Tuesday, September 22, 2009

Bacon, Corn & Mushroom Quiche

When i decided to go savoury one Sunday morning, the sugar pangs disorientated me. My quiches looked like a mess because i carelessly forgot to blind-bake them! Only realized the missing step after my pastry shells have sat in the oven for 5 minutes & already shrunk in height... Too late to rescue ):

Ugliness aside, quiches still make a comforting start for any weekend. The assemble of crisp bacon, butter-sauteed button mushrooms & sweet corn kernels within a rich egg+cream+cheese custard tastes especially gratifying when fresh off the oven.

Here's my messy take. I adapted the body from a classic Quiche Lorraine recipe, inserted my choice of fillings, then fixed everything over Michel Roux's Flan pastry. His pastry recipes are always pretty dependable. Just don't forget to blind-bake them with the appropriate weights!

Bacon, Corn & Mushroom Quiche
makes a 23cm tart or about 8 small tarts

Flan Pastry (by Michel Roux):
250g plain flour
125g butter, diced
1 medium egg
1 tsp salt
2tsp caster sugar

100g back bacon, cut into tiny pieces
150g sliced button mushrooms
some corn kernels
3 medium eggs + 2 yolks
200ml double cream
50g grated cheese (i used a mixture of shredded red & white cheddar)
sea salt & ground black pepper

To make the pastry: Put the four into a mound on a work surface and make a well in the middle. Put the butter, egg, salt & sugar into the well. Using your fingertips, mix all the ingredients in the well together, then gradually draw in the flour, little by little.

Mix until all the ingredients are almost amalgamated and the pastry has a slightly sandy texture. Add 40ml cold water and incorporate, using your fingertips. Knead the pastry 2 or 3 times with the heel of your hand to make it completely smooth. Roll it into a ball, wrap in cling film and rest in the fridge for 1-2 hours before using.

Roll out the pastry thinly on a lightly floured surface, cut out accordingly and line the tart tins. Prick the base, then chill for 15 minutes. Blind bake in a preheated oven at 200C for 5 minutes.

To make the filling: Panfry bacon until cooked and fragrant, drain on kitchen towel. Saute mushrooms in butter till moist. Put the eggs and cream into a bowl, beat well, and season with salt & pepper to taste.

Divide bacon, mushrooms and corn kernels evenly among tart shells. Sprinkle grated cheese over, then carefully pour the egg mixture over. Bake at 190C for 20 minutes until just set and browned. Serve warm.

Try having a quiche for breakfast one Sunday!


  1. these look yummy!
    you know, spinach ricotta quiche is pretty good too..a suggestion for ur next attempt.
    my pastry turned out soggy probably due to incorrect weight used, bcuz even after i blind bake it, they still turned out soggy..

  2. oh a soggy base could be due to various factors. perhaps u can try baking the pastry for a longer time before u add the fillings (check tt they turn golden brown), that will usually help (:

    some people also like brushing a layer of eggyolk wash on the baked shells, cause it helps to prevent the fillings from sogging the base.



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