Stilton, Bacon & Mushroom Quiche
Stilton, Bacon & Mushroom Quiche is proper comfort food and perfect for everything from packed lunches to lazy weekend lunches. Smoky bacon, chestnut mushrooms and creamy Stilton are baked in a buttery pastry case with rich egg until golden and set. Serve warm with a fresh salad or enjoy cold straight from the fridge – either way it's absolutely delicious.
Servings:
6
yield(s)
Prep Time:
50
mins
Cook Time:
50
mins
Total Time:
100
mins
Ingredients
- 225 g plain flour (plus extra for dusting)
- 115 g butter (cubed)
- 1 egg (yolk only)
- ****or a sheet of ready-made shortcrust pastry
- 200 g smoked bacon lardons
- 1 onion (peeled & finely chopped)
- 100 g chestnut mushrooms (sliced)
- 2 garlic cloves (peeled & finely chopped)
- 120 g Stilton cheese (crumbled)
- 2 large eggs
- 2 egg yolks
- 150 ml double cream
- 150 ml milk
- freshly ground pepper
For the pastry
For the filling
Instructions
- For the pastry, place the flour and butter in a food processor and blend. Add the egg yolk and 3-4 tbsp chilled water, blend until you have a smooth dough. On a floured surface knead briefly, cover in cling film and chill for 30 minutes.
- Preheat the oven to 190°C/170°C Fan/Gas Mark 5.
- On a lightly floured surface, roll out the pastry and line a 23cm deep flan tin, press the dough into the sides. Prick the base of the pastry and line with greaseproof paper and baking beans. Blind bake for 12 minutes, remove the paper and beans, and bake for a further 10 minutes or until slightly golden.
- For the filling, heat a large frying pan and dry fry the lardons for 3-4 minutes. Add the onion and mushrooms, fry for a further 2-3 minutes. Add the garlic and fry for a further minute, then spread over the pastry case and top with the cheese.
- In a bowl whisk together the eggs, double cream, milk and pepper, and pour into the pastry case. Place in the oven and bake for 25-30 minutes, or until golden and set.
- Allow to cool slightly and serve while still hot or cold. Enjoy!