Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, simple & genuine mushroom and bacon quiche. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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Simple & Genuine Mushroom and Bacon Quiche is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Simple & Genuine Mushroom and Bacon Quiche is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook simple & genuine mushroom and bacon quiche using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Simple & Genuine Mushroom and Bacon Quiche:
- Prepare Crust
- Prepare 200 ml Cake flour
- Prepare 50 ml Lukewarm water
- Make ready 50 ml Olive oil
- Get 1 pinch Salt
- Prepare Egg Mixture
- Make ready 2 Eggs
- Prepare 100 grams Heavy cream
- Prepare 80 grams Milk
- Prepare 1 tbsp Parmesan cheese
- Make ready 1/4 tsp Salt
- Get 1 dash Pepper (white pepper if you can)
- Make ready Filling
- Take 1/2 pack Shimeji mushrooms
- Get 1/4 pack Enoki mushrooms
- Prepare 1 long slice Bacon
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Instructions to make Simple & Genuine Mushroom and Bacon Quiche:
- Make the crust. In a Tupperware container, add all of the batter ingredients and close the lid. Shake until the batter looks like the picture. (It's okay not to worry too much about how the dough comes out.)
- Measure a piece of plastic wrap to be bigger than the size of the tart dish and place the dough from Step 1 on top. Place another piece of plastic wrap on top of the dough. Using a rolling pin, roll out the dough until it is just a bit bigger than the dish. (To make sure the crust is easy to remove from the dish after pre-baking, grease the dish with a little bit of oil.)
- Take off the top wrap and place the dough into the tart dish. Remove the remaining plastic wrap and tightly pack in the dough. Using a fork, poke holes in the dough as air vents.
- Scatter baking beans on top so that it doesn't rise when blind baking. Bake for 15 minutes in a 200˚C oven.
- In a bowl, add all of the ingredients for the egg mixture and mix with a whisk. (Don't let it foam.) Cut the enoki mushrooms in half. Cut the bacon into large but easy to eat pieces.
- When Step 4 has finished baking, add the filling ingredients from Step 5. Gently pour the egg mixture over the filling ingredients. (If the crust begins to rise, hold it down while it's still hot and is should flatten down.)
- In a 180˚C oven, bake Step 6 and you're done! I recommend eating it with ketchup.
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