Serves 6
This is one of our family’s favourite quiches that is much loved by our friends as well. It is very easy to make and it can be altered to suit your taste. You can replace the cheeses with the ones you prefer, you can add feta cheese and you can definitely take out the bacon if you are not a fan of it.
2 sheets of butter puff pastry
3 slices bacon, cut into small pieces
4 tbsp unsalted butter (plus some extra for greasing the baking dish)
2 cloves garlic, minced
1 small onion, finely chopped
1 bunch of fresh spinach
110 g fresh white mushrooms, chopped
50 g mozzarella cheese, grated
50 g cheddar cheese, grated
salt and freshly ground pepper to taste
4 eggs, beaten
1 cup of milk
dill, for garnish (optional)
Preheat oven to 375°F/190°C.
Pan-fry bacon in a medium skillet over medium heat until crispy. Remove bacon to a plate lined with paper towel and drain excess oil.
Reserve the bacon grease in the pan and add the butter. Sauté the onion and garlic for about 7 minutes until lightly browned. Stir in the mushrooms and the spinach and cook for another minute. Remove from heat and add the crispy bacon, salt and pepper.
Butter a rectangular baking dish. Place the two pastry sheets in the dish, overlapping and covering the walls of the dish as well and spoon the mushroom and spinach mixture.
In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Pour into the pastry shell and using a fork, stir the mushroom mixture to allow the egg mixture to combine thoroughly and bind all ingredients. Sprinkle the two cheeses on top.
Place a cookie sheet on the bottom of your oven to catch any fluids that may drip from your quiche.
Bake for 40-50 minutes until set in center. Allow to rest for about 10 minutes before serving.
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