Rocket, mushroom & bacon quiche

Name: Rocket, mushroom & bacon quiche
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 12
Cuisine: Mediterranean, French, European
Ingredients: 250 grams plain flour; 1 teaspoon sea salt; 125 grams cold butter, diced; 1 Tbsp thyme leaves; 1 egg, beaten; 1 Tbsp olive oil, to brush the tin; 1 egg yolk, to glaze; 3 eggs; 3 egg yolks; 200 milliliters crème fraîche; 200 milliliters milk; 1 small handful tarragon leaves, chopped; 200 grams smoked streaky bacon, roughly chopped; 5 Tbsps olive oil; 1 large handful red onion, chopped; 2 heads red chicory, shredded; 250 grams flat cap mushroom, sliced; 200 grams wild rocket; 100 grams gruyère, grated; 100 grams mature cheddar, grated

Rocket, mushroom & bacon quiche is a main course that serves 12. One serving contains 455 calories, 14g of protein, and 35g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. 50 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 2 hours and 40 minutes. Head to the store and pick up streaky bacon, sea salt, flat cap mushroom, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. Mushroom Bacon Quiche, Bacon and Mushroom Quiche, and Leek, Mushroom, and Bacon Quiche are very similar to this recipe.

Instructions

To make the pastry, rub the flour, salt, butter and thyme into fine crumbs.

Ingredients you will need

Butter

All Purpose Flour

Thyme

Salt

Dry Seasoning Rub

Mix in the beaten egg and 1 tbsp ice-cold water, then draw together to a moist pastry, kneading lightly. Wrap with cling film and chill for at least 20 mins.

Ingredients you will need

Water

Wrap

Egg

Ice

Heat oven to 190C/fan 170C/gas

Equipment you will use

Oven

Brush a deep, loose-bottom, 24cm tart tin with oil, then season it. Set a small ball of pastry aside and roll out the rest on a lightly floured surface to a large round, 38-40cm. Lift the pastry into the tin using the rolling pin and press into the sides. Press any cracks together and let the excess overhang.

Ingredients you will need

Roll

Cooking Oil

Equipment you will use

Rolling Pin

Use a small ball of pastry to press the tart case into the flutes. Save a little more pastry for later (see Step 3 in the Step by step images). Prick the base lightly with a fork and chill the tart case, preferably in the freezer, for at least 30 mins.

Ingredients you will need

Base

Cut out a circle of baking paper larger than the tart, scrunch it up, unravel and press into the case.

Equipment you will use

Baking Paper

Fill the case with baking beans, stand on a baking sheet and bake for 20 mins.

Ingredients you will need

Beans

Equipment you will use

Baking Sheet

Oven

Remove the paper and beans and brush with the remaining yolk. Return to the oven for 5 mins, brush again and return for a final 10-15 mins until glazed and golden.

Ingredients you will need

Beans

Egg Yolk

Equipment you will use

Oven

Remove from the oven. Turn the oven to 140C/fan 120C/gas

Equipment you will use

Oven

To make the custard, beat together the whole eggs, yolks, crme frache, milk and tarragon and season to taste.

Ingredients you will need

Egg

Tarragon

Custard

Egg Yolk

Milk

For the filling, saut the bacon in 1 tbsp oil until browned and beginning to crisp, about 5 mins.

Ingredients you will need

Bacon

Cooking Oil

Add 2 tbsp oil to the pan and saut the onion and chicory with the bacon, stirring until lightly cooked, about 5 mins. Strain any juices through a sieve, then tip into a big bowl.

Ingredients you will need

Endive

Bacon

Onion

Cooking Oil

Equipment you will use

Sieve

Bowl

Frying Pan

Heat 2 more tbsp oil and stir-fry the mushrooms over a high heat for 3-5 mins. Strain and mix into the bowl. Wilt the rocket in same pan over a high heat and leave to cool.

Ingredients you will need

Mushrooms

Arugula

Cooking Oil

Equipment you will use

Bowl

Frying Pan

Mix the cheeses and rocket into the custard and whizz with a hand blender until well mixed, then stir in the rest of the filling ingredients.

Ingredients you will need

Custard

Arugula

Equipment you will use

Immersion Blender

Put the tart case back into the oven. Leaving the shelf slightly out, ladle as much filling into the case as you can. Try to ladle the solid filling in first, then top up with custard. Push the shelf in and bake for 50 mins-1 hour until the quiche is set in the middle, turning for even baking.

Ingredients you will need

Custard

Equipment you will use

Oven

Ladle

Remove and trim the pastry edge so that its in line with the top of the tin. This is easiest with a small, serrated knife. Cool the tart for at least 1 hour before removing from the tin and serving in slices.

Equipment you will use

Serrated Knife

Equipment

Recommended wine: Sparkling Wine, Bordeaux, Champagne, White Burgundy

Quiche can be paired with Sparkling Wine, Bordeaux, and Champagne. Even if you aren't making mimosas, sparkling wine is great with eggs for two reasons. One, if you're eating eggs early in the day, sparkling wine has less alcohol. Secondly, it cleanses the palate, which is important since yolk is known to coat the palate. You could try Laurent-Perrier Brut Millesime. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 70 dollars per bottle.