turkey bacon & mushroom quiche

February 28, 2007 at 9:17 pm | Posted in Tarts and Pies | 5 Comments

i found out about the existence of quiches when i was a kid, leafing through my mother’s collated recipe book that she and her students use for food and nutrition classes. all i could remember was spinach quiche – i picture green mush… and then i stop there. (mum, if this account is not accurate please forgive me)

maybe that was the primary reason why i never bothered much about quiches, up till around less than two years ago. the boy and i discovered a pleasant quiche at coffee bean; the shiitake mushroom one. we’d eat that when we’re sick of cheesecakes and chocolate cakes.

i finally decided to make one, since we’re having a picnic tomorrow to celebrate his “birthday.” i adapted evan’s recipe, and i’m glad to say that it turned out rather well, according to my taste. i forgot to add the parmesan cheese though! i think i’d sprinkle some on top when reheating it tomorrow.

crust:
200g plain flour
1/2 tsp salt
1/4 tsp ground white pepper (optional)
85g cold butter, diced
45g cold margarine, diced
1 tbsp cold water
1 beaten egg for glazing

filling:
200g turkey bacon strips, sliced (segar brand; i got it at carrefour)
1 large tin canned sliced button mushrooms
2 tbsp canola oil
1 clove garlic, finely diced
1 tbsp lemon juice
a pinch of salt and black pepper
3 eggs
300ml whipping cream

1., put flour, salt and ground white pepper into a large bowl. rub in butter and margarine until mixture resembles breadcrumbs. stir in just enough water to bind. gather dough, wrap in cling film and refrigerate for 20 minutes.

2. preheat oven to 190 degrees celsius.

3. press dough uniformly (i was lazy to roll it out) into a tart tin (i used disposable rectangular foil trays) and prick base with fork. line with greaseproof paper and fill with baking beans (i used uncooked rice). bake for 12 minutes. remove paper and beans/rice. glaze with beaten egg and bake for a further 5 minutes until golden brown.

4. heat oil in wok and stir-fry garlic till fragrant. add turkey bacon slices and mushrooms, followed by lemon juice, and salt and pepper to taste. fry until ingredients are cooked.

5. whisk the eggs and cream with a whisk until well combined. stir in rest of the ingredients into the egg mixture. pour the mixture onto pastry base and bake for a further 30-35 minutes until top of filling is golden brown.