About this recipe:A tasty dish that is simple to make and can be eaten hot or cold. Perfect with salad in summer and potato wedges in the winter. This particular mix suits our house, even the kids eat it but you can adapt this to your own tastes and alter the fillings to suit.
Makes: 1 bacon, mushroom and sweetcorn quiche
170g (6oz) shortcrust pastry
4 to 5 medium eggs
6 rashers smoked streaky bacon, cooked
6 to 8 large closed cap mushrooms, chopped and sautéed
1 small tin sweetcorn
1 handful grated Cheddar cheese
salt and pepper, to taste
tomato, sliced (optional)
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat the oven to 190 C / Gas 5. Grease a quiche dish.
Roll out the pastry to about 1cm (1 1/2 in) thick. Line the prepared quiche dish with the pastry leaving the overhang until later. Cover the pastry with a square of baking paper weighted down with some dried peas
Bake in the oven for around 15 minutes. Once this is done remove from oven and trim the pastry around the top of the quiche dish. Line the bottom of the pastry with the cooked streaky bacon and sautéed mushrooms.
Break all the eggs into a large bowl and beat well, add approx 100ml of milk and a pinch of salt and pepper. Pour this over the contents of the quiche dish and sprinkle in a few spoonfuls of sweetcorn.
Sprinkle the cheese over the top and adding a few slices of tomato for decoration is optional at this point.
Bake at 190 C / Gas 5 for around 40 minutes until golden brown. Slice and enjoy.