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This is a mushroom and bacon quiche. For vegetarians cheese can be substituted for the bacon.

You will need a 23cm/9in tart tin or dish



  • 225g (8oz) plain flour
  • 110g (4oz) butter
  • 25g (1oz) white fat
  • 15g (1/2 oz) grated parmesan cheese


  • 500g (1lb) mushrooms – mixed if possible
  • 150g (3oz) smoked bacon rashers
  • 1 small onion
  • 2 eggs
  • 2 egg yolks
  • 300g crème fraiche
  • 2 tablespoons oil
  • Salt and black pepper


Rub the fats into the flour, mix in the parmesan cheese with salt and pepper, and add just enough cold water to form a firm dough. Leave to rest for 10 minutes.

Heat the oven to Gas 7/210C. Grease the tin.

Roll out the pastry to line the tin or dish and prick the base with a fork.

Press a piece of foil into the base and bake for 25 minutes, remove the foil and bake for a further 10 minutes then take out of the oven and reduce the heat to Gas 6/200C. Wipe the mushrooms where necessary and trim the stalks, slice the largest ones. The smallest can be left whole.

Chop the onions. In a large frying pan fry in the oil for a few minutes.

Remove the fat from the bacon, cut it into strips, add to the onions and fry 2-3 minutes.

Add the mushrooms, sprinkle with salt and pepper, fry 2-3 minutes.

Beat the eggs and yolks with the crème fraiche, a pinch of mustard and salt.

Mix into the mushrooms then put all into the pre-cooked pastry.

Put into the oven for 25 to 30 minutes or until firm and brown.

Eat whilst still warm.

Posted in Recipes on Oct 01, 2018