Bacon, Mushrooms, and Spinach Quiche, a great recipe suitable for lunches, picnics, or dinner! Made from scratch and delicious!

Quiche is such a versatile recipe. Originally from Germany, the French adopted it and made a few changes, such as the addition of cheese in the filling, and hey presto! The famous Quiche Lorraine was born.

Traditionally, the humble quiche was made with bread dough, then a savoury custard filling. Nowadays, the flan case is usually made with a shortcrust pastry, and one of the most common fillings, in addition to the custard, is cheese and bacon lardons.

Here, we are going to make the basic quiche pastry base, together with a savoury cheese & custard filling, and go wild, adding favourite ingredients.

The quiche should have a 'rustic' look to it, so don't be worried about being neat with your presentation or pastry skills! So follow along and see how easy and tasty you can make a quiche!

I like it the most when it's served warm, although it is also nice cold, for a picnic, lunch box, party, buffet etc.

Instructions

The Pastry

1. Put the oven on to 180C, 375F,Gas 5. Make your shortcrust pastry. Click here for instructions.

2. Grease your flan dish & make sure you grease up the sides too.

3. Roll out the pastry into the shape of your flan dish. Make sure there is enough to reach up the sides of your dish.

I just place the dish over the pastry to see if I've rolled enough.

Use your rolling pin to transfer the pastry to the dish.

4. Gently push the pastry around the sides of the dish. It's easier to lift the pastry a little and then push into the sides.

5. Use a sharp knife and trim the edges to make it tidy.

Blind bake the pastry case

6. Now you will need to prepare the flan case to take the wet filling. You need to first 'Bake blind' the pastry.

See here for more information. You need to bake blind for 30 minutes in the oven.

7. Whilst the pastry is being blind baked, we get all the filling ingredients ready.

The Bake Blind technique is used when you have a 'wet' filling or the filling cooks faster than the pastry.

If you were to simply place the filling onto the raw pastry, the base would never cook properly resulting in a very soggy bottom! This method is also used if you are putting a ready cooked filling in the flan case, such as a mousse or chocolate torte which doesn't require any baking.

Prepare Ingredients

8. Make up the custard mix by beating eggs & milk together. Add salt & pepper. Grate the cheese

9. Fry off the bacon and mushrooms in a pan and then drain on kitchen paper.

10. Tomatoes, slice. Spinach leaves, rinse and drain.

Build your quiche

11. Arrange all your ingredients in the pastry case, I do it in layers, and sprinkle the cheese in between the layers, and leave the tomatoes for the top.

12. Pour the custard mix over the top, making sure it is distributed. You may have to push down some of the filling gently to get the custard to cover it.

13. Carefully place the quiche in the oven and bake for 45-50 minutes, 180C, 375F, Gas 5 or until the filling has set and golden brown on top, or longer if you prefer a darker brown on the cheese.
Serve warm or cold.

This quiche will freeze very well after baking. When you want to use it, defrost thoroughly and reheat in the oven at the same temperature for 20 minutes

If you'd like another variety of quiche, we have several quiche recipes.

We also can recommend this roasted vegetable quiche. Tasty!

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