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Bacon and mushroom quiche

Bacon and mushroom quiche with oven-roasted vine tomatoes recipe

bacon and mushroom quiche




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    • Pastry:
    • 225 g flour
    • 1 ml salt
    • 175 g cold Clover Mooi River Butter, cubed
    • 2 tbsp (30 ml) ice cold water
    • 1 egg yolk
    • Filling:
    • 1 tbsp (15 ml) olive oil
    • 1 onion, diced
    • 1 garlic clove, crushed
    • 250 g streaky bacon, cubed
    • 250 g button mushrooms, sliced
    • ¼ cup 60 g Clover Cheddar
    • Cheese, grated
    • 2 eggs
    • 2 egg yolks
    • 1 cup (250 ml) Clover Fresh Cream
    • ¼ cup (60 ml) Clover Milk
    • ½ tsp (2 ml) freshly milled black pepper


    Preheat oven to 200°C. Sift flour and salt into a bowl and add butter.

    Rub the butter lightly into the flour until the mixture resembles breadcrumbs.

    Mix the water and egg yolk together and stir into the flour using a knife.

    Wrap the pastry in cling film and place in the fridge for 30 minutes to chill before using.

    Roll out the pastry and place it in a 28 cm loose bottom flan tin.

    Chill for 15 minutes, before baking blind for 15 minutes.

    Remove the baking aids i.e. paper and weights and return to the oven for another 5 minutes or until the pastry is golden brown.


    Preheat oven to 180°C.

    Heat the oil in a frying pan, add the onion and garlic and cookfor 2 minutes.

    Add the bacon and mushrooms and cook for another 5 minutes.

    Set aside to cool for 10 minutes.

    Place in the base of the pre-baked pastry case and top with the cheese.

    Lightly wisk the eggs, yolks, cream, milk and pepper in a mixing bowl.

    Pour the egg mixture over the filling and bake in a preheated oven for 20 - 25 minutes or until the filling has just set.

    Serve sliced, with oven-roasted vine tomatoes if desired.