preparation: 30min  

baking: 35 min (190°C) 

table: 4-5x people 

difficulty: easy 

cost: €  

Methods 

STEP 1 First of all, pre-heat your oven up to 220°C.   

Then, start by crisping in a pan on a medium heat the bacon pieces. Add after 5 minutes the mushrooms and cook until almost all the mushrooms water has disapeared. 

It is now time to add the lemon juice as well as part of the mignonette. Mix it all gently and end the cooking after another 5 minutes.  

STEP 2 

Let the bacon and mushroom cool down and meanwhile set the pastry on a pie dish. Regularly pick the pastry with a fork to make sure it won't inflate during the baking. 

In a large bowl, mix together the eggs, cream and mignonette to prepare the base for your quiche. Based on how smoked is the bacon you chose, be careful not to add too much salt. In some case, it is even better not to add any.  

STEP 3 

After the bacon and mushrooms preparation has cooled down, let place it uniformly on the pastry. 

You will then pour over it the mixture from the bowl.   Put the baking dish into the oven and set the temperature at 190°C. Bake it for 30-35 minutes and then let it rest at ambient temperature for another 10 minutes. 

Enjoy now with a fresh salad or as an appetizer!  

Cooking Tips  

Based on how hungry you are, either put 3 eggs or maximum 5. Mushrooms are my personal touch, you can decide to go without them. The quiche is nice to eat warm but also cold on the second day as a leftover.  

Goes well with 

As the quiche in itself is quite heavy, a mixed salad will be ideal as a sidedish.   

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