Bacon & Mushrooms Quiche

When I saw Anncoo's Ham & Spinach Quiche, I told myself I want to make quiche again. She is right to say that you can make quiche with whatever you have in the fridge. It's just so versatile. Since I have some "back bacons" in the freezer, brown button mushrooms in the chiller, I decided on baking Bacon & Mushroom Quiche last Saturday.

I extracted the shortcrust recipe from Exclusively Food. The crust was easy to manage and really crispy with distinct layers.

Recipe for Bacon & Mushroom Quiche.
Makes for 10 individual portion.

Shortcrust (extracted from Exclusively Food)
Ingredients:
550g Plain flour
300g Cold salted butter, cubed
20g Ice cold water
2 Eggs

Method:
1. Using a scraper, chop the butter and flour together. Or you can rub the butter and flour together with your fingertips. However, take care not to let the butter melt.
2. Mix the cold water with the eggs. Then incorporate the liquid ingredients into the butter and flour.
3. Gather the dough together, and knead lightly.
4. Separate into three plastic bags and rest it in the fridge for at least 30mins.
5. Using a rolling pin, roll the pastry out to fit your pans. I used 10 cookwares of different sizes.
6. Bake it at 200C for 20mins, or until light brown. Remove from oven.

Fillings
Ingredients:
400g Back bacon
2 packets Brown button mushrooms, washed & sliced
1 packet French beans, washed and cut horzonally
Some chopped garlic
Cooking oil

10 Eggs
300g Whipping cream
Pepper
Salt

Method:
1. Heat some oil in a saucepan over medium heat. Add bacons and cooked until browned and crispy.
2. Remove the bacons from the saucepan. With the remaining oil, add garlic to fry till fragrant.
3. Add mushrooms, sauteed until soft, then add french beans and cook.
4. When the vegetables are cooked, remove from the saucepan.
5. While the pastry is baking, place eggs and whipping cream, salt and pepper in a medium bowl and whisk together.
6. Cut the bacon into strips, and divide the portion into the various baked crust pans.
7. Repeat the same for the vegetables.
8. Pour the egg mixture into the pans until it's totally covered.
9. Bake in a preheat oven of 200C for 20-25mins, or until the surface is browned.
10. Cool slightly before serving.

I realised that sprinkling some chilli powder on the quiche tasted really good. Do try it if you have some!