Sunday, March 11, 2007

Bacon and Mushroom Quiche

I just made this for dinner and it was so scrummy I have to write down the recipe pronto before I forget. The quantities given for the filling were too generous for the size of the pastry, so I cooked the overflow in a loaf tin lined with baking parchment.

1 sheet of short crust pastry
3 eggs
1 onion, diced
1/2 tub of silken tofu
1-2 tsp garlic
1 tsp balsamic vinegar
100g bacon pieces
1 cup diced mushrooms
3/4 cup grated cheese
basil and black pepper

Preheat oven to 180C. Line a square quiche dish with the pastry, fill with beans, and blind bake until puffed and beginning to go golden. Fry bacon until browned and crisp, cool slightly, then combine with mushrooms and cheese. Put three eggs into a blender and make up to 250mL with milk. Add diced onion and blend until smooth. Add tofu, garlic and balsamic vinegar and blend until smooth. Combine with bacon, mushroom and cheese, and pour into pie dish. Cook for a bloody long time until browned on top and mostly firm in the middle. Turn oven off and leave quiche to firm up for fifteen minutes. Feed to your fussiest child and discover that she actually likes it!

1 comment:

Liz said...

And as an added bonus, it is about five times yummier cold!