Step-by-Step Guide to Prepare Perfect Simple & Genuine Mushroom and Bacon Quiche

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, simple & genuine mushroom and bacon quiche. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Simple & Genuine Mushroom and Bacon Quiche is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Simple & Genuine Mushroom and Bacon Quiche is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook simple & genuine mushroom and bacon quiche using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Simple & Genuine Mushroom and Bacon Quiche:

1. Get Crust
2. Get 200 ml Cake flour
3. Take 50 ml Lukewarm water
4. Take 50 ml Olive oil
5. Make ready 1 pinch Salt
6. Prepare Egg Mixture
7. Make ready 2 Eggs
8. Get 100 grams Heavy cream
9. Make ready 80 grams Milk
10. Take 1 tbsp Parmesan cheese
11. Make ready 1/4 tsp Salt
12. Take 1 dash Pepper (white pepper if you can)
13. Take Filling
14. Make ready 1/2 pack Shimeji mushrooms
15. Take 1/4 pack Enoki mushrooms
16. Make ready 1 long slice Bacon

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Steps to make Simple & Genuine Mushroom and Bacon Quiche:

1. Make the crust. In a Tupperware container, add all of the batter ingredients and close the lid. Shake until the batter looks like the picture. (It's okay not to worry too much about how the dough comes out.)
2. Measure a piece of plastic wrap to be bigger than the size of the tart dish and place the dough from Step 1 on top. Place another piece of plastic wrap on top of the dough. Using a rolling pin, roll out the dough until it is just a bit bigger than the dish. (To make sure the crust is easy to remove from the dish after pre-baking, grease the dish with a little bit of oil.)
3. Take off the top wrap and place the dough into the tart dish. Remove the remaining plastic wrap and tightly pack in the dough. Using a fork, poke holes in the dough as air vents.
4. Scatter baking beans on top so that it doesn't rise when blind baking. Bake for 15 minutes in a 200˚C oven.
5. In a bowl, add all of the ingredients for the egg mixture and mix with a whisk. (Don't let it foam.) Cut the enoki mushrooms in half. Cut the bacon into large but easy to eat pieces.
6. When Step 4 has finished baking, add the filling ingredients from Step 5. Gently pour the egg mixture over the filling ingredients. (If the crust begins to rise, hold it down while it's still hot and is should flatten down.)
7. In a 180˚C oven, bake Step 6 and you're done! I recommend eating it with ketchup.

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