen. For a starter, I decided to try making a quiche. As you can see from the picture, I am not the greatest at making quiche, but it’s a pretty good start. It was amazingly yummy! I based it on the recipe from the BBC. The recipe takes a little bit of time to make. The effort isn’t huge, but you need to keep refrigerating the pastry at a few points. The other option you have is to use shop bought pastry, which is much simpler, especially if you want to make this after work for dinner.



  • 175g Plain Flour
  • 75g Butter
  • A little Water


  • 250g Cheddar Cheese (I used 4 slices of sliced cheese and 150g grated cheese)
  • 200g Bacon
  • 100g Mushrooms (I added these)
  • 5 Eggs (beaten)
  • 250ml Milk
  • Ground Black pepper
  • Fresh Thyme


Making the Pastry

  • To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
  • Roll out the pastry on a light floured surface and line a 22cm/8½inch well-buttered flan dish. Don’t cut off the edges of the pastry yet. Chill again.
  • Preheat the oven to 190C/375F/Gas 5.
  • Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base
  • Reduce the temperature of the oven to 160C/325F/Gas 3.

The Filling

  • Line the pastry straight from the oven with the sliced cheese.
  • Fry the bacon pieces until crisp and cook the mushrooms in the remaining bacon fat
  • Sprinkle the Bacon, then add the mushrooms in a layer and sprinkle the remaining cheese.
  • Combine the eggs with the milk in a bowl and season well.
  • Pour over the bacon and cheese. Sprinkle the thyme over the top and trim the edges of the pastry.
  • Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further.
  • Trim the pastry edges to get a perfect edge and then serve in wedges.

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