How to Prepare Award-winning Simple & Genuine Mushroom and Bacon Quiche

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, simple & genuine mushroom and bacon quiche. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Simple & Genuine Mushroom and Bacon Quiche is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Simple & Genuine Mushroom and Bacon Quiche is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook simple & genuine mushroom and bacon quiche using 16 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Simple & Genuine Mushroom and Bacon Quiche:

1. Prepare Crust
2. Take 200 ml Cake flour
3. Get 50 ml Lukewarm water
4. Get 50 ml Olive oil
5. Prepare 1 pinch Salt
6. Get Egg Mixture
7. Take 2 Eggs
8. Make ready 100 grams Heavy cream
9. Take 80 grams Milk
10. Make ready 1 tbsp Parmesan cheese
11. Get 1/4 tsp Salt
12. Get 1 dash Pepper (white pepper if you can)
13. Make ready Filling
14. Make ready 1/2 pack Shimeji mushrooms
15. Take 1/4 pack Enoki mushrooms
16. Prepare 1 long slice Bacon

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Steps to make Simple & Genuine Mushroom and Bacon Quiche:

1. 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.)
2. 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.)
3. 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.
4. Scatter baking beans on top so that it doesn't rise when blind baking. Bake for 15 minutes in a 200˚C oven.
5. 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.
6. 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.)
7. In a 180˚C oven, bake Step 6 and you're done! I recommend eating it with ketchup.

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